Hazelnut chocolate domes

by | Apr 23, 2016 | Entremets e Single servings, Pastry | 0 comments

Glazes, glazes, glazes.
Chocolate glazes, cocoa glazes, fruit glazes, but all with a common feature:
they must be very shiny … like a mirror.
A simple dessert, as I wanted the focus on a perfect, super shiny glaze.
A melt-in-your-mouth hazelnuts bavarian cream combined with cocoa glaze
I am quite pleased with the results,  and the dome does look pretty!
And it tastes good too, as usual, of hazelnuts and chocolate.

Bavarese all nocciola

Hazelnut chocolate domes

Hazelnut chocolate domes

Yield: 8


Hazelnuts paste cookies

  • ½ cup (115 gr.) cold unsalted butter, diced
  • 1 cup + 2 tbs (140 gr.) icing sugar
  • 2 tbs (30 gr.) hazelnut paste
  • a generous tbs (10 gr.) cocoa powder
  • 1 cup – 1 tbs (70 gr.) hazelnut meal
  • 2 cups (230 gr.) cake flour
  • 1 medium whole egg

Creme anglaise

  • 1 cup + 3 tsp (235 gr.) whole fat milk
  • 7 medium egg yolks (118 gr. )
  • 6 tbs + 4 tsp (105 gr.) superfine granulated sugar

Hazelnuts bavarian cream

  • 11.5 oz (325 gr.) creme anglaise
  • 2 tbs (33 gr.) hazelnuts paste
  • 3 + ½ (6,3 gr.) gelatin sheets
  • ¾ cup + 4 tsp (210 gr.) whipping cream

Chocolate mirror glaze

  • 2/3 cup + 1/8 cup (175 gr.) water
  • 2/3 cup (150 gr.) heavy cream
  • 1 cup + 1 tbs + 2 tsp (225 gr.) superfine granulated sugar
  • 1 cup – 3 tbs (75 g) cocoa powder
  • 4 (8 gr.) gelatin sheets

To garnish

  • chopped hazelnuts
  • hazelnuts


    Hazelnuts paste cookies
    In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
    Add egg, sifted icing sugar hazelnut paste and process a little.
    Add cocoa powder and knead with your hands to get a dough.
    Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
    Roll out the dough 3 mm.thick and with a round 3 - 3.5 inches ( 8cm.) cookie cutter, cut cookies
    and refrigerate for 1 hour.
    Heat Fan oven to 325 F (170°) and bake for 13 minutes.
    Cool on a wire rack.
    Creme anglaise
    In a small saucepan heat the milk just to the boiling point..
    In a mixing bowl stir together the sugar and yolks until well blended.
    Remove from heat, pour the milk into the yolk mixture and sift the batter.
    Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C.
    Do not overccok, or the eggs will curdle. 
    Pour the cream into a cold bowl and cover with plastic wrap.
    Hazelnuts bavarian cream
    Soak gelatin sheets in cold water.
    Weigh the required amount of cream, add hazelnuts cream and mix to combine.
    Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
    When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
    Pour the mixture into the silicone half spheres molds, 3 inches (7cm.) in diameter, smooth with a palette knife.
    Chocolate mirror glaze
    Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly.
    The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.
    Remove from the heat and let cool.
    Soak gelatin sheets in cold water.
    When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
    Pass the mixture through a fine-mesh sieve.
    Use the glaze to 104 F - 40°C.
    To assemble
    Place the cookie on a small serving plate.
    Remove from the molds the frozen bavarian creams and glaze.
    Spread some drops of glaze on the cookie, lay the glazed domes and garnish with chopped hazelnuts and hazelnuts.
    Refrigerate for 6-8 hours before serving.


If you do not use the glaze immediately, pour it into a jar and cover the surface with plastic wrap.
Warm the chocolate glaze before using.
You can freeze.

Hazelnut chocolate domes


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