Ingredients
Sponge Biscuit
- 3 eggs
- 135 grams (4.76 ounces) sugar
- 5 grams (0.18 ounces) vanilla sugar
- 140 grams (4.94 ounces) flour
- 6 grams (0.21 ounces) baking powder
- 30 grams (1.06 ounces) alkalized cocoa
- 1 gram (0.04 ounces) salt
- 120 milliliters (0.5 cup) milk
- 60 grams (2.12 ounces) butter
Soaking
- 100 milliliters (0.42 cup) freshly brewed strong coffee
- 10 grams (0.35 ounces) sugar
Crunchy Layer
- 150 grams (5.29 ounces) white chocolate
- 50 grams (0.21 cup) cream 35%
- 100 grams (3.53 ounces) hazelnuts
- 80 grams (2.82 ounces) wafer crumbs
Wafer Crumbs
- 35 grams (1.23 ounces) butter
- 35 grams (1.23 ounces) powdered sugar
- 35 grams (1.23 ounces) egg whites
- 35 grams (1.23 ounces) flour
Chocolate Mousse
- 170 grams (6 ounces) bitter chocolate
- 270 grams (1.14 cups) cream 35%
- 140 milliliters (0.59 cup) milk
- 6 grams (0.21 ounces) gelatin (Dr. Oetker)
- 36 milliliters (2.43 tablespoons) cold water
Gourmet Glaze
- 350 grams (12.35 ounces) bitter chocolate
- 70 grams (3.76 tablespoons) vegetable oil
- 30 grams (1.06 ounces) cocoa butter
- 70 grams (2.47 ounces) chopped hazelnuts
Equipment
- Mixing Bowls
Use different sizes for easy management of wet and dry ingredients.
- Whisk & Hand Mixer
A hand mixer ensures smooth, fluffy mixtures while a whisk is great for combining ingredients by hand.
- Spatula
Perfect for folding ingredients gently and scraping down the sides of bowls.
- Baking Tray
Line with parchment paper for non-stick baking and easy cleanup.
- 18x18 cm Baking Frame
Provides a defined shape for your pastry layers; an adjustable frame is versatile for various recipes.
- Cooling Rack
Allows air to circulate around the baked pastry for even cooling.
- Freezer
This helps set the mousse and glaze layers perfectly.
Instructions
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Servings
Imagine slicing into this elegant pastry, layers of velvety chocolate mousse marrying perfectly with the decadent crunch of hazelnut and wafer crumbs. Serve each slice with a smooth dollop of whipped cream or a scoop of vanilla ice cream for a sensational melt-in-your-mouth experience. Hosting a sophisticated afternoon tea? Pair this delight with a pot of freshly brewed Earl Grey to impress your guests. Or, simply indulge in a piece with your favorite latte for an afternoon pick-me-up that feels like a warm, sweet hug.
For an added touch of elegance, garnish with fresh berries or edible gold leaf, turning a simple dessert into a show-stopper. Whether you're celebrating a special occasion or just want to treat yourself, this chocolate-hazelnut pastry promises an unforgettable tasting experience.
Variations
For a gluten-free version, replace the wheat flour with a gluten-free baking mix. Ensure that all other ingredients, like your chocolate and baking powder, are also certified gluten-free. For a vegan twist, use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) and plant-based milk such as almond or soy. Swap out cream with coconut cream and use vegan butter and chocolate for an equally delightful, dairy-free delight.
Faq
- What is the best way to whip eggs for the sponge biscuit?
Whip the room-temperature eggs with salt and sugars until they become white and fluffy, usually taking about 5-7 minutes using a hand mixer on high speed.
- How do I melt the chocolate without burning it?
Melt the chocolate using a double boiler method: place the chocolate in a heatproof bowl over a pot of simmering water, stirring frequently until smooth.
- Can I substitute hazelnuts with another type of nut?
Yes, almonds or walnuts can be a great alternative while still providing a similar crunchy texture.
- How do I prevent the mousse from becoming grainy?
Ensure the chocolate mixture combined with the gelatin is completely smooth before folding in the whipped cream. Incorporate the whipped cream in batches, folding gently to maintain a smooth consistency.
- How can I make the glaze thicker without it becoming too hard?
Adjust the ratio of chocolate to vegetable oil slightly, adding less oil for a thicker consistency while ensuring it remains pourable.
- Any tips for getting the perfect finish on the glazed pastries?
To achieve a smooth, glossy finish, make sure the glaze and pastries are at the right temperature and work quickly. Prick the frozen pastry with a fork from the bottom, dip in the glaze, and gently shake off excess before setting on a rack to dry.