Cappuccino (Hazelnut, Caramel & Coffee)

Method

Hazelnut Mousse

Step 1

Boil the milk with the sugar.

Step 2

Add the gelatine, chocolate, and hazelnut paste into the hot mixture and mix until melted and smooth.

Step 3

Lightly whip the cream.

Step 4

When the mixture cools down to 35°C, fold in the whipped cream.

Choco Crust Base

Step 1

Mix all the ingredients together in the mixer using the paddle attachment until a smooth dough is formed.

Step 2

Place the dough in the refrigerator until firm.

Step 3

Roll out the dough to 3 mm thickness.

Step 4

Cut using the cutter that matches the molds.

Step 5

Bake on a microperforated mat for 10 minutes at 170°C.

Chocolate Biscuit

Step 1

Place all the ingredients in the mixer.

Step 2

Whisk on 3rd speed for 7 minutes using the whisk attachment.

Step 3

Spread 600 gr into a 40×60 tray.

Step 4

Bake for 8 minutes at 180°C.

Cappuccino Ganache

Step 1

Boil the cream together with the glucose.

Step 2

Pour over the chocolate and coffee paste.

Step 3

Mix well until the ganache becomes smooth and homogeneous.

Step 4

Cover with plastic film and allow it to set.

Hazelnut Cover

Step 1

Heat the cover to 35°C.

Step 2

Add the hazelnuts and mix well.

Composition of the dessert

Fill the MAE 13006 molds with the hazelnut mousse and place a layer of caramel in the center. Close with a chocolate biscuit, then freeze and unmold. Glaze with Mirall White & Chocolate and dip the mousse halfway into the hazelnut cover before placing it onto a choco crust base. Using a perforated piping tip, pipe the ganache lengthwise across the dessert and finish by decorating with crispy dark balls and chocolate feathers.