Description:

Hazelnut and Lulo Cake

Number:1

Chef:Pascal Picasse

1 - Praline filling

Noisettes du Piémont 500 g

Caster sugar 400g

Water 120g

Preheat the oven to 100°C/212°F. Put the hazelnuts onto a tray and place in the oven to heat. Heat the water and sugar to 110°C/230°F, add the hot hazelnuts and then stir vigorously until the sugar has completely caramelized. Transfer the mixture onto a silpat.

2 - Hazelnut cake

Whole eggs 290 g

Invert sugar or trimoline 90 g

Caster sugar 120g

Powdered hazelnuts 90 g

Farine T45 170g

Baking powder 9g

Liquid cream 35% fat 140g

Grape seed oil 44g

Ivory couverture chocolate 60 g

Melt the ivory couverture chocolate then mix in the grape seed oil and the cream. Mix but do not whisk the whole eggs with the invert sugar and the ground hazelnuts. Add the sifted flour and baking powder. Gently blend in the cream.

3 - Lulo jelly

Fruit'Purée Lulo frozen 600g

Caster sugar 85g

NH pectin 12 g

Heat the Fruit’Purée Lulo Capfruit to 55°C/131°F and sprinkle in the castor sugar/pectin NH. Bring to boil and cook for 2 minutes. Pour into a gastronorm and cover the surface of the mixture with food wrap. Store in the refrigerator at +4°C/39°C.

Assembly

Crush the caramelized hazelnuts and pass through a coarse sieve. The powder will be used to make the praline mixture and the larger pieces as decoration. Weigh out 260 g/9.17 oz. of the cake mixture and incorporate 150 g/5.29 oz of the hazelnut praline. Mix thoroughly. Weigh out another 266 g/9.38 oz. of the cake mixture and fold in just enough to obtain a marble cake. Used 100 g/3.5 oz. of the mixture per cake tin. Cook for 13 minutes at 160°C/320°F in a ventilated oven. Remove from the tin, immediately on removal from the oven. Flatten the raised top of the cake with a sharp knife, and halve horizontally. Pipe lulo jelly onto the base, reassemble, then pipe more jelly to cover the top of the cake. Surround the edges with the crushed hazelnuts and place a single hazelnut, rolled in gold leaf, in the center.

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