Bahibe

Name: Bahibe
Ingredients: 286 g hazelnut flour or ground hazelnut; 286 g hazelnut flour or ground hazelnut; 422 g eggs; 112 g butter, melted; 90 g egg whites; 125 g whole milk / full fat milk; 125 g whole milk / full fat milk; 350 g Bahibe milk chocolate, 46%; 475 g heavy cream / double cream, whipped to soft peaks; 475 g heavy cream / double cream, whipped to soft peaks; 10 g silver gelatin sheets; 100 g mango purée; 100 g passion fruit purée; 100 g pineapple juice; 92 g lime juice; 300 g dark chocolate; 300 g Valrhona Dulcey blond, 32%; 22.5 g silver gelatin sheet; 125 g water (for the syrup); 125 g water (for the syrup); 225 g granulated sugar (US); 225 g glucose syrup; 225 g Valrhona Bahibe milk chocolate, 46%; 160 g condensed milk; 90 g Valrhona absolu neutral glaze

Preparation info

Yields
18
( 8 x 5 cm or 3 x 2 in silicone mold

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Hazelnut Cake

286 g hazelnut flour or ground hazelnut
281 g granulated sugar (US)

Dessert

Method

Hazelnut Cake

In a mixer with a paddle attached, combine hazelnut flour, 225 g sugar and eggs. Once combined, add the melted butter.
Whip the egg white with 56 g sugar to stiff peaks.
Combine the two mixtures, and bake at 180°C / 356°F for 20 minutes in a sheet pan, lined with a silicone mat.
Allow to co