Hazelnut-Mascarpone Gâeau

Name: Hazelnut-Mascarpone Gâeau
Yield: Yield One Cake 40 cm / 15.75 in by 60 cm / 23.62 in by 2.5 cm / 1 in
Ingredients: 370 g / 13.05 oz almond paste; 1.96 kg / 4 lb 5.14 oz mascarpone, soft; 5 g / .18 oz pure almond extract; 435 g / 15.34 oz praline paste (commercial smooth praline paste, 50% nuts); 75 g / 2.64 oz simple syrup (50° Brix); 62 g / 2.19 oz water; 435 g / 15.34 oz superfine sugar (or other small crystal sugar); 21 g / .74 oz gelatin sheets, bloomed; 620 g / 1 lb 5.87 oz heavy cream; 43 g / 1.52 oz cornstarch; 740 g / 1 lb 10.1 oz sugar; 185 g / 6.53 oz milk chocolate (40%), melted and cooled to 40°C / 104°F; 21 g / .74 oz gelatin sheets; 110 g / 3.88 oz cake flour; 1 kg / 2 lb 3.27 oz sugar; 500 g / 1 lb 1.64 oz almonds; 250 g / 8.81 oz water; 20 g / .71 oz lemon juice; 74 g / 2.61 oz butter, melted and cooled to 40°C / 104°F; 400 g / 14.11 oz butter, at room temperature; 135 g / 4.76 oz eggs, at room temperature; 14 g / .49 oz salt; 400 g / 14.11 oz almond paste (50% nuts); 400 g / 14.11 oz sugar; 500 g / 1 lb 1.64 oz hazelnuts; 371 g / 13.08 oz praline paste

Preparation info

Yield
One
Cake 40 cm

Difficulty
Complex

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Praline

1 kg / 2 lb 3.27 oz sugar
250

Dessert

Method

For the Praline: In a saucepan, combine the sugar with the water to make a wet-sand consistency. Add the lemon juice to prevent crystallization. Make sure there are no sugar crystals along the inside of the pot and that all the sugar has been hydrated. Cook the sugar over high heat until it reaches 182°C / 360°F.
Meanwhile, toast the nuts in a 160°C / 32