Hazelnut Gianduja Cake

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Why These Flavors Work

Gianduja could be loosely described as a combination of chocolate and a nut paste, typically hazelnut. The main and really only flavor is hazelnut, but it is presented in a variety of textures: soft, smooth, crispy/crunchy.

Ingredients

Method

Assembly Instructions

  1. This cake was made with a custom-made silicone mold of 4 offset disks (see Resources). The dimensions are 20 cm/8 in diameter by 5 cm/2 in deep. Fill the mold with hazelnut gianduja mousse up to 1.25 cm/.5 in high.
  2. Put a disk of hazelnut praline over the mousse and push gently down. Pipe a thin layer of mousse around and over the hazelnut praline. Fill the mold with more mousse up to within 1.25 cm/.5 in from the top of the mold.
  3. Put the gianduja feuilletine with the hazelnut dacquoise disk over the mousse with the feuilletine side down and push gently down. The dacquoise disk should be at the same level as the top of the mold. Fill in any empty gaps if necessary with additional mousse.
  4. Freeze the cake to harden. For a mold like this, the only way to get the cake out cleanly is to get it as frozen as possible in a blast freezer (-38°C/-37°F). Unmold the cake once completely hardened. You can opt to leave it in a regular freezer until the day you need to finish the cake, but, if possible, blast-freeze it for at least 1 hour before you plan to finish the cake. If you are using a regular stainless-steel mold to assemble this cake, you will not need to go through the trouble of freezing in a blast freezer; just make sure it is hard enough to unmold cleanly.
  5. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake. Fill a compressor canister with the dark chocolate velvet spray and spray the cake with an even coating of spray to coat completely. Keep the compressor gun at least 60 cm/24 in from the cake to obtain a velvety smooth look.
  6. Spray one side of the cake with white chocolate velvet spray. Apply the gianduja chocolate décor on top of the cake. Thaw in the refrigerator.

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