THE FESTIVAL CARNET
Crunchy Praline and Hazelnut Chocolate Glaze
A crispy chocolate coating with praline paste and hazelnuts, for a cold cake or a firm log.
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The crunchy chocolate coating icing forms an irregular shell thanks to the hazelnut chips. It should not be confused with a smooth mirror. The planned amount allows to cover a cake or log of 22 to 25 cm with the excess necessary for the casting.
Choose a cold, stable and already prepared support. A very soft, non-frozen foam does not easily support the weight of a shell. This sheet concerns the icing: the preparation of the cake and its possible freezing must be organized separately.
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The preparation step by step
Prepare the support
Place the cold cake on a rack over a hollow dish. For a mousse, use a frozen entremet and then follow its thawing time; for a cake, the refrigerator is enough.
Roast the hazelnuts
Spread the 60 g of hazelnuts on a plate. Bake at 160 °C for about ten minutes, watching: they must smell the roasted hazelnut without browning strongly.
Cool and then axe
Let the hazelnuts cool for 20 minutes. Chop them into 2 to 4 mm pieces: a powder would not give the crunchy chocolate coating relief, large quarters would make cutting difficult.
Prepare the chocolate
Chop the 200 g of milk chocolate in a dry bowl. Prepare a saucepan containing a bottom of water; the bottom of the bowl should not touch the water.
Melt gently
Place the bowl on the simmering water, then stir until melted. Remove from the bain-marie as soon as the chocolate is smooth, without exceeding the indications of its packaging.
Add the praline paste
Fold in 50 g of hazelnut praline paste with melted chocolate. Mix slowly to obtain a homogeneous color and no longer see greasy mottles.
Loosen with oil
Pour the 40 g of neutral oil into the fillet, while mixing with the maryse. The icing must become fluid enough to flow to the sides of the support.
Fold in the splinters
Add the 60 g of chopped hazelnuts. Let it go down to 30-32 °C, stirring occasionally; the mixture must remain flowing, without being hot.
Continuous tablecloth
Pour a regular motion over the top of the cake, then let the icing go down to the sides. Recovers the excess in the dish without rubbing a surface that is already starting to freeze.
Let it take and cut
Refrigerate at least twenty minutes to secure the shell. To serve, use a knife slightly softed and then wiped, cutting without pressing hard; respects the preservation of the cake underneath.
Conservation. Preserve the cake according to its most fragile filling. Keep the excess clean in a box in the refrigerator and reuse it within 48 hours after mild melting.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Size of Shards
Regular splinters of 2 to 4 mm give crunch without turning the shell into a hard-to-cut block.
A single layer
A thin layer is enough. Accumulating several flows makes the shell harder and masks the dessert.
Questions Before You Start
Can I replace milk chocolate with white?
The result will not have the same fluidity or sweetness; uses a formula intended for the chosen chocolate.
Is praline paste mandatory?
It is part of the taste and fluidity of this version. For a simple chocolate-nut crunchy chocolate coating, choose a recipe without praline paste with its own proportions.
Can it be poured on a thawed foam?
It is better to have a firm or frozen surface. Too soft foam may deform under the icing.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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