nathanielreid-project-angelo-l

Angelo

Hazelnut Moelleux, Hazelnut Crumble, Hazelnut Croquant, Mandarin Crémeux, Duo Chocolate Mousse

Photograph by Brishen Lee-Combs


Recipe

(3) 16cm cakes | Difficulty 4 | Preparation Time 2–3 hours


Components

  • Hazelnut Moelleux
  • Hazelnut Crumble
  • Hazelnut Croquant
  • Mandarin Crémeux
  • Duo Chocolate Mousse

Hazelnut Moelleux

  • Unsalted butter 220g
  • Hazelnut puree 20g
  • Powdered sugar 170g
  • Egg yolk 40g
  • Toasted hazelnut powder 380g
  • All purpose flour 90g
  • Egg white 340g
  • Dark brown sugar 160g
  • Sea salt 2g
  1. Cream the butter, hazelnut puree and powdered sugar together and then incorporate the egg yolk into the mix.
  2. Make a meringue with the egg white, sea salt and brown sugar.
  3. Sift the flour and hazelnut flour together and fold into the mixture.
  4. Fold the meringue into the butter mix.
  5. Bake in a 40cm x 60 cm frame at 190’c.
  6. Cool and cut with a 14cm ring.

Hazelnut Crumble

  • Dark brown sugar 90g
  • Flour 90g
  • Almond powder 45g
  • Hazelnut powder 45g
  • Sea salt 1g
  • Mandarin zest 2g
  • Lemon zest 1g
  • Unsalted butter 90g
  1. Mix all ingredients except for butter together.
  2. Blend the butter into the flour mixture until large pieces form.
  3. Bake at 155’c.

Hazelnut Croquant

  • Baked hazelnut crumble 200g
  • Milk chocolate gianduja 100g
  • Hazelnut puree 14g
  1. Mix the baked hazelnut crumble with the gianduja and hazelnut puree and place 100g grams into a 14cm ring

Mandarin Crémeux

  • Mandarin puree concentrate 175g
  • Yuzu juice 14g
  • Cream 36% 175g
  • Mandarin zest 8g
  • Egg yolk 85g
  • Sugar 105g
  • Gelatin 5g
  1. Warm cream with mandarin zest and infuse for 10 minutes.
  2. Make a crème anglaise with the infused cream, mandarin concentrate, yuzu juice, egg yolk and sugar.
  3. Soak the gelatin in cold water and then add to the crème anglaise.
  4. Strain the mixture and then place 175g into a 14 cm ring and freeze.

Duo Chocolate Mousse

  • Egg yolk 160g
  • Whole milk 35g
  • Cream 36% 55g
  • Sugar 75g
  • Dark chocolate 64% 165g
  • Milk chocolate 33% 110g
  • Whipped cream 36% 490g
  1. Warm egg yolk, milk, cream and sugar on a baine marie until thick and frothy.
  2. Whip egg yolk mixture and cool.
  3. Melt the dark chocolate and milk chocolate together on a baine marie to 50’c.
  4. Whip the cream to soft peaks.
  5. Fold a quarter of the whipped cream to the melted chocolate.
  6. Fold the pate a bombe into the chocolate.
  7. Fold in the remaining whipped cream.

Assembly

  1. Fill a 16cm ring half full of duo chocolate mousse.
  2. Place a disk of hazelnut moelleux and mandarin crémeux into the mousse.
  3. Place more duo chocolate mousse on top of the mandarin cremeux.
  4. Place another disk of hazelnut moelleux onto the chocolate.
  5. Spread a thin layer of duo chocolate mousse across the hazelnut moelleux and then place the hazelnut croquant on top.