161 g Corman liquid clarified butter (99,9% fat)
71 g Corman hazelnut butter (98% fat)
150 g hazelnut powder (50/50)
261 g icing sugar
240 g fresh eggs
95 g milk
385 g flour
9,5 g baking powder
96 g crushed hazelnuts
38 g crushed almonds
64 g crushed pecans
52 g Cointreau® 60%
17 g orange zest
160 g Elle & Vire Professional Excellence cream (35% fat)
Step
Allow to cool the ingredients at room temperature. Mix the icing
sugar with hazelnut powder, then eggs. Heat the butters to 38-
42°C before combining with mixture. Add milk, sifted flour and
baking powder, then crushed dry fruits with orange zest. Lastly,
add Cointreau®. Pour 600 g of dough into each cake mould. Cook
in a oven at 145°C for approximately 45 minutes.
2. COINTREAU® PUNCH
Ingredients
500 g water
350 g sugar
125 g Cointreau® 60%
Step
Prepare a punch with the ingredients. Wait 10 minutes after
removing cakes from the oven and dip it in the punch until they are
soaked through.
3. FINISHING
Ingredients
After soaking, let cakes stand for a moment. Then, dip top in
Callebaut imitation chocolate or tempered chocolate with hazelnut
oil, proportion 50/50. Decorate the cakes with crushed hazelnuts.
