Original creation by
Otto TAY and Loi MINGAI,
World Pastry Champions 2019,
Malaysia
HAZELNUT POUND CAKE
Chef :
Brand
Quantity :
Recipe for 6 cakes fo 6 people
1. HAZELNUT POUND CAKE
Ingredients
6 molds – 400 g / mold
236 g hazelnut powder
236 g peanut powder
391 g brown sugar
129 g egg white (a)
156 g egg yolk
164 g icing sugar
449 g unsalted butter
2 g sea salt flakes
223 g cake flour
17 g baking powder
527 g egg white (b)
78 g honey
3 vanilla bean
S.Q. Rémy Martin® Cognac 50%
Step
Blend well all the ingredients except egg white (b) and
honey. Make a meringue with egg white (b) and honey. Mix
well together the two preparations and bake at 155°C for
25 minutes, fan 3, vent IN. Once bake out from oven, unmold
and brush Rémy Martin® Cognac all over the surface of the
cake
2. KALAMANSI PASTE
Ingredients
6 molds
250 g kalamansi puree
25 g sugar
6 g yellow pectin
25 g glucose
200 g sugar
4 g yuzu puree
Step
Warm kalamansi puree to 65°C, add in sugar and pectin mixture,
gradually add in sugar and glucose. While cooking, cook to 76-
80 brix. Add in yuzu. Pour on a silicone mold.
3. HAZELNUT CARAMEL SPREAD
Ingredients
6 loafs – 60/65 g each
63 g sugar
64 g glucose
169 g whipping cream
33 g glucose
2 g sea salt flakes
56 g hazelnut paste 100%
46 g unsalted butter
15 g Rémy Martin® Cognac 50%
Step
Cook sugar and glucose to caramel. Deglaze with warm cream,
milk and glucose, cook to boil then stop. Make sure all sugar
melted and is around 71-74 Brix total amount at 548 g –
520 g. Cool down to 70°C. Add sea salt, hazelnut paste and
butter, blend well. Lastly add in Rémy Martin® Cognac and
keep at chiller.
4. CARAMEL HAZELNUT CRUSH
Ingredients
6 loafs
180 g roasted whole hazelnut
7 g roasted white sesame
106 g sugar
30 g water
1 g sea salt flakes
1 vanilla bean (used)
2 g cocoa butter
Step
Cook water, sugar and vanilla bean to 120°C, stop the heat and
crystalize with roasted hazelnut on the medium heat. Add sea
salt slowly in the caramel. Once golden caramel, stop the heat
and sieve in cocoa butter powder.
5. HAZELNUT ROCHER GLAZE
Ingredients
500 g dark couverture chocolate
60 g cocoa butter
15 g sunflower oil
50 g caramel hazelnut crush
Step
Melt all ingredients and blend in caramel peanut, do not over
blend, to need the crush. Use at around 35-40°C while the cake
is cold, not frozen.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Unmold the cakes. Remove the inside tube then freeze the
cakes. When the cakes hardens, fill completely the cavity with
hazelnut caramel spread.
Cover the cakes with hazelnut rocher glaze and decorate with
diced kalamansi paste.
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