Original creation by Otto TAY,
World pastry champion,
Malaysia
HAO SHI FA SHENG
Chef :
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Recipe for 8 cakes
recipe for a lucky cake with hazelnut caramel filling
1. CAKE DOUGH
Ingredients
603 g peanut powder
252 g brown sugar
169 g egg white (1)
200 g egg yolk
210 g icing sugar
576 g hazelnut butter
2 g sea salt flakes
285 g cake flour
21 g baking powder
2 vanilla beans
522 g egg white (2)
100 g honey
307 g brown sugar
160 g St-Rémy® brandy 60%
Total weight: 3407 g
Step
Make a meringue with egg white (2) and honey keep aside. Mix well all other
ingredients and fold in meringue.
2. HAZELNUT CARAMEL FILLING
Ingredients
140 g sugar
142 g glucose (1)
376 g whipping cream
48 g glucose (2)
4 g sea salt flakes
125 g hazelnut paste 100%
104 g unsalted butter
24 g St-Rémy® brandy 60%
Total weight: 963 g
Step
Make a caramel with sugar and glucose (1), deglaze with warm cream and glucose
(2). Boil for 2 minutes (71 brix) then cool to 70°C blend in hazelnut paste, soft
butter and St-Rémy® brandy. Keep in chiller.
3. GOURMET GLAZE
Ingredients
1 000 g caramel white chocolate
120 g cocoa butter
30 g sunflower oil
100 g toasted skinless hazelnut
Total weight: 1250 g
Step
Melted all and blend well. Use at 35°C.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Pour 400 g of cake dough into each mold, placing the hazelnut caramel filling in the
middle. Bake at 165°C for 36 minutes. Spread the gourmet glaze on top.
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