65g hazelnut flour,
65g powdered sugar,
25g table sugar,
25g melted butter,
10g unsweetened cocoa powder,
3 egg whites,
Pre-heat the oven to 200°C.
Whisk the eggs well with the powdered sugar and hazelnut flour.
Beat the egg whites with the table sugar until firm.
Combine the egg whites with the other egg mixture. Add the melted butter, 00 flour, cocoa powder and a pinch of salt.
Spread the resulting mixture on a plate (rectangular, 25x35cm) covered with parchment paper. The spread should be one centimeter thick.
Put it in the oven, set at 200°C, and bake for about 10 minutes.
Remove from the oven and let cool. Then cut 16 squares (5x5cm).
PIPPIN APPLE SAUCE
700g apples, peeled and diced,
1 vanilla pod,
Heat the sugar in a non-stick pan. Then, add the diced apples and one seed scraped from inside the vanilla pod with a pinch of salt. Cook over low heat, constantly stirring for 7-8 minutes, until the mixture loses its moisture. Turn off the heat, transfer the fruit to a bowl and let cool.
110g fresh cream,
5g gelatin sheets,
fleur de sel
Soak the gelatin sheets in cold water. Caramelize the sugar with a tablespoon of water (7-10g) in a large stainless steel pot (to see the color of the sugar caramelizing). Heat the cream separately. When the sugar and water has mixed thoroughly, simultaneously turn off the heat and add the warm cream – be careful as the rising liquid will overflow and burn rapidly. Continue to stir, add the butter, then the wrung gelatin. Let it cool and add a good pinch of fleur de sel. When the caramel has perfectly cooled, stir in the mascarpone.
8 Ferrero Rocher,
8 bars of dark chocolate (5x5cm),
Place a square of sponge cake into a 5cm-square cookie cutter, then add a layer of applesauce (approx. 40g each) and cover with a second square of sponge cake. Remove the cookie cutter and decorate the cakes with the salted caramel cream, add the chocolate bars dusted with gold powder. In the center add a bit of cream and sit a Ferrero Rocher praline on top – it will add a sweet and crunchy flavor.