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Chocolate cubes with pippin apple compote
and Ferrero Rocher

90 min
8
Medium

Ingredients

SPONGE CAKE

  • 65g hazelnut flour

    65g powdered sugar

    25g flour type 00

    25g table sugar

    25g melted butter

    10g unsweetened cocoa powder

    3 egg whites

    2 eggs

    1 pinch of salt

PIPPIN APPLE SAUCE

  • 700g apples

    peeled and diced

    90g sugar

    1 vanilla pod

    1 pinch of salt

MASCARPONE CREAM

  • 170g mascarpone

    110g fresh cream

    90g sugar

    50g butter

    5g gelatin sheets

    fleur de sel

FINAL STEPS

  • 8 Ferrero Rocher

    8 bars of dark chocolate (5x5cm)

    gold powder

Instructions

  1. SPONGE CAKE

    • 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, flour type 00, 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).
  2. PIPPIN APPLE SAUCE

    • 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.
  3. MASCARPONE CREAM

    • 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.
  4. FINAL STEPS

    • 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.

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