Chocolate Cubes with Pippin Apple Compote and Ferrero Rocher

Name: Chocolate Cubes with Pippin Apple Compote and Ferrero Rocher
Prep time: 90 min
Yield: 8
Ingredients: 60 g Hazelnut flour; 65 g Powdered sugar; 25 g Flour type 00; 25 g Table sugar; 25 g Melted butter; 10 g Unsweetened cocoa powder; 3 Egg whites; 2 Eggs; 1 pinch Salt; 700 g Peeled and diced apples; 90 g Sugar; 1 Vanilla pod; 1 pinch Salt; 170 g Mascarpone; 110 g Fresh cream; 90 g Sugar; 50 g Butter; 5 g Gelatin sheets; Fleur de sel; 8 Ferrero Rocher; 8 Dark chocolate bars (5x5cm); Gold powder

Duration:	Servings:	Level:
1h 30min	8 persons	Medium

Ingredients

For the sponge cake	Amount
Hazelnut flour	60 g
Powdered sugar	65 g
Flour type 00	25 g
Table sugar	25 g
Melted butter	25 g
Unsweetened cocoa powder	10 g
Egg whites	3
Eggs	2
Salt	1 pinch
For the pippin apple sauce	Amount
Peeled and diced apples	700 g
Sugar	90 g
Vanilla pod	1
Salt	1 pinch
For the mascarpone cream	Amount
Mascarpone	170 g
Fresh cream	110 g
Sugar	90 g
Butter	50 g
Gelatin sheets	5 g
Fleur de sel
For the decoration	Amount
Ferrero Rocher	8
Dark chocolate bars (5x5cm)	8
Gold powder

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Chocolate cubes with pippin apple compote and Ferrero Rocher - step by step

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).
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.
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.
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.

Chocolate Cubes with Pippin Apple Compote and Ferrero Rocher

Ingredients

Chocolate cubes with pippin apple compote and Ferrero Rocher - step by step

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