Chocolate cubes with pippin apple compote and Ferrero Rocher
Duration: | Servings: | Level: |
1 h 30 min
|
8
persons
|
Medium
|
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 |
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.
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