The epiphany is over, but the galettes des rois It is for the whole month of January! So, to change the brioche crowns, I threw myself into a frangipane, flavored with chocolate and hazelnuts, my darling is not very fond of almonds.
This cake was really great, and very fragrant A great success that has pleased everyone who tried it, still warm. However, to succeed too, here are some tips to know:
Puff pastry: I don't do it myself, maybe one day, so I buy it in rolls ready to unwind. Be careful to choose a thick paste (see the weight of the pasta that varies by brand) and pure butter for a much better taste result.
Hazelnuts: I buy whole hazelnuts and mix them in my blender. The flavor is more intense than hazelnut powder. If you have time, roast the hazelnuts in the pan for 5 minutes before mixing, this will reinforce its flavor.
Wait time : you must assemble the cake and leave it at least 3 hours in the refrigerator. To brown the puff pastry well and it swells perfectly during cooking, it must be very cold and the oven very hot. So we store it in the refrigerator until it's in the oven and take the time to preheat the empty oven before cooking.
Frangipane choco hazelnut cake
2 puffs of pure and thick butter
150 g of butter
170 g hazelnuts
2 tablespoons unsweetened cocoa powder
150 g + 50 g of sugar
1 tablespoon rum
1 egg (golden)
In a bowl, beat the softened butter with the sugar. When the mixture is homogeneous, add the eggs one by one, beating the preparation before adding the next.
Mix the hazelnuts in a blender until a very fine powder is obtained. Add them to the bowl with rum and cocoa and mix everything with a maryse.
Pour the chocolate hazelnut cream into a pastry bag. Unwind the puff pastry on the work surface, garnish with the hazelnut cream starting from the center and turning like a snail up to 2 cm from the edge.
With a brush, moisten the free edge of the cake with water, then cover with the second puff pastry. Weld by pressing with your fingers. Keep at least 3 hours in the refrigerator.
With a knife, chew the pie (that is, make regular notches with the tip of a knife at the edges of the dough to give it a good appearance.
Beat the last egg for the dorado, brush it on the cake and then use a knife, decorate the cake to form lines, arabesques or leaves. Lightly prick the pie with the tip of a knife in several places so that it can rise evenly.
Preheat the oven. Bake at 200 ° for 20 minutes of cooking, then lower to 180 ° and continue for 20 minutes of cooking. Remember to light your pancake in the oven if it does not heat evenly.
Meanwhile, prepare a boiling syrup 50 g of water and 50 g of sugar. Apply the syrup on the pie with a brush just after cooking to bring the shine to the pie.