Hazelnut Cake by Antonio Bachour

Hazelnut Cake

1. In a mixer with a paddle attached, combine hazelnut flour/ground hazelnut, 100 g sugar and eggs. Once combined, add the melted butter.
2. Whip the egg white with 30 g sugar to stiff peaks.
3. Combine the two mixtures, and bake at 180°C / 356°F for 20 minutes in a sheet pan lined with a silicone mat.
4. Allow to cool and cut into round shape. Reserve in the fridge.

Apricot confit

1. Warm the apricot purée, stir the pectin mixed to the granulated sugar and bring to the boil, stir in the glucose and bring to the boil again.
2. Finish by adding the fresh lemon juice. Immediately pour the confit into molds and freeze.

Caramelia Chocolate Mousse

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a small pot, bring milk to a boil and add strained gelatin.
3. Place chocolate in a medium size bowl. Pour around 1/3 of hot liquid onto chocolate and mix rapidly to obtain a smooth, glossy and elastic texture. Then add remaining milk, taking care to keep same texture.
4. When chocolate mixture reaches 35°C / 86°F, fold in whipped cream.

Glaze

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a medium size pot, bring water, sugar and glucose to a boil to 103c. Stir in drained gelatin. Pour hot sugar mixture over the chocolate and mix with hand blender. Stir in condensed milk and neutral glaze and color. With a hand blender, mix until smooth. Glaze will be ready for use when it reaches 35°C / 95°F.

Assembly Build petit gateaux upside down in following order: Pipe mousse, place confit on top the mousse. Place some more mousse onto the confit. Add an extra small amount of mousse and place cake. Freeze. Glaze frozen cake.