Recipe Little Lemon Hazelnut Puff Pastry Cakes

To prepare this dish

Ingredient list

Gum arabic syrup

350 g water
100 g Muscovado sugar
150 g raw sugar
100 g glucose
70 g gum arabic
5 g lemon peel

Puff pastry with cream

500 g T45 flour
1000 g T55 flour
20 g salt
100 g water
1000 g Excellence whipping cream 35% fat
1000 g Extra dry butter 84% fat

Lemon-vanilla crème diplomate

1500 g pastry cream
1500 g Excellence whipping cream 35% fat
150 g sugar
16 g lemon peel
6 pods vanilla
16 g gelatine powder (200 Bloom)
96 g water for dissolving the gelatine
60 g Limoncello

Caramelised hazelnuts

300 g blanched, crushed hazelnuts
300 g sugar
100 g water
40 g Elle & Vire gourmet butter 82% fat
4 g salt
100 g milk couverture chocolate 49%
10 g cocoa butter

Whipped ganache

350 g Excellence whipping cream 35% fat
130 g white couverture chocolate
3 g gelatine
18 g water for dissolving the gelatine
350 g Excellence whipping cream 35% fat

Liquid praline

300 g crunchy hazelnut and almond praline
300 g extra fine hazelnut praline

Elle & Vire products used

Excellence whipping cream 35% fat

Extra dry butter 84% fat

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Gum arabic syrup

   Bring the water to the boil with the brown sugar, muscovado sugar, glucose, gum arabic syrup and lemon zest. Strain through a fine sieve and leave to cool.
2. 2

   Puff pastry with cream

   Mix the flours, salt, water and cream in a stand mixer with the dough hook. Roll into a ball and place in the refrigerator. Roll the dough out and insert the
   sheet of butter. Complete six single turns, observing resting times. Roll the pastry out to 2 mm thick. Cut out 31 x 4.5 cm strips (nearly 36 g / 38 g).
   Butter and line two rings, one 4.5 cm diameter and the other 6 cm diameter by 4.5 cm high. Bake between 2 trays at 170°C for 30 minutes. Turn
   everything upside down halfway through so that it cooks evenly. When it is cooked, unmould it and spray it with the gum syrup whilst it is still hot and
   put back in the oven for one minute.
3. 3

   Lemon-vanilla crème diplomate

   Loosen up the crème pâtissière by smoothing it. Melt the gelatine with the limoncello, zests and scraped vanilla pods, add in the crème pâtissière, then delicately fold in the cream, previously whipped with the sugar.
4. 4

   Caramelised hazelnuts

   Heat the sugar and water to 117°C. Add in the roasted hazelnuts then coat in a crystallised layer of sugar. Add the butter and the salt. Allow to cool, then roll in the couverture chocolate and melted cocoa butter and leave to crystallise.
5. 5

   Whipped ganache

   Heat the first lot of cream, then add in the dissolved gelatine. Pour over the chocolate and emulsify. Add the second lot of cream and blend in a food processor. Refrigerate at 4°C. Make this cream the night before.

   Option 1: Fill and top with a crown of ganache using a piping bag with a #102 petal nozzle on 4 cm-diameter discs of white chocolate with the help of a Lazy Susan. Finish with a hazelnut rolled in glittery gold powder.

   Option 2: Fill and top with a rosette of ganache using a piping bag with a micro fluted nozzle. Finish with a hazelnut rolled in glittery gold powder.

6. 6

   Liquid praline

   Mix together the pralines and place them in a 2.5 cm silicone dome. Place in the freezer.
7. 7

   Assembly

   Pipe 20 g of crème diplomate into the pastry circles and insert the dome of liquid praline. Arrange 7g of caramelised hazelnuts inside, then add another 15 g of crème diplomate. Place the crown or rosette of whipped ganache onto the pastry circle.

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A few words about the author…

Nicolas Boussin