Ever since I made that tart ring I wanted to make a plated dessert using it, I mean a standing tart ring one. I made one a few weeks back at an intercollege competition which landed me and my partner in the top 5 amongst 32 colleges. I made a different version back then, a caramel one but I made a better version today. A hazelnut overdose…….it includes a soft fudgy Ferrero rocher brownie, a crispy vanilla tart ring, a creamy hazelnutty caramel praline mousse with some cookie crumb, edible flowers and some microgreens. Not the best lookin’ plate but this is what I made under 5 mins so……..
A combination of some easy to make elements and an absolute delight to have, Happy Baking!!!
Hazelnut Fantasia
A treat full of fudgy brownie, some crispy vanilla tart, creamy praline, and some chocolate crumb.
Ingredients
For Brownie
- 120 gms Dark Chocolate
- 50 gms Unsalted Butter (1/2 cup)
- 60 gms Powdered sugar (1/2 cup)
- 50 gms Cocoa Powder (1/2 cup)
- 120 gms Refined Flour (1 cup)
- 3 gms Baking powder (3/4th tsp)
- 100 ml Milk (1/2 cup)
- 50 gms Ferrero Rocher (5 nos.)
For Tart Ring
- 125 gms Refined Flour (1 cup)
- 60 gms Unsalted Butter (1/2 cup)
- 60 gms Icing sugar (1/2 cup)
- 5 ml Vanilla Extract (1 tsp)
For Hazelnut Praline Mousse
- 50 gms Hazelnuts
- 200 ml Heavy cream (sweetened) (1 cup)
- 80 gms sugar (2/3rd cup)
Instructions
- We will start by making the brownie. In a bowl add some melted dark chocolate.
- Add in the melted butter and sift powdered sugar in it. Mix well till sugar dissolves.
- Quickly add the cocoa powder, refined flour, Baking powder, and milk into the mixture before the chocolate starts to melt. Fold the batter well using a spatula and you should end up with a thick dense but dropping consistency batter. (Dropping consistency means that the batter should drop once you lift it, not drip like liquid and not stiff as a dough either.)
- Now transfer the batter into a pre-greased or lined cake tin, arrange the 9 pieces half-cut of Ferrero rocher into the mould and bake at 180-degree Celsius or 356 degrees Fahrenheit for about 20-25 Mins. Note: We want a fudgy cake so you might get a wet toothpick while you check your brownie, the excess of dark chocolate makes it gooey and doesn't allow it to bake completely and give a fudgy consistency.
- Moving on to the hazelnut praline. In a non-stick, pan add some granulated sugar and make some caramel, without water, out of it. Add the toasted Hazelnuts to the caramel and coat them.
- Now transfer the Caramel coated hazelnut to a food processor and make a fine paste (add about 2 tbsp. of heavy cream into the food processor if the mixture is too dry and turns to powder). Also, you can save some caramel coated hazelnuts for garnish, I forgot to place some on mine.
- Now transfer the Hazelnut praline mixture to whipped heavy cream and fold it well. All of our components are ready. Assemble as seen in picture and Enjoy.
Notes
Refer to the recipe for tart ring