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By Nicolas Boussin - Maxime Guérin

Recipe Hazelnut Gianduja Cake

To make this dish

Ingredient list

  • Gianduja hazelnut cake batter
    253 g shelled hazelnuts
    443 g eggs
    36 g invert sugar
    357 g sugar
    5 g salt
    497 g plain flour T55 (approximately 11% protein) (1)
    26 g baking powder
    377 g liquid clarified butter
    506 g milk chocolate gianduja
    2500 g total weight
  • Cognac vanilla imbibing syrup
    220 g water
    154 g sugar
    SQ vanilla powder
    26 g cognac (optional)
    400 g total weight
  • Hot mirror glaze
    150 g hot neutral glaze
    150 g water
    300 g total weight
  • Gianduja Hazelnut Cake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ plain flour (T55, approximately 11% protein)
    SQ decorative icing sugar
    SQ shelled hazelnuts
    SQ milk chocolate gianduja

The recipe, step by step

  1. 01

    Gianduja hazelnut cake batter

    Toast the hazelnuts in a 150°C convection oven for approximately 15 minutes and let cool.

    In a food processor, combine the eggs, inverted sugar, sugar, salt, and sifted together flour and baking powder without overworking the mixture.

    Incorporate the clarified butter heated to 50°C, add the melted gianduja followed by the chopped hazelnuts.

    Refrigerate overnight. 

  2. 02

    Cognac vanilla imbibing syrup

    Bring the water and sugar to the boil.

    Add the cognac and vanilla powder.

    Set aside. 

  3. 03

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  4. 04

    Gianduja Hazelnut Cake finishing touches

    Butter the Matfer Exoglass moulds (345079) with softened butter, flour lightly and place in the refrigerator.

    Pipe 250 g of batter into each mould.

    Split the cakes in half using a pastry scraper dipped in melted butter. 

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 210°C, then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and unmould immediately.

    Imbibe each cake with 35 g of syrup then let cool. 

    Take a tablet of milk gianduja and make curls using a 5-cm cookie cutter. 

    Glaze the tops of the cakes, sprinkle the extremities with decorative icing sugar, then decorate with toasted hazelnut halves and curls of milk gianduja. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.