Name: RECIPE: Hazelnut pies with vanilla mousse - Mojačokolada.si
Prep time: 2 h 10 min
Total time: 2 h 10 min
Ingredients: 120 g butter; 80 g powdered sugar; pinch of salt; 50 g eggs (1 M egg); 160 g plain flour; 50 g ground hazelnuts; 20 g egg yolks (1 M egg yolk); 6 g sweet cream; 100 g hazelnut praline; 135 g mascarpone cheese; 3 scoops of BAM vanilla paste; 40 g powdered sugar; 35 g of milk; 1 gelatine leaflet; 200 g sweet whipping cream; 100 g mascarpone cheese; 65 g BAM hazelnut spread with cocoa; 20 g powdered sugar; 20 g of milk; 1⁄2 gelatine leaf; 150 g sweet whipping cream; 90 g BAM milk chocolate; 90 g BAM cocoa butter; 35 g crushed roasted hazelnuts

Ingredients:

For hazelnut shortcrust pastry:

120 g butter
80 g powdered sugar
pinch of salt
50 g eggs (1 M egg)
160 g plain flour
50 g ground hazelnuts

To coat the dough:

20 g egg yolks (1 M egg yolk)
6 g sweet cream

For the filler:

100 g hazelnut praline

For vanilla cream cakes:

135 g mascarpone cheese
3 scoops of BAM vanilla paste
40 g powdered sugar
35 g of milk
1 gelatine leaflet
200 g sweet whipping cream

For the hazelnut cream:

100 g mascarpone cheese
65 g BAM hazelnut spread with cocoa
20 g powdered sugar
20 g of milk
1⁄2 gelatine leaf
150 g sweet whipping cream

FOR A CRUNCHY CHOCOLATE COATING:

90 g BAM milk chocolate
90 g BAM cocoa butter
35 g crushed roasted hazelnuts

Instructions:

For a crumbly dough:

Cut the cold butter into sheets, add the sugar and salt and crumble it between your fingers. Add the flour and ground hazelnuts and knead into a crumbly dough. Finally, add the beaten egg and knead briefly to form a smooth, soft dough. Flatten the dough, wrap it in plastic food wrap and refrigerate for at least 6 hours, preferably overnight.

Roll out the cold dough 3 mm thick and cut out 8 circles with the rings. Knead the dough briefly, then roll out again and cut 8 strips approximately 2,5 cm wide and 22 cm long. If the dough is too soft, put it in the fridge for 15 minutes before lining the moulds. Line the sides of the moulds with the chilled dough and cut off the top of the dough with a sharp knife (so that the dough is flush with the edge of the mould). Place the lined moulds in the fridge for at least 6 hours.

For vanilla cream cakes:

Whip the sweet cream to soft peaks. Soak the gelatine in cold water for 5 minutes. Blend the mascarpone cheese smoothly with the vanilla paste and icing sugar. Heat the milk and dissolve the strained gelatine in it. Pour it over the mascarpone cheese and stir well to combine the ingredients. Using a spatula, stir in the whipped cream in two stages.

Stuff the cream into a piping bag and pipe into the moulds. Smooth the surface and place in the freezer for at least 4 hours.

For baking crumbly dough:

Preheat the oven to 170 °C. Bake the dough cold for 15 minutes, then remove the baskets from the oven, cool and separate them from the moulds. Coat the cooled baskets with the coating, return to the oven and bake for about 13-15 minutes or until golden brown. Cool the baked baskets on a wire rack.

For the hazelnut cream:

Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Blend the mascarpone cheese smoothly into the hazelnut spread with the cocoa and caster sugar. Heat the milk and dissolve the gelatine in it. Pour it over the cream and stir well to combine the ingredients. Whisk the whipped cream into the cream in two steps with a spatula.

For pit assembly:

Spread hazelnut praline on the bottom of the pit and spread evenly. Pipe the hazelnut cream into the pies to the edge and smooth the surface with a palette knife. Place in the fridge to firm up a little while you prepare the chocolate coating.

For a crunchy chocolate coating:

Melt the cocoa butter and pour it over the chocolate. Wait one minute and blend smooth with a stick blender. Strain, add the hazelnuts and stir with a spatula. Cool (or reheat) to about 43-45 °C before using.

Remove the frozen vanilla cakes from the moulds. Stick a toothpick into the centre of the cakes and briefly dip them completely in the chocolate. Allow the excess chocolate to run off and place the cakes in the centre of the pits. Decorate the edges of the cakes with chopped hazelnuts as desired. Place the pies in the fridge to allow the vanilla cakes to thaw slowly.

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut spread with cocoa, 200 g

8,90 €

Vanilla paste, 70 g

9,90 €

Out of stock

Ingredients:

For hazelnut shortcrust pastry:

120 g butter
80 g powdered sugar
pinch of salt
50 g eggs (1 M egg)
160 g plain flour
50 g ground hazelnuts

To coat the dough:

20 g egg yolks (1 M egg yolk)
6 g sweet cream

For the filler:

100 g hazelnut praline

For vanilla cream cakes:

135 g mascarpone cheese
3 scoops of BAM vanilla paste
40 g powdered sugar
35 g of milk
1 gelatine leaflet
200 g sweet whipping cream

For the hazelnut cream:

100 g mascarpone cheese
65 g BAM hazelnut spread with cocoa
20 g powdered sugar
20 g of milk
1⁄2 gelatine leaf
150 g sweet whipping cream

FOR A CRUNCHY CHOCOLATE COATING:

90 g BAM milk chocolate
90 g BAM cocoa butter
35 g crushed roasted hazelnuts

Instructions:

For a crumbly dough:

For vanilla cream cakes:

	Whip the sweet cream to soft peaks. Soak the gelatine in cold water for 5 minutes. Blend the mascarpone cheese smoothly with the vanilla paste and icing sugar. Heat the milk and dissolve the strained gelatine in it. Pour it over the mascarpone cheese and stir well to combine the ingredients. Using a spatula, stir in the whipped cream in two stages.
	Stuff the cream into a piping bag and pipe into the moulds. Smooth the surface and place in the freezer for at least 4 hours.

For baking crumbly dough:

For the hazelnut cream:

For pit assembly:

For a crunchy chocolate coating:

	Melt the cocoa butter and pour it over the chocolate. Wait one minute and blend smooth with a stick blender. Strain, add the hazelnuts and stir with a spatula. Cool (or reheat) to about 43-45 °C before using.
	Remove the frozen vanilla cakes from the moulds. Stick a toothpick into the centre of the cakes and briefly dip them completely in the chocolate. Allow the excess chocolate to run off and place the cakes in the centre of the pits. Decorate the edges of the cakes with chopped hazelnuts as desired. Place the pies in the fridge to allow the vanilla cakes to thaw slowly.