Chocolate Hazelnut Tenderness

這Chocolate Hazelnut Tenderness是 Tenderness 的變化版，如大家沒買到檸檬茸也可試做這個，雖然會比較漏，但冬天吃是一流的，愛朱古力和榛子的朋友一定喜歡。或者大家可以用自己的創意，研製一款新食譜。但記著要給我試味呀！

 

Chocolate Hazelnut Tenderness

Ingredients:

For the Tenderness Mixture

Almond Powder                      95 g

Icing Sugar                              55 g

Egg                                          95 g

Melted Butter                         50 g

Flour                                       15 g

Feuilletine                                18 g

Dark Chocolate                      20 g

Method:

Beat Almond and icing sugar together

Add egg gradually and whip for 3 mins

At slow speed add sieved flour and melted butter

Add feuilletine and melted chocolate

Fill in the mould up to 2/3

Cover with a greaseproof paper or silpat and place on a grid

Bake at 170℃ until golden, about 20 mins.

Cool for 5 mins before turning out

For the Cointreau Syrup

Syrup                                       50 g

Cointreau                                As needed

Add the cointreau to the cold syrup and soak the cake while still warm

For the Chocolate Hazelnut Filling

Cream                                  25 g

Dark Chocolate                   20 g

Hazelnut Paste (100%)         10 g

Boil the cream and pour onto the chocolate then add the hazelnut paste