13 ounces Granulated sugar
6 ounces Hazelnut flour
4 ounces Cake flour
10 ounces Egg whites
10 ounces Butter, melted
1 teaspoon Vanilla extract
10 ounces Chocolate Ganache
2 1/2 ounces Hazelnut paste, room temperature
9 1/2 ounces Hazelnut Crunch
Yield: 60 Cakelets
1. In mixer bowl with whip attachment combine sugar, hazelnut flour and cake flour.
2. Add the egg whites and mix for 5 minutes on medium speed.
3. With the mixer running on low speed, gradually add the melted butter and the vanilla extract.
4. Pipe the batter into silicone molds or in buttered and floured petit fours molds.
5. Bake at 375°F (190°C) until cakes bounce back when lightly pressed, approximately 13 minutes. Let cool.
6. Combine the ganache with the hazelnut paste. Pipe a small rosette of hazelnut ganache on each petit four.
7. Prepare the Hazelnut Crunch and sprinkle the rosettes with the hazelnut crunch.
8. Yield: 60 Petit Fours
Yield: 60 Cakelets
6 ounces Hazelnut flour
4 ounces Cake flour
10 ounces Egg whites
10 ounces Butter, melted
1 teaspoon Vanilla extract
10 ounces Chocolate Ganache
2 1/2 ounces Hazelnut paste, room temperature
9 1/2 ounces Hazelnut Crunch
Yield: 60 Cakelets
1. In mixer bowl with whip attachment combine sugar, hazelnut flour and cake flour.
2. Add the egg whites and mix for 5 minutes on medium speed.
3. With the mixer running on low speed, gradually add the melted butter and the vanilla extract.
4. Pipe the batter into silicone molds or in buttered and floured petit fours molds.
5. Bake at 375°F (190°C) until cakes bounce back when lightly pressed, approximately 13 minutes. Let cool.
6. Combine the ganache with the hazelnut paste. Pipe a small rosette of hazelnut ganache on each petit four.
7. Prepare the Hazelnut Crunch and sprinkle the rosettes with the hazelnut crunch.
8. Yield: 60 Petit Fours
Yield: 60 Cakelets
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