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Excellence Roasted Hazelnut Japonais

A classic Patisserie based on a crisp hazelnut meringue with a chocolate twist. Layers of rich hazelnut chocolate crème and Japonais biscuit, rolled in more chocolate and crushed biscuits. Simply perfect as a delectable treat.

8-10

30-45 minutes

Lindt Excellence Roasted Hazelnut

Ambitious

Ingredients

For the Japonais

  • 65g Egg white (around 3 small eggs)
  • 25g Raw caster sugar
  • 65g Hazelnut meal
  • 65g Raw caster sugar

For the crème:

200ml Milk

30g Hazelnut butter*

1tsp Vanilla bean paste

Pinch Salt

10g Custard powder

100g Lindt Excellence Roasted Hazelnut

125g Butter

50g Pure icing sugar, sifted 

 

*Nut butters can be found in health food section of supermarkets or nut shops.

Instead of making individual cakes, these can also be made as a large cake.

Directions

  • 1

    For the Japonais

    • Whisk together the egg whites and the first amount of sugar until firm peaks form.

  • 2

    Mix together

    • The hazelnut meal and second amount of sugar.

      Gently fold into the egg white and using a template spread 5 cm Ø rounds onto a baking paper.

      Bake at 160°C for about 10 minutes until golden.

      You will need 3 rounds per serve but use up the mix.

      Once all cooked, place into the warm oven (100°C for about 30 minutes or until all disk are crisp like meringue.)

  • 3

    For the crème

    • Combine the milk, hazelnut butter, vanilla and salt in a saucepan. 

      Make a slurry with the custard powder and little of the milk mix and set aside.

      Bring the milk mixture to the boil while stirring constantly.

      Once boiling remove from the heat and whisk in the custard powder.

      Return to the heat and on low heat, cook until thickened.

      Mix in the chocolate and stir until melted.

      Place cooked custard into a bowl, cover directly with cling film and place in the fridge to cool.

  • 4

    Finish the crème

    • By placing the soft butter and the sifted icing sugar in the bowl of a stand up mixer with a whisk attachment and whip until light and fluffy, scraping down the sides occasionally.

      Fold in the cooled chocolate custard.

  • 5

    Finish the Japonais

    • Build the Japonais by stacking two biscuits with a generous amount of filling and topping it with a plain biscuit. Place in the fridge to chill. Set aside any leftover Japonais discs.

      Mask the outside of the Japonais with an even layer of the crème and allow to set slightly in the fridge.

      Mix the grated chocolate with some finely crushed leftover Japonais and roll the small cakes to coat with an even layer.

      Top with a dollop of ganache for a chocolatey finish.

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