Caramel Ginger Hazelnut


Working Method

Brown Sugar Ginger Cake
  • Mix all the ingredients with a paddle for 2-3 minutes until homogenous batter.
  • Spread the cake batter 0.5cm thick on the baking tray with parchment paper.
  • Bake at 180°C for 15-17 minutes depends on size.

Hazelnut Whipped Ganache
  • Warm the milk up to 60°C, add hazelnut paste and mix well; followed by Belcolade Selection Blanc Cacao Trace and gelatine mass, mix well using hand blender.
  • Add cold whipping cream and mix well using hand blender.
  • Keep in the chiller overnight.
  • Whip the hazelnut whipped ganache until stiff peak and ready to use.

Feuilletine Base
  • Melt Belcolade Selection Blanc Cacao Trace and cocoa butter; then mix well all the ingredients.

Caramel Mousse
  • Heat whipping cream (1) up to 70°C, pour onto Belcolade Selection Amber Cacao Trace, mix well using hand blender.
  • Cool the mixture down to 30°c.
  • Whip the whipping cream (2) to soft peak.
  • Fold the whipping cream into mixture, followed by melted gelatine mass.

White Chocolate Spray
  • Melt both ingredients, mix well using hand blender.

Cookies Base
  • Cut butter into small cube, mix all the ingredients with paddle until a homogenous dough.
  • Place it on the dough sheeter, flatten the dough to 3mm thick, cut 7cm x 16cm.
  • Bake at 180°C for 15-18 minutes. 

  • For the cake insert, spread a thin layer of feuilletine base on a piece of brown sugar ginger cake, followed by hazelnut whipped ganache; top with another piece of brown sugar ginger cake, then keep in the freezer.
  • Prepare a ring mould with cling film wrapped at one side; fill half of the caramel mousse into the ring mould, place the frozen cake insert in the center; then cover it with caramel mousse. Keep in the blast freezer.
  • Cut the mousse cake in half, prepare spray gun with white chocolate spray, spray it on the frozen mousse. Decoration as desired.  

About this recipe

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