Truffle Torte, Hazelnut, Chamomile and Raspberry
Recipe courtesy of Yascha Becker, Pastry Chef, Hilton Sandestin Beach Golf Resort & Spa, Miramar Beach, Fla.
Ingredients
- For the truffle torte:
- melted chocolate - 1 lb. 12 ozs.
- unsalted butter - 1 lb.
- eggs - 10 ozs.
- egg yolks - 10 ozs.
- granulated sugar - 4 ozs.
- orange extract - .5 oz.
- orange zest - from one orange
- For chocolate ganache:
- semi-sweet chocolate - 1 lb.
- heavy cream - 12 ozs.
- half and half - 3 ozs.
- For the hazelnut sable:
- cake flour - 8 ozs.
- toasted hazelnuts - 10 ozs.
- baking powder - 1/2 tsp.
- powdered sugar - 7 ozs.
- egg yolk - 1 oz.
- butter - 9 ozs.
- For cocoa streusel:
- butter - 8 ozs.
- granulated sugar - 7 ozs.
- all-purpose flour - 12 ozs.
- extra dark cocoa powder - 3.5 ozs.
- smoked salt - 1/4 tsp.
- For chamomile agar with raspberry:
- raspberries - 2 ea.
- chamomile tea - 1 ea.
- water - 10 ozs.
- honey - 3 ozs.
- agar - 1/2 tsp.
- For brown butter ice cream:
- water - 5 ozs.
- milk - 3.5 ozs.
- egg yolks - 4 ozs.
- granulated sugar - 2 ozs.
- brown butter - 7 ozs.
- butter - 6 ozs.
- Procrema - 5 ozs.
- water - 26 ozs.
- granulated sugar - 2 ozs.
- sea salt - 1/2 tsp.
- To assemble:
Instructions
Procedure for the truffle torte:
- Whip together the eggs, yolks and sugar till good ribbon. 10 minutes.
- Combine the chocolate and butter and fold into the above.
- Pour into prepared half pan and bake at 300° F for 20 minutes.
- Cool, cut in half and layer together with raspberry jam or marmalade.
- Glaze with chocolate ganache and cut into 1” x 2.5” rectangles.
Procedure for chocolate ganache:
- Heat together the creams and once at a boil, pour over the chocolate and stir till smooth.
Procedure for hazelnut sable:
- Grind together the nuts and flour until fine.
- Paddle all the dry with cold butter chunks until unified.
- Add the yolks until just combined. Knead dough on surface, pat flat and refrigerate for at least 2 hours.
- Roll between plastic sheets and cut 1”x 3” rectangles.
Procedure for cocoa streusel:
- Mix all together until crumble appears.
- Work by hand if needed. Freeze crumble and bake at 350° F for 10 minutes to complete.
Procedure for chamomile agar with raspberry:
- Freeze the raspberries. Once frozen, smash gently to disassemble raspberry segments. Keep frozen until needed.
- Steep tea in warm honey and water.
- Add agar and emulsion blend till combined.
- Bring to a boil and strain into a flat mold.
- Sprinkle with raspberry segments and chill.
- Cut into equally sized rectangles as above.
Procedure for brown butter ice cream:
- Make an anglaise with the water, milk, egg yolks and granulated sugar. Chill and set aside.
- Heat the water, sugar and salt together.
- Chunk in the butter and blend till smooth.
- Blend in the Procrema.
- Combine this mixture with the anglaise above.
- Chill overnight. Process in an ice cream maker.
- For this dessert, we piped the ice cream into ¾” PVC, lined with acetate, then froze. Once unmolded, rolled in toasted ground hazelnuts.
To assemble:
- Place a rectangle of the chamomile agar on the plate slightly off-center.
- Add some raspberry puree to the plate.
- Next to it place a rectangle of hazelnut sable.
- Stack on top of the cookie a rectangle of truffle torte and on top of that a cylinder of butter ice cream.
- Sprinkle some of the cocoa streusel to complete.
