
Truffle Torte With Hazelnut, Chamomile and Raspberry
Recipe courtesy of Yascha Becker, Pastry Chef, Hilton Sandestin Beach Golf Resort & Spa (Miramar Beach, Fla.)
Ingredients
- Ingredients for the Truffle Torte
- melted chocolate - 1 lb., 12 oz.
- unsalted butter - 1 lb., melted
- eggs - 10 oz.
- egg yolks - 10 oz.
- granulated sugar - 4 oz.
- orange extract - .5 oz.
- zest of one orange - 1 ea.
- Ingredients for the Chocolate Ganache
- semi-sweet chocolate - 1 lb.
- heavy cream - 12 oz.
- half and half - 3 oz.
- Ingredients for the Hazelnut Sable
- cake flour - 8 oz.
- toasted hazelnuts - 10 oz.
- baking powder - 1/2 tsp.
- powdered sugar - 7 oz.
- egg yolk - 1 oz.
- butter - 9 oz.
- Ingredients for the Cocoa Streusel
- butter - 8 oz.
- granulated sugar - 7 oz.
- all-purpose flour - 12 oz.
- extra dark cocoa powder - 3.5 oz.
- smoked salt - 1/4 tsp.
- Ingredients for the Chamomile Agar With Raspberry
- raspberries - 2 ea.
- chamomile tea - 1 ea.
- water - 10 oz.
- honey - 3 oz.
- agar - 1/2 tsp.
- Ingredients for the Brown Butter Ice Cream
- water - 5 oz.
- milk - 3.5 oz.
- egg yolks - 4 oz.
- granulated sugar - 2 oz.
- Make an anglaise with the above, chill and set aside.
- brown butter - 7 oz.
- butter - 6 oz.
- Procrema - 5 oz.
- water - 26 oz.
- granulated sugar - 2 oz.
- sea salt - 1/2 tsp.
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 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 the Chocolate Ganache
- Heat together the creams.
- Once at a boil, pour over the chocolate, and stir till smooth.
Procedure for the 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 the 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 the 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 the Brown Butter Ice Cream
- 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.
(Chef’s note: For this dessert, we piped the ice cream into ¾-inch PVC, lined with acetate, then froze. Once unmolded, rolled in toasted ground hazelnuts.)
Assembly
- 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.