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http://www.lifestylefood.com.au/recipes/10767/symphonie

LifeStyleFOOD.com.au

Symphonie

Makes 2 cakes

Ingredients

  • Meringue:

  • 125g egg white

  • 170g caster sugar

  • 100g icing sugar

  • 50g hazelnuts

  • 50g ground almond

  • Coffee cream:

  • 125g egg white

  • 200g caster sugar

  • 250grunsalted butter

  • 65g double cream

  • 10g instant coffee

  • 250g roasted hazelnut

  • Chocolate mousse:

  • 125g eggs yolks

  • 65g caster sugar

  • 65g double cream

  • 270g dark chocolate

  • 325g double cream

  • Chocolate glaze:

  • 75g dark chocolate

  • 75g pate a glacer

  • 15g of cocoa butter

  • 70g milk

  • 35g sugar syrup

Method

  • Meringue:

  • 1.

    The day before make the meringue; sieve the icing sugar and ground almond

  • 2.

    Roast the hazelnuts in the oven and chop them roughly

  • 3.

    In a saucepan melt sugar and water till 120 C

  • 4.

    Whisk the white to a peak and slowly pour the hot sugar syrup into it and keep mixing till cool.

  • 5.

    With a large spoon, gently add the icing sugar, almonds and hazelnuts.

  • 6.

    Put mixture in a piping bag and pipe a disc slightly smaller than the chef ring you’re using.

  • 7.

    Cook at 100 C for 2/3 hours till very crunchy.

  • Coffee cream:

  • 1.

    Heat the sugar with 100ml of water to 120 C .

  • 2.

    Whisk the white on full speed in the chef to a peak and pour the hot syrup over .Whisk till cool.

  • 3.

    In a saucepan heat the cream and dissolve the coffee into it

  • 4.

    Pour the cream over the butter in a large bowl and mix well till you get a nice creamy texture.

  • 5.

    Add the hazelnuts and gently fold over the cooked meringue.

  • Chocolate mousse:

  • 1.

    Boil the water and sugar

  • 2.

    In the mixing bowl of your chef, whisk the yolks on full speed

  • 3.

    Pour the hot sugar syrup over the yolks and keep mixing till the mixture is white and fluffy (this is a pate a bombe)

  • 4.

    Whisk the cream to a peak (using an electric hand whisk at medium speed)

  • 5.

    Melt the chocolate over a bain marie or in the microwave.

  • 6.

    Gently heat up the cream and add it to the chocolate.

  • 7.

    Whisk the "pate a bombe" by hand and gently fold in the cream.

  • 8.

    Building the cake

  • 9.

    Place the meringue in a steel ring.

  • 10.

    Pipe a layer of coffee cream half way up using a piping bag

  • 11.

    Then pipe to the top to with the chocolate mousse.

  • 12.

    Place in a fridge or freezer to set.

  • Chocolate glaze :

  • 1.

    Melt the chocolate, pate a glacer and cocoa butter.

  • 2.

    Heat up the milk and sugar syrup and add it gently to the chocolate.

  • To glaze :

  • 1.

    Take the ring off using a blow torch.

  • 2.

    Place the cake on a wire rack.

  • 3.

    Pour the glaze all over the cake and level it off with a palette knife.

  • 4.

    Put it back in fridge to set.

  • 5.

    Gently place it on a serving dish or stand and decorate with gold leaves and chocolate bits.

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