Hazelnut, Honeycomb Crunch, Earl Grey Panna Cotta and White Chocolate Entremets

Hazelnut Dacquoise, Chocolate Honeycomb Crunch (made with the beautiful Mother Earth runny honey) , Earl Grey Panna Cotta and White Chocolate Mousse Entremets with Caramel Marscapone

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This cake takes a fair bit of time to make as it has to set over-night, however the end result is reallyyyy good and the components themselves aren't too tricky to make! The honeycomb crunch layer is made with the beautiful Mother Earth Runny honey which is a new honey on the shelves at your supermarket, and I must say is devinneee and have used like the whole bottle within about 4 days! If you can't be bothered making the whole cake, just the fudgy chocolate and honeycomb crunch layer is really yum on it's on! so I'd just make that, chill it, then cut it into squares and enjoy :) 

Hazenlut Dacquoise

70 g ground hazelnuts

100 g icing sugar

3 egg whites, room temperature

35 g castor sugar

 

Preheat oven to 160c bake and grease and line an 8 inch square cake/slice tin. Sift hazelnut flour and powdered sugar together, set aside.

Whisk egg whites and sugar to firm peaks. Fold in dry ingredients. Pour into the baking pan and

Bake for 35 minutes or until golden ontop and a skewer comes out clean. Set aside to cool.

 

Chocolate Honeycomb crunch layer

For the honeycomb

200g caster sugar

50ml Mother Earth runny honey 

50ml water

1 tbsp glucose syrup

1 tsp bicarbonate of soda

 

For the honeycomb, grease and line a baking tray with greaseproof paper. Place the sugar, honey, water and glucose into a pan and boil until temperature reaches 160C (use a sugar thermometer to check this) – it should be a light caramel colour. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.

 

160g milk choc

70g dark choc

¼ cup cream

55g butter

2 cups crushed honeycomb

 

Melt the chocolate, cream and butter together in a heat proof bowl over a pan of simmering water, until melted and smooth. Let cool for a couple minutes then fold in the crushed honeycomb. Spread over the hazelnut daquoise layer and leave to cool fully in the fridge.

 

Earl Grey Panna Cotta and White Chocolate Mousse layers

3 egg yolks

350 g cream, whipped to soft peaks

20 g sugar

120 g white chocolate, melted

10 g gelatin sheets, bloomed in cool water

200 ml full cream milk

3 earl grey teabags

 

Combine teabags & milk in a saucepan, bring the milk to boil then keep it simmering for 4 minutes, then remove from the heat and remove the teabags.

Add in the bloomed gelatin & stir until dissolved.

Slowly pour in the melted white chocolate & stir until fully combined. Set aside.

In a mixing bowl, use electric beaters to egg yolks with sugar in a heatproof bowl over simmering water, until pale & fluffy. Pour in the chocolate milk mixture & stir until smooth. Let cool at room temp for about 10 minutes or until it is no longer warm.

Stir in the whipped cream until no big lumps of cream remain. Pour over the honeycomb crunch layer and leave in the fridge to set overnight.

 

Caramel Mascarpone

¾ cup marscapone

½ cup caramel

 

Once the filling has set completely overnight, carefully remove from the tin. Using a sharp knife, dip it into a jug of boiling water for about 15 seconds. Remove from the water, dry with a tea towel and then cut the cake into 8 slices (rectangular). Set aside in the fridge while you make the caramel mascarpone. IN a bowl, whisk together the caramel and mascarpone until smooth. Transfer to a piping bag with a plain circle tip nozzle and evenly pipe in dollops on top of the 8 slices. Leave to chill in the fridge whilst you make the toppings.

 

White chocolate top

100g white chocolate, melted

 

Place the melted white chocolate into a snap-lock bag and cut a very small tip off one of the corners. Line a baking tray with baking paper. Drizzle ALL the chocolate over the baking paper in a swirly pattern, making sure there are no big spaces with no chocolate. Leave to fully set. Once set, use a hot knife to cut the chocolate into rectangles, the size of the cake slices. Place a chocolate rectangle carefully on top of each cake slice and decorate with toppings of your choice. 

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