Puff pastry cakes with hazelnuts

60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Traces of peanuts
Traces of peanuts
Ingredients for 5 portions
Ingredients for portions/units
Puff pastry 0.2 kg
Patissiere cream thickened with corn flour 0.15 l
Hazelnut praline 0.018 kg
Frutgel (cold gelatine) 0.005 kg
Hazelnuts 0.005 kg
English chocolate cream 0.06 l
See Recipe
Plain flour 0.04 kg
Strong flour 0.04 kg
Water 0.04 l
Table salt 1.28 g
Margarine puff pastry 0.08 kg
See Recipe
Sterilised milk 0.15 l
Eggs 0.75 ud
Sugar 0.023 kg
Creamed corn 0.014 kg
Cinnamon stick 0.03 ud
See Recipe
Sterilised milk 0.06 l
Sugar 0.012 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Dark chocolate coating 0.005 kg
Elaboration

The following dishes are necessary for this recipe:

METHOD

  • Prepare the patisserie cream with hazelnut praline dissolved in milk.
  • Roast and chop the hazelnuts.
  • Cut the puff pastry into pieces of the desired size.
  • Prick the puff pastry and brush with beaten egg in order to give it a shiny finish.
  • Bake at 220 ºC until fully baked.
  • Remove from the oven and leave to cool.
  • Open the puff pastries horizontally and fill with hazelnut cream.
  • Shine and cover with frutgel.
  • Sprinkle over roasted and chopped hazelnut.
  • Serve with English chocolate cream.
Nutritional information (1 portion)
Energy
292.71
kcal
Carbohydrates
27.55
g
Proteins
4.76
g
Lipids
18.07
g
Fiber 0.95 g
Saturates 4.96 g
Monounsaturated fatty acids 5.7 g
Polyunsaturated fatty acids 6.52 g
Cholesterol 74.89 mg
Calcium 67.72 mg
Iron 0.78 mg
Zinc 0.56 mg
Vitamin A 39.48 ug
Vitamin C 0.76 g
Folic acid 14.43 ug
Salt (Sodium) 287.51 mg
Sugars 11.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.