Festive New Year hazelnut cake with pralines.
Portion: Family
Components
For crepes
- 600 ml of milk
- 4 eggs at room temperature
- 250 gr. flour for all uses, sifted
- 2 tbsp. unsalted butter, melted
- 1 tbsp. sugar
- 1 sachet of vanilla
- 1 pinch of salt
For the hazelnut praline mousse
- 150 gr. hazelnut praline
- 50 gr. chocolate couverture, finely chopped
- 300 gr. cream 35% fat, whipped into whipped cream
For stuffing
- 4 ripe bananas, cut into pieces
- Hazelnut praline
- Roasted hazelnuts, finely chopped
Execution method
For crepes
- In a bowl, whisk together the milk, eggs, melted butter, sugar, vanilla and salt.
- Slowly add the flour and beat with a whisk until the mixture is homogeneous.
- Cover the bowl with cling film and leave it in the fridge to rest for at least 2 hours.
- In a non-stick pan, lightly grease the bottom and pour a full spoonful of the mixture.
- Once it is ready, it will start to come off the pan and we turn it on the other side to cook it.
- Repeat the process until our mixture is finished.
For the hazelnut praline mousse
- In a stainless steel bowl, which we have placed on top of a pot with a little water simmering on low heat (ben marie), add the chopped couverture, the hazelnut praline and mix with a plastic spatula until smooth.
- Set aside to cool slightly and incorporate the whipped cream into the praline chocolate mixture, stirring gently.
- Cover the mixture with a transparent film and place it in the refrigerator for about 4 hours to cool completely.
For assembly
- We set our cake by putting a crepe on the bottom of our tray. Spread hazelnut praline on top, and sprinkle with banana pieces.
- Cover with another crepe, spread with the mousse and sprinkle with hazelnuts.
- We repeat the process until our crepes are finished.
- Finish by covering the side walls of the cake with the remaining mousse.
- Put the cake in the fridge to freeze for at least 2 hours and enjoy!
Tip:
The recipe can be made in double dose!