HAZELNUT CHOCOLATE GOLD WRAPPER RECIPES

Steps:

• (Note: we've made a detailed guide on making Dark Chocolate Cremeux . Check it out for more tips and insights.) Mix the sugar and eggs until combined. Stirring with a spoon or spatula should be fine. We don’t want to whip any air into the mixture Heat milk and cream together in a saucepan on medium heat until it’s roughly around 70°C (it should be hot, but not simmering). Temper eggs and sugar by pouring in a third of the heated milk mixture while stirring. This will gently bring the eggs closer to the desired temperature without shocking it. Pour the tempered egg mixture into the milk and cream and continue heating on a low heat until it reaches 82-84°C (or until it has thickened slightly) to make a creme anglaise. While heating, use a spatula to scrape every part of the saucepan (don’t forget the corners) to avoid overcooking any part of the mixture. Once it’s reached the desired temperature and consistency, take it off the heat immediately. Pour the creme anglaise through a fine-mesh sieve over the chocolate, allow 30 seconds for the creme-anglaise to melt the chocolate and then emulsify it with a hand blender, being careful not to incorporate air. (optional) Cool the cremeux in an ice bath to room temperature so that it sets faster.  Touch plastic wrap to the entire exposed surface and store it in the fridge until set completely (4-6 hours or ideally overnight). It is ready once it is able to hold its shape but it should still be soft. Preheat the oven to 180°C. Sift the almond meal, hazelnut meal and icing sugar together. Beat the egg whites on medium speed in a stand mixer with the whisk attachment. When the egg whites are mostly foamy and white, gradually add the sugar. Continue beating to form a meringue until it is able to hold a stiff peak. Be careful not to over whip! Fold the meringue into the sifted mixture until evenly combined, being careful not to deflate the mixture. Spread the mixture with an offset spatula onto a lined baking sheet into a layer about 1.5 cm thick. Try to make sure the surface is even and the sides are clean so that it bakes evenly and to avoid burning. (optional) Lightly sprinkle chopped hazelnuts over the dacquoise. Bake for 30 minutes or until the middle is golden brown. It may require a slightly longer or shorter time depending on your oven. The time also varies depending on how much you make and how thick the mixture is spread to. Once golden, allow to cool completely at room temperature. The mixture may deflate a little, but that’s okay! Once the dacquoise has cooled and the cremeux has set, cut 3cm circles out the dacquoise with a ring cutter. Transfer the cremeux to a piping bag fitted with a 1cm round tip. Pipe small kisses onto the dacquoise. The technique is to hold the tip about half a centimeter away from the dacquoise, squeeze the cremeux so that it spreads to the edge of the dacquoise while rising slowly, then pull the piping bag directly up without squeezing. (Optional) Combine the feuilletine and gold lustre powder until evenly coated and sprinkle onto the one bites from a height. Serve immediately or store in the fridge until ready to serve.

Steps:

• Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
• Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
• For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
• Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
• Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
• For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
• To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.