Everyone can recall the taste of Ferrero Rocher – An incredible chocolate and hazelnut confectionery. Let’s turn this treat into a fabulous plated dessert: A melt in your mouth hazelnut ganache montée coated with milk chocolate and toasted hazelnut crumbs, wrapped into a buttery pastry ring and garnished with comme un petit jardin – fruit bouquet with dots of lemon curd, candied orange, edible flowers, micro mint, blueberries and raspberries.. OMG!
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
“There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it”.
Facebook
Twiter
Instagram
Pinterest
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath
DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Knife Set Block / Gladiator Series
DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″
DALSTRONG Santoku Knife – Omega Series – 7”
All Clad 600 Wats immersion blender
Pastry bowls
John Boos cutting board
Silicone Velesco Mat
Pastry bowls
Le Creuset 12-inch pan
Baking sheet
Pro Portable Electronic Balance
Hamilton beach mixer
Cuisinart Food Processor
Wire cooling rack
Vollrath whisk
DeBuyer Valrhona Perforated Tart Ring – 4.25 inch Diameter, Set of 6 units
Ferrero Fantasia Recipe
Serves 6.
Sweet Dough / Pâte Sucrée
125g butter, room temp
A pinch of salt
80g powdered sugar
30g almond meal
1 ea. (50g) egg
2g vanilla
210g all-p flour.
Pastry rings used in this video: Valrhona Perforated Tart Ring – 4.25 inch Diameter, Set of 6 units
In a food processor, cream butter and salt – add sugar and almond meal; blend to smooth. Add the egg and vanilla and blend well. Add flour and process until combined. Wrap up the pastry and chill a couple of hours or until firm.
Work the chilled pastry over a floured work surface until it turns supple but still cool. Cut out strip of dough slighlty higher than the pastry ring and its diameter (1”x14” / 2.5×35.5cm). Chill pastry for about 30 min. Carefully, apply each pastry strip against the sides of each greased ring. Trim off any excess from the bottom of the ring first and chill for 30 min. Trim off excess pastry from the top and freeze before baking. Save leftover pastry for later use – it can be stored in the freezer for weeks.
Bake pastry rings at 350ºF (180ºC) for 12 minutes. Then carefully, flip pastry and put back in the oven for 6 min more. Total baking time ≈18 min. Cool.
Take extra care regarding the baked pastry rings, these are fragile!..
Praliné (Hazelnut Spread)
10 ounces (300g) whole hazelnuts
8 ounces (200g) sugar.
Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool.
In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste. Set aside.
More @www.brunoskitchen.net