How to make a praline feuillentine cake base recipe.
Yield: 112 x 16″ cake base
Materials
1/4cupegg whites
1/4cupflour
1/4cupicing sugar
1/4cupbuttermelted
35gwater
100gsugargranulated
100ghazelnutsroasted
pinch salt
210gmilk chocolate
Instructions
In a medium sized bowl, mix together icing sugar and flour until well combined.
Add egg whites, and mix together until it's completely mixed through.
Add melted butter to the bowl and mix together again until it's fully combined.
Line a baking sheet with parchment paper.
Place the mixture into the baking pan. Using a brush, spread the mixture out as thin as possible. This creates the crispy texture. If it's too thick it won't crisp up in the oven. It will be more squishy than crispy.
Bake for 10-15 minutes at 325 degrees F. It should golden brown when it's finished.
Let the feuillentine cool fully. Then break up into pieces. Set aside.
Roasted ~100 g of hazelnuts at 360 °F for 15 minutes. Let the nuts cool to room temperature. Remove the skins by rubbing the cooled down nuts in your hands until most of the skins have come off. Remove as much of the skins as possible off of the hazelnuts.
In a medium saucepan, combine water and sugar over low – medium heat. Stir until sugar dissolves and begins boiling. Stop stirring the saucepan and let it boil on its own. Turn down the heat and let it boil on low (1-2).
The sugar will go through transformations as it becomes caramel. The sugar will begin to form crystals and be completely dry in the saucepan.
The sugar crystals will begin to melt and become a golden brown color. When it's turning a bit darker of a color, it's time to take it off the heat. You don't want to burn the caramel sauce.
Get a baking pan ready with a silicone baking mat lining it. Once your caramel sauce is finished, remove it from heat. Mix the sauce to make the crystals melt all the way through if there's any left in the pot. Pour the hazelnuts and salt into your caramel sauce and mix until they are fully covered.
Pour the hazelnut and caramel sauce onto the silicone baking mat. Let it cool to room temperature, it will solidify.
Break the caramel into smaller pieces. Place them into a food processor. It will be LOUD. Prepare yourself! It's best to do this step with ear protection. Blend on low, then on high. Scrape the sides down and blend until it becomes a paste (a couple of minutes). Set praline paste aside.
Melt 210 g of milk chocolate in the microwave. Using 30 second intervals, mix thoroughly until it's fully melted.
Add praline paste to the chocolate and mix together.
Add 1 cup of the feuillentine pieces to the chocolate-praline paste and mix together.
Press your praline feuillentine into your cake base and let it set in the freezer for a couple of hours prior to using.
Champagne buttercream frosting can be made using a sweet sparkling wine infused into a vanilla buttercream frosting. You could even use a strawberry sparkling wine for a little extra fruity flavor.
Champagne buttercream frosting is perfect for a wedding shower, NYE party, or birthday party celebration.
Banana buttercream icing is made with banana extract to buttercream frosting. You can add a little yellow liquid food coloring as well for a pop of color.
Banana buttercream icing can be piped onto banana cake or vanilla cake.
Cinnamon buttercream is made by creaming together shortening, butter, and powdered sugar.
Heavy cream is used to thin out the icing.
Vanilla extract and cinnamon are added to the frosting at the end, so you can taste test and make sure the flavor is just right before icing your cake.
Mocha Icing
Mocha icing has a coffee-chocolate flavor to it. It’s rich and decadent.
Mocha buttercream icing is made by adding freshly brewed coffee or espresso, and cocoa powder to a vanilla buttercream icing.
Mocha icing can be piped on top of chocolate or vanilla cake.
