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Loved this chocolate, hazelnut and caramel brûlée cake which we enjoyed for the first time 😋

Thank you so much for your wonderful recipes
By @malmsburykitchen

Eating is a necessity but Cooking is an Art.

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Did you have a lot of recipes stockpiled before you began? Or do you continuously come up with new?

We always trying to create new recipes

Ingredients

PRALINE PASTE:

  • ¾ cup caster (superfine) sugar
  • ¾ cup hazelnuts, blanched and toasted
  • ½ tsp veg oil
  • BROWNIE BASE:
  • 45g unsalted butter
  • 70g dark chocolate
  • 75g caster (superfine) sugar
  • 55g egg (approx. 1)
  • 2g vanilla
  • 45g plain flour
  • pinch salt

PRALINE CRUNCH:

  • 60g milk chocolate
  • 60g dark chocolate
  • 2 tbsp praline paste
  • ¼ tsp salt
  • 1 cup feuilletine

CARAMEL MOUSSE:

  • 75g caster (superfine) sugar
  • 36g cream
  • 6g glucose
  • 4g honey
  • drop vanilla
  • 45g egg yolk
  • 5g gelatin sheet (2.5 sheets gold strength)
  • 225g semi whipped cream
  • CARAMEL CREME BRULEE:
  • 125g cream
  • ½ vanilla bean
  • 22g caster sugar
  • 30g egg yolk
  • 1.5g gelatin sheet (3/4 of one gold strength sheet)

HAZELNUT CRUNCH:

  • 50g milk chocolate
  • 50g dark chocolate
  • ½ cup blanched and roasted hazelnuts, finely chopped

PRALINE CHOCOLATE MOUSSE:

  • 100g milk chocolate
  • 150 praline paste from earlier
  • 3.5g gelatine sheet (1¾ gold strength leaves)
  • 75g milk
  • 335g semi whipped cream

CHOCOLATE GLAZE:

  • 125g cream
  • 2 tbsp liquide glucose/corn syrup
  • 100g dark chocolate, finely chopped
  • 1 tsp vegetable oil

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