Hazelnut chocolate sponge cake pain perdu
A super-rich sponge cake, baked in the style of pain perdu.
Makes 1000g.
Allergens and dietary requirements
- Nuts
- Egg
- Cow's milk
- Lactose
- Gluten
- Soy
- Vegetarian
Ingredients
240
g
sugar300
g
egg white30
g
cocoa140
g
hazelnuts, ground, roasted100
g
flour30
g
power 80 chocolate, melted90
g
egg yolk150
g
praline350
g
milkas needed
clarified butterPreparation method
Combine the sugar, egg whites, cocoa powder, ground hazelnuts, flour, and Power 80 chocolate in a blender. Blend until smooth.
Pass the mixture through a fine sieve into a siphon. Charge with two cartridges and shake well.
Pipe the mixture into a cardboard coffee cup, filling it about one-third full.
Microwave on full power for 40–50 seconds, until the sponge is set but still soft. Avoid overcooking
Prepare the custard mixture by whisking all ingredients together. Store in the refrigerator until needed.
Melt some clarified butter in a frying pan.
Briefly dip the sponge cake into the custard, then place it in the pan.
Cook it like pain perdu, until golden and warmed through.
Serving suggestions
- Delicious in a dish with strawberry, caramel, and lemon.
- Pairs well with honey, pistachio, and rosewater.
- Perfect with yuzu, salted hazelnut, and liquorice.
