Copy Kat

Copy Kat

Prep Time

 

Cook Time

 

Serves

 

Recipe courtesy of Mitsu Nozaki, executive pastry chef of Urban Union

Ingredients

  • Hazelnut Slice Ingredients:
  • 566g Praline Paste
  • 566g Gianduja
  • 97g Oil
  • 435g Feuilletine Flakes
  • Chocolate Mousse:
  • 30oz Whipped cream, soft peak
  • 12oz 58% Chocolate
  • 2.6oz Gelatin solution
  • Shiny Glaze:
  • 36oz Sugar
  • 19oz Water
  • 11oz Cocoa powder – extra brut
  • 132oz Gelatin solution
  • 11oz Crème fraiche
  • 15oz 58% chocolate
  • Chocolate Sauce:
  • 375g Heavy cream
  • 125g Corn syrup
  • 250g 58% Chocolate, melted
  • Chocolate Cremeaux:
  • 750g Milk
  • 750g Heavy cream
  • 1tsp Salt
  • 150g Sugar
  • 350g Yolks (fresh)
  • 630g Dark chocolate, chopped
  • 370g Milk chocolate, chopped
  • Vanilla, to taste

Preparation

  • 1 Hazelnut Slice Method:
  • 2 Melt gianduja chocolate, oil and praline paste until it is smooth and free from lumps.
  • 3 Fold in feuilletine until all is well coated.
  • 4 Place in a half-sheet tray with extender lined with parchment.
  • 5 Press down flake mixture until level.
  • 6 Leave at room temperature until mousse is ready.
  • 7 NOTE: Add a little chocolate to gelatin before adding into chocolate. May add a little whipped cream to chocolate before. May need to melt over a double boiler again before adding remaining whipped cream to ensure there are no chocolate chunks.
  • 8 Chocolate Mousse Method:
  • 9 Melt chocolate in double boiler.
  • 10 Melt gelatin in double boiler.
  • 11 Whip cream to a soft peak.
  • 12 Add 1/3 of whipped cream to melted chocolate.
  • 13 Add gelatin into chocolate.
  • 14 Fold in the remaining whipped cream and pour over feuilletine base. Level and make smooth.
  • 15 Let set in fridge.
  • 16 Candied Hazelnuts:
  • 17 1:2 ration sugar to nuts
  • 18 Cook sugar to 375°F.
  • 19 Keep nuts warm before adding to sugar.
  • 20 Pour out on greased wire rack and pull apart quickly.
  • 21 Shiny Glaze Method: Strain through chinois before portioning. Combine ingredients.
  • 22 Chocolate Sauce Method: Combine ingredients.
  • 23 Chocolate Cremeaux Method: (Note: must be completely smooth. Use immersion to make sure cremeaux is free from lumps.)
  • 24 Warm milk, cream, sugar, and salt.
  • 25 Temper into yolks.
  • 26 Put back on stove and cook until 85 degrees Celsius.
  • 27 Strain through chinois over chopped chocolates.
  • 28 Let sit for one minute then whisk to melt chocolate.
  • 29 Portion in half delis and cool.
  • 30 Store in fridge.

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