bake - May 2018 - 50
formula of the month
INSPIRED BY DEBORAH OTT, WINNER OF THE WORLD MASTER BAKER
TITLE IN GOURMET BAKING AT EUROPAIN 2018
250 grams whole hazelnut ﬂour
250 grams powdered sugar
94 grams egg white¹, aged
250 grams sifted sugar
63 grams water
94 grams egg white², aged
2 grams egg white powder
Hazelnut ﬁlling, as needed
Raspberry pepin, as needed
280 grams French buttercream
75 grams praline noisette
500 grams raspberries
In a planetary mixer, whisk egg white² and egg white powder to
a soft peak stage.
400 grams sugar
14 grams lemon juice
Pour boiling sugar over whipped egg white, continuing to whip
at slow speed. Then whip at high speed until meringue cools to
For raspberry pepin, bring raspberries and sugar to a boil. Add
about 122°F and is stiff, but still shiny.
lemon juice and cook to 221°F.
Fold meringue into hazelnut mixture until it becomes glossy
For hazelnut ﬁlling, mix together French buttercream and
and slightly runny.
Pipe 1½-inch drops on to a silicone mat or parchment paper; let
Process hazelnut ﬂour and powdered sugar. Let dry by storing
dry until a skin forms on top.
on a sheet pan in a very dry area for a day.
fold until homogenized.
When shells have cooled, turn half upside down. Pipe a circle
of hazelnut ﬁlling and a drop of raspberry pepin in center of
Cook sugar and water to 248°F; don't stir after it starts to boil,
each upside-down shell. Cover each with a second shell and
or it will crystallize.
50 < MAY 2018 | bakemag.com
Bake 12 minutes at 300°F in a convection oven with vent open.
Place hazelnut mixture in a separate bowl, add egg white¹ and