LISELOTTE

for 20 finger cakes 13x2.5 cm

 Liselotte
for 20 finger cakes 13x2.5 cm

GELATIN MASS

Ingredients Total weight: ~ 56 g 100%

• Powdered gelatin 200 Bloom 8g 14%

• Cold water 48 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

GOURMET ICING

Ingredients Total weight: ~ 1026 g 100%

• Milk chocolate 700 g 68%

Valrhona Jivara 40%
• Hazelnut paste 100% 150 g 15%
• Grapeseed oil 50 g 5%
• Chopped roasted hazelnuts 126 g 12%

1. Roast hazelnuts in the oven at 140 °C / 284 °F for about

20–25 minutes.

2. Melt the chocolate to 45 °C / 113 °F, add the hazelnut paste and the
grapeseed oil. Mix until smooth.

3. Chop roasted nuts and add to the chocolate mixture, mix with a
silicone spatula.

4. Use the glaze at 32 °C / 90 °F, mix well before using.

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 Liselotte
for 20 finger cakes 13x2.5 cm

BROWN BUTTER

Ingredients

• Butter 82% 150 g

1. Put the butter in a saucepan and bring it to a boil. Continue cooking

on low-medium heat for several minutes until milk solids separate
from fat and float to the top. When ready, the butter will reach
140 °C / 284 °F and turn golden brown.

2. Strain the finished butter into a separate bowl using a strainer.

TIP
• You can also put some paper towels in a strainer so the fat
drains to the bowl and the milk solids stay on the paper towel.

3. Allow the brown butter to cool down to 40–50 °C / 104–122 °F at

room temperature.

TENDER HAZELNUT SPONGE

Ingredients Total weight: ~ 624 g 100%

• Egg whites (1) 30 g 5%

• Egg yolks 36 g 6%
• Muscovado sugar 36 g 6%
• Honey 36 g 6%
• Brown butter 51 g 8%
• Hazelnut paste 100% 51 g 8%
• Icing sugar 40 g 7%
• Sea salt 1g <1%
• All-purpose flour 51 g 8%
• Baking powder 2.5 g <1%
• Hazelnut powder 120 g 19%
• Egg whites (2) 150 g 24%
• Cream of tartar 1g <1%
• Brown sugar 18 g 3%

1. Whip egg whites (1), egg yolks, muscovado and honey in the bowl
of a stand mixer using a whisk attachment.

2. Add the sifted flour premixed with the baking powder, salt, icing
sugar and hazelnut powder. Switch to a paddle attachment and
mix for 2 minutes at low speed to get a smooth texture and perfect
emulsion.

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 Liselotte
for 20 finger cakes 13x2.5 cm

TENDER HAZELNUT SPONGE

3. Meanwhile, whip the egg whites (2), cream of tartar and brown
sugar into a stiff meringue. Mix it delicately with the emulsified
mixture using a spatula.

4. Finish by adding the hazelnut paste and melted butter, mix with a
spatula once again.

5. Spread the sponge batter in a baking frame measuring

32x32 cm and bake in the oven, preheated to 160 °C / 320 °F,
for 8–10 minutes.

6. Cool the baked sponge down at room temperature.

HAZELNUT STREUSEL

Ingredients Total weight: ~ 409 g 100%

• Butter 84% 90 g 22%

• Brown sugar 100 g 24%
• Hazelnut powder 100 g 24%
• Sea salt 4g 1%
• All-purpose flour 115 g 28%

1. Put brown sugar, all-purpose flour, hazelnut powder, sea salt and
diced cold butter in a mixer bowl.

2. Mix all the ingredients using a paddle attachment until a soft dough
has formed.

3. Press it through a large mesh sieve using a plastic scraper to

obtain uniform pieces.

4. Place the crumble in the fridge or freezer for 5–10 minutes to

stabilize.

5. Separate the joint pieces, spread them on a tray evenly and bake at
150 °C / 302 °F for about 20–25 minutes until golden brown.

6. Cool down at room temperature for about 20–30 minutes.

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 Liselotte
for 20 finger cakes 13x2.5 cm

CRUNCHY HAZELNUT PRALINE

Ingredients Total weight: ~ 543 g 100%

• Baked hazelnut streusel 150 g 28%

• Hazelnut praline 60% 150 g 28%
• Hazelnut paste 73 g 13%
• Feuilletine (wafer crumbs) 105 g 19%
• Milk chocolate 65 g 12%
Valrhona Jivara 40%
• Baked hazelnut sponge

1. Melt the milk chocolate to 35 °C / 95 °F and mix it with hazelnut

praline and hazelnut paste until smooth.

2. Add baked streusel and wafer crumbs, mix well with a spatula.

3. Spread the crunchy layer over the baked sponge using an offset
spatula to make the surface smooth.

4. Place the preparation in the freezer for an hour to stabilize the

crunchy layer.

5. Cut the preparation into rectangles measuring 13x2.5 cm.

SILKY CARAMEL

Ingredients Total weight: ~ 522 g 100%

• Sugar 125 g 24%

• Glucose/corn syrup 125 g 24%
• Whipping cream 35% 185 g 35%
• Gelatin mass 25 g 5%
• Butter 84% 60 g 12%
• Fleur de sel 2g <1%
• Vanilla 1 pod <1%

1. In a saucepan, bring the cream and vanilla seeds almost to a boil,

let the cream infuse for a minimum of 30 minutes.

2. Place the glucose syrup and sugar in a saucepan, and cook to a

temperature of 185 °C / 365 °F.

3. Take the saucepan from the heat and add the hot infused cream,
mixing with a whisk constantly.

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 Liselotte
for 20 finger cakes 13x2.5 cm

SILKY CARAMEL

4. Return the saucepan to the stove and bring the caramel to a

temperature of 112 °C / 234 °F.

5. Strain the caramel to a measuring cup. Add the butter, gelatin mass
and salt, process well with a hand blender.

6. Cover the caramel with cling film and allow it to cool down at room
temperature.

7. Pour the caramel into a 10x20 cm frame and freeze it well. Then cut
into pieces measuring 10x1.5 cm

CHOCOLATE MOUSSE

Ingredients Total weight: ~ 405 g 100%

• Whipping cream 35% 210 g 52%

• Egg yolks 45 g 12%
• Milk chocolate 75 g 18%
Valrhona Jivara 40%
• Dark chocolate 75 g 18%
Valrhona Caraïbe 66%

1. Pour the cream into a saucepan and bring it to a boil.

2. Pour the hot cream over the egg yolks, constantly mixing with a
wire whisk.

3. Transfer the mixture back to the saucepan and bring it to a

temperature of 85 °C / 185 °F, constantly mixing with a whisk.

4. Pour the hot cream and yolk mixture over the chocolates and
process with a hand blender until smooth.

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 Liselotte
for 20 finger cakes 13x2.5 cm

ASSEMBLY

Ingredients

• Chocolate mousse
• Frozen caramel inserts
• Chilled sponge and crunchy layers

1. Fill the finger silicone mold Silikomart SF235 with the mousse 2/3 full.

2. Place frozen caramel insert in the center of each cavity and press
lightly with your hand.

3. Place a sponge and crunchy layer on the caramel and press to dip
it in the mouse. Remove the excess of the mousse with an offset
spatula.

4. Place the mold in the freezer until the cakes get completely frozen.

NAMELAKA LACTÉE

Ingredients Total weight: ~ 990 g 100%

• Milk 3.2% 200 g 20%

• Glucose/corn syrup 10 g 1%
• Whipping cream 35% 400 g 41%
• Gelatin mass 30 g 3%
• Milk chocolate 350 g 35%
Valrhona Jivara 40%

1. Melt the chocolate to 45–50 °C / 113–122 °F and pour the glucose

syrup over it.

2. Bring the milk to a boil and combine it with gelatin mass.

3. Pour the hot milk mixture over the melted chocolate and glucose,
process with a hand blender until smooth and homogeneous.

4. Pour the cold cream over the emulsion and process everything
with a hand blender for a few seconds.

5. Place the nameleka in the fridge for 12 hours to stabilize.

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 Liselotte
for 20 finger cakes 13x2.5 cm

CARAMELIZED HAZELNUTS

Ingredients Total weight: ~ 485 g 100%

• Sugar 180 g 37%

• Water 60 g 12%
• Roasted hazelnuts 240 g 50%
• Cocoa butter 5g 1%

1. Bring the water and sugar to 118 °C / 244 °F, add roasted hazelnuts
and cook until they are caramelized.

2. Add the cocoa butter, mix.

3. Spread the nuts on a silicone mat to cool down.

GLAZING AND DECORATION

Ingredients

• Gourmet icing
• Frozen assembled finger cakes
• Stabilized namelaka
• Caramelized hazelnuts

1. Take the frozen finger cakes from the mold and insert a skewer in
each of them.

2. Dip the frozen preparation into the melted glaze (32 °C / 90 °F),
remove the excess and place it on a parchment paper sheet.

3. Transfer the namelaka into a piping bag, fitted with a closed star
piping tip 12 mm in diameter. Pipe the decoration on the top of the
glazed cakes.

4. Decorate the finger cakes with caramelized hazelnuts.

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