Learn How To Make A Delicious Chocolate Hazelnut Torte | Full Lesson | Kirsten Tibballs
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- čas přidán 27. 07. 2024
- Layers of hazelnut studded chocolate cake brushed with a fragrant orange syrup, filled with lashings of dark chocolate Italian meringue buttercream, orange creme patissiere, caramel, caramelised hazelnuts and finished with milk chocolate curls
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For more advanced tutorials - please visit our website ⬇️
www.savourschool.com.au/
00:00 Intro
00:46 Chocolate Cake
11:18 Orange Creme Patissiere
14:19 Caramel
17:00 Caramelised Hazelnuts
34:25 Finishing
List of all ingredients ⬇️
CHOCOLATE CAKE INGREDIENTS
vegetable oil spray
60g (2.12oz) egg whites
1.5g (0.05oz) cream of tartar
85g (3oz) caster (superfine) sugar
140g (4.94oz) whole eggs
70g (2.47oz) caster (superfine) sugar
20g (0.71oz) inverted sugar or 20g (0.71oz) caster (superfine) sugar
45g (1.59oz) unsalted butter, melted
30g (1.06oz) Callebaut 70-30 Dark Couverture 70.5%, melted
65g (2.29oz) fresh cream 35% fat
70g (2.47oz) plain (all-purpose) flour
15g (0.53oz) Callebaut Cocoa Powder
3g (0.11oz) baking powder
100g (3.53oz) roasted hazelnuts, roughly chopped
40g (1.41oz) hazelnut meal (ground hazelnuts) 1.5g (0.05oz) sea salt
70g (2.47oz) Callebaut 823 Milk Couverture 33.6%, roughly chopped
ORANGE SYRUP INGREDIENTS
100g (3.53oz) water
135g (4.76oz) caster (superfine) Sugar 1/4 orange, sliced
1 cinnamon quill (stick)
ORANGE CREME PATISSIERE INGREDIENTS
425g (14.99oz) full cream (whole) milk 1/2 orange, zested
1 cinnamon quill (stick)
4g (0.14oz) Heilala Vanilla Bean Paste 60g (2.12oz) corn starch
115g (4.06oz) caster (superfine) sugar
170g (6oz) egg yolks
300g (10.58oz) unsalted butter, room tempera- ture and cubed
CARAMEL INGREDIENTS
125g (4.41oz) fresh cream 35% fat, boiled and kept warm
1g (0.04oz) sea salt
2g (0.07oz) Heilala Vanilla Bean Paste
80g (2.82oz) liquid glucose
80g (2.82oz) caster (superfine) sugar
15g (0.53oz) unsalted butter
25g (0.88oz) caster (superfine) sugar
CARAMELISED HAZELNUT INGREDIENTS
105g (3.7oz) hazelnuts
20g (0.71oz) water
45g (1.59oz) caster (superfine) sugar 5g (0.18oz) unsalted butter
CHOCOLATE ITALIAN MERINGUE BUTTERCREAM INGREDIENTS
90g (3.17oz) egg whites, room temperature 3g (0.11oz) cream of tartar
35g (1.23oz) water
225g (7.94oz) caster (superfine) sugar 360g (12.7oz) unsalted butter, cubed
210g (7.41oz) Callebaut Power 80 Dark Couverture 80%, melted
CHOCOLATE CURLS INGREDIENTS
350g (12.35oz) Callebaut 823 Milk Couverture 33.6%, tempered
FINISHING INGREDIENTS
pure icing (confectioner’s) sugar, for dusting
#chocolate #sweet #chocolates - Jak na to + styl
Hey David, I like your way to describe the different tipes of cake that you do and I can understand almost every word you say so every video is a new food esperiece and a free english lesson where I try to learn many words as possible to try to use them in my videos. I wanted to say thank you so much for the really nice job you are doing, keep going like this. ah subscribed!
We can learn so much from you. Thank you , and keep enjoying us with your great lessons
Thank you! Teaching is a joy of mine :)
Wow, what a decadent, divine torte. Thank you very much for this wonderful recipe.
My pleasure 😊
@@KirstenTibballs 😀
Fabulous!
Kirsten, an immense thank you! Your knowledge and expertise is absolutely brilliant.
Thank you for the kind words, and you're very welcome :)
Beautiful!!!! 💗
Thank you!!
You are Máster. Thank you for sharing your talent. Cheers from Argentina 🇦🇷!
Thank you very much!
Hello Chef Kristen! I am loving your helpful videos on how to make delicious and beautiful baked goods and chocolate-based desserts. When you incorporate the butter into the crème pâtissière here are you using a fresh off the stove, still warm mixture and cold butter straight out of the fridge? Or are you using a cooled down, room temperature mixture and butter warmed to room temperature? Thanks in advance!
That looks delicious.
It is very delicious! A favourite of the staff here at Savour.
Wow looks absolutely delicious, a slice with a hot drink would be heaven ❤️❤️❤️❤️thank you Kirsten.
You are so welcome!
Perfection😍
Thank you! 😊
❤❤❤❤
😊Hi Kirsten, I live in Adelaide, searching for a supplier of Couverture ? Any suggestions would be so appreciated ! Love your tutorials on bonbons ! Ian
👍👍👍👍👍
👏👏👏👏🌹🌹🌹💖
kakakazwin😍
Like 👍✝️🇱🇰
Why to make the cake ring dirty (w oil) when you use baking paper?
Just to hold to the ring! You can use oil or butter but if you don't put it, paper won't stick to it.
@@martaperez7465 Get it thanks.