Pain De Gênes - A Hazelnut version of this Bread of Genoa (Not really a bread) with silky ganache
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- Опубліковано 14 чер 2024
- Making a Hazelnut Pain de Gênes from start to finish. Such a great combination between a nut, in this case, hazelnut sponge cake and dark chocolate. This is definitely for adults. You can make a kids version with milk or even a white chocolate ganache. The choices are yours to make. You can even serve this with some ice-cream.
#hazelnut
#ganache
#paindegenes
Ingredient List
160g Crunchy Hazelnut Butter
64g Ground Almonds
96g Sieved Icing Sugar
315g Whole Eggs
60g High Gluten Flour
4g Baking Powder
Ganache
300g Whipping Cream
200g Callebaut 70% Chocolate
30g Liquid Glucose
60g Honey
10g Vanilla Bean Paste
100g Room Temperature Butter (Salted, Optional)
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Music Credit
Night by ikson
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Music provided by www.plugnplaymusic.net
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Logo Creation
Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.
Check out his links below.
Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
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Yay - I made this today !!
I didn’t have hazelnut butter on hand, but I did have toasted hazelnuts, so I decided to try making my own - after much effort I ended up with a somewhat smooth hazelnut butter. So I chopped some hazelnuts (not too coarse and not too fine) and added to the hazelnut butter.
I was able to bake a 6” round and 5 mini cakes (instead of the 9” round mentioned in the recipe). The mini cakes were ready after 20 mins of baking, and the 6” round was ready about 5 minutes later. Allowed to cool as per the recipe.
For the ganache, I subbed corn syrup for the liquid glucose. It was cooler in my home and the ganache cooled too quickly before adding the softened butter - I used the microwave to get it to the proper temp to allow the butter to melt and emulsify into the ganache.
I decided to try a basket-weave decorating tip for the top of the mini cake and a shell tip for the border. For the 6” cake, I used the shell tip for the top and an open star tip for the swirly border.
Enjoying a mini cake with some decaf espresso - I love the texture of this cake - somewhat spongy yet moist - the chopped hazelnuts are subtle but you can distinguish them in the cake. The flavors of almond and hazelnut are a perfect complement to the dark chocolate ganache.
Many thanks for this recipe and for the guidance which allowed me to make this today. ❤❤❤ Photos have been posted.
This looks awesome, thank you Avery ❣
My pleasure. I am inbetween moving at the moment, might be a while til another video.
Hope your move goes as smoothly as possible, Cynthia
This channel is so underrated :D
Thank you. Really appreciate your support. How are you doing?
@@AveryRaassen good thanks! hope youre doing well there!
it really is. that silly algorithm!
I've followed the recipes for hazelnut praliene, lemon curd, and garlic confit-all very foolproof so far
Thank you very much for the support.
Hi Avery, I have some toasted hazelnuts, can I make my own crunchy hazelnut butter? "High gluten flour" - is that a high protein flour - can I use bread flour?
Hi Lan, you can make your own hazelnut butter. In a case like that, I might add 10 percent of vegetable oil to give it some moisture back as toasted hazelnut can be rather dry unless processed like the one I bought. Also you can use Bread or Strong Flour.
@@AveryRaassen Thanks for the guidance - I may try this recipe in the next few weeks 👍