These mini desserts are full of flavour and texture, with its velvety buttercream and nutty hints, it’s the perfect bitesize offering.
Soften the butter and mix it with the hazelnut praline.
Whisk the eggs and sugar together until light and fluffy.
Whisk together the butter hazelnut mixture and egg sugar mixture.
Gently fold through the flour, baking powder and ground, roasted hazelnuts.
Pour into 8cm cake silicone mats and bake for 20 minutes at 170°C.
Once cooked, allow to cool completely.
Over a bain marie gently mix and warm the egg whites and sugar to 65°c to dissolve the sugars.
Place the egg whites and sugar into a machine bowl and whisk to a meringue.
Slowly add the softened butter piece by piece, whisking in between each addition.
Warm the chocolate and hazelnut praline and whisk into the mix.
To assemble the cakes, pipe bulbs of buttercream between each layer of cake (approx 40g per layer). Each cake will have three layers of cake.
Pipe a decorative bulb of buttercream on the very top layer (approx 10g per cake) and then sprinkle with dark chocolate blossoms and hazelnut bresilienne.