SABC Logo
 
Top Billing Thursday 8:30pm Sunday 1:00pm
 
TOP BILLING HIGHLIGHTS
Tanqueray Gin Hamper
Tanqueray Gin Hamper
you are here: | Top Billing bakes with Chef Karim Bourgi

Top Billing bakes with Chef Karim Bourgi

Try the Chef Karim Bourgi master class cake featured on Top Billing for yourself

Did you enjoy seeing Chef Karim Bourgi and his incredible creations on the show? Try his amazing hazelnut caramel cake for yourself! 

Top Billing chef karim bourgi cake recipe

SOFT HAZELNUT CAKE- CARAMEL MILK CHOCOLATE GANACHE- CARAMELIZED HAZELNUT- MILK CHOCOLATE COATING 

 

SOFT HAZELNUT CAKE   

 

230 G Hazelnut powder

180 G Almond powder

290 G Icing sugar

50 G Potato starch

50 G Egg yolks 

50 G Honey 

200 G Egg whites 1

220 G Egg whites 2

160 G Sugar for meringue 

300 G Brown butter   

 

In the cutter with the robot coupe mix the almond powder, hazelnut powder, icing sugar, starch, egg yolks, honey and the 100g egg whites. Whip the egg whites 220g and sugar into meringue, parallel incorporate the brown butter into the first preparation then add the whipped meringue delicately. Pipe the cake mass into the cake mold and bake at 160ºC for 20 minutes. 

 

CARAMEL MILK CHOCOLATE GANACHE   


220 G Fine Sugar

120 G Glucose syrup

240 G Single cream 35%

240 G Milk chocolate 33%

40 G Cocoa butter

60 G Invert sugar

120 G Salted butter

2 G Sea salt 

 

Heat the single cream with the glucose syrup and the invert sugar. Make a dry caramel with the fine sugar and deglaze with the hot cream. Gradually pour the boiling hot mixture over the melted chocolate and cocoa butter. Mix from the center with a spatula to create a shiny and elastic core. This texture should be maintained throughout. As soon as the ganache cools to about 35/40°C, add the diced butter and mix to finish. Garnish the macaroons. Leave to crystallize 24 to 36 hours at 17°C and 60% hygrometry.   

 

CARAMELIZED HAZELNUT  


375 G roasted hazelnut

250 G Sugar

80 G Water

1 G Vanilla beans

2 G Sea salt 

 

Process as old school praline and let it cool down. Crushed and use to garnish the cake.   

 

MILK CHOCOLATE COATING  


700 G Jivara 40%

150 G Hazelnut paste 100%

50 G Grape seed oil

126 G Chopped roasted almond 

 

Melt the chocolate to 45ºC, add the hazelnut paste and the grape seed oil, add the pre-roasted crunched hazelnut, use at 35ºC 

 

karim recipe top billing

Print Friendly Print Friendly




 
SEARCH TOP BILLING
SHARE TOP BILLING
RSS FEEDS
Subscribe to our RSS Feeds Top Billing's RSS Feeds
Top Billing on TwitterTop Billing on Facebook
WEDDING INSPIRATION
Wedding Inspiration
VOTING POLL
Which travel story are you most excited for?
Honduras
Mexico
Vote now  View Poll Results
SABC Logo
Broadcasting for Total Citizen Empowerment
About the SABC Contact Us Jobs
Advertise Disclaimer Site Map
DMMA Logo

SABC © 2011
Privacy Policy | Terms of Use
© Copyright 2010 Top Billing | Site created by  Fusia Web Services