We're going to make a delicious Kinder Bueno dessert. Where going to make a whipped hazelnut ganache, a caramelized hazelnut ganache, a feuilletine crispy and a chocolate galette.
The Kinder Bueno filling
90 grams | hazelnuts |
40 grams | sunflower oil |
40 grams | hazelnut oil |
50 grams | sugar |
200 grams | white chocolate |
1 | vanilla pod |
For that toast the hazelnuts at 160 degrees Celsius for around 25 minutes. Now transfer them into a blender and also add the sunflower oil, the hazelnut oil, the sugar and the white chocolate. Then cut the vanilla pod in half and scrape out the seeds. Add them to rest and blender this till completely smooth. Then pour it into a bowl, cover it with plastic foil and let it set in your fridge for at least 2 hours. After that transfer it into a mixer and beat it for around 3 minutes till it’s airy and fluffy.
The feuilletine
20 grams | water |
10 grams | glucose syrup |
200 grams | sugar |
100 grams | hazelnuts |
25 grams | cacao powder |
30 grams | egg white |
Pour the water into a saucepan together with the glucose syrup and the sugar. Heat this up till it’s a golden brown caramel. Then add the hazelnuts and continue cooking it on a low heat till the caramel has a deep brown color. After that pour it on a silicon sheet and let it cool down completely. Then break it into smaller pieces and transfer it into a blender. Also add the cacao powder and blend it into a fine crumble. Now add the egg white and continue mixing it till it’s completely smooth. Then pour it in a bowl. Now put a round sheet on a silicon mold and spread the mixture on it. The sheets and mold I use are from Mold Brothers. https://moldbrothers.nl/en/product/ribble-disc-pressing/ Then remove the sheet and bake them at 160 degrees Celsius for 15 minutes. When there still hot gently remove them from the mold and directly press it between the ribbon press. Then let it cool down and continue baking with in total 5 different sizes. After that keep them dry and covered.
The caramelized hazelnut ganache
20 grams | glucose |
100 grams | sugar |
120 grams | hazelnut liquor |
40 grams | cream |
120 grams | milk chocolate |
50 grams | butter |
Mix the glucose with the sugar and caramelize this on a medium heat. Meanwhile mix the hazelnut liquor with the cream and bring it to a boil. Once the caramel is done slowly add the hot liquid and give it a good mix. Then turn of the heat and add the milk chocolate and the butter. Mix this and then emulsify it with a hand blender. Now pour it into a bowl, cover it and then let it set in your fridge for at least 2 hours. After that put it in a piping bag and keep it in your fridge.
The chocolate galettes
Take some melted chocolate that’s 45 degrees Celsius and add some chocolate nips to cool the chocolate down till it’s 31 degrees Celsius. This process is called tempering. Once that’s done pour it on a plastic sheet and put another sheet on top. Spread the chocolate using a rolling pin and then let it set for 2 minutes. Now cut it with 5 different sizes of round cutter and then let it set for 1 hour. After that remove the top layer and gently put the chocolate galettes in a container.
The crumble
100 grams | sugar |
80 grams | flour |
100 grams | butter |
2 grams | flaky salt |
40 grams | melted white chocolate |
60 grams | white chocolate |
Mix the sugar with the flour, the butter, the flaky salt and the 40 grams of melted white chocolate. Knead this until it’s a nice dough. Then spread it on a silicon sheet and bake it at 160 degrees Celsius for around 25 minutes till golden. Mix it every 5 minutes with a whisk. Once the crumble is done transfer it into a blender and add the 60 grams of white chocolate. Mix this till the chocolate is melted. Then pour it on a silicon sheet, put another silicon sheet on top and spread it using a rolling pin. After that let it set in your fridge for 30 minutes. Then remove the top layer and cut it with a small round cutter. Keep the rounds in your fridge.
How to finish the dish
First pipe a small dot of the hazelnut cream on a plate and put a feuilletine disc on top. Then continue with the hazelnut cream and the caramel ganache. Now put a chocolate galette on top and continue with the creams. At the fifth layer you also add the crumble round. Once you’ve used the biggest disc you continue building up and taking a smaller round every time.