Hazelnut Chocolate Dome Cakes

Ingredients

For the hazelnuts biscuits:
• 1 medium whole egg
• ½ cup (115 gr.) cold unsalted butter, diced
• 1 cup + 2 tbs (140 gr.) icing sugar
• 1 cup + 2 tbs (140 gr.) icing sugar
• 1 generous tbs (10 gr.) cocoa powder
• 1 cup – 1 tbs (70 gr.) hazelnut meal
• 2 cups (230 gr.) cake flour
For the creme anglaise:
• 1 cup + 3 tsp (235 gr.) whole fat milk
• 7 medium egg yolks (118 gr. )
• 6 tbs + 4 tsp (105 gr.) superfine granulated sugar
For the hazelnuts cream:
• 11.5 oz (325 gr.) creme anglaise
• 2 tbs (33 gr.) hazelnuts paste
• 3 + ½ (6,3 gr.) gelatin sheets
• ¾ cup + 4 tsp (210 gr.) whipping cream
For the chocolate mirror glaze:
• 2/3 cup + 1/8 cup (175 gr.) water
• 2/3 cup (150 gr.) heavy cream
• 1 cup + 1 tbs + 2 tsp (225 gr.) superfine granulated sugar
• 1 cup – 3 tbs (75 gr. ) cocoa powder
• 4 (8 gr.) gelatin sheets

Directions

To make the hazelnuts biscuits:
1. In the bowl of a food processor add flour, butter and hazelnut meal and process to get a sandy mixture.
2. Add egg, sifted icing sugar hazelnut paste and process a little. Add cocoa powder and knead with your hands to get a dough. Shape into a ball, wrap in clingfilm and refrigerate for a couple of hours.
3. Roll out the dough 3 mm.thick and with a round 3 - 3.5 inches ( 8cm.) cookie cutter, cut biscuits and refrigerate for 1 hour.
4. Heat Fan oven to 325 F (170°) and bake for 13 minutes. Cool on a wire rack.
To make the creme anglaise:
5. In a small saucepan heat the milk just to the boiling point.
6. In a mixing bowl stir together the sugar and yolks until well blended. Remove from heat, pour the milk into the yolk mixture and sift the batter.
7. Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point 175 F - 80 °C. (Do not overccok, or the eggs will curdle).
8. Pour the cream into a cold bowl and cover with plastic wrap.
To make the hazelnuts cream:
9. Soak gelatin sheets in cold water.
10. Weigh the required amount of cream, add hazelnuts cream and mix to combine. Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
11. When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
12. Pour the mixture into the silicone half spheres molds, 3 inches (7cm.) in diameter, smooth with a palette knife; Freeze.
To make the chocolate mirror glaze:
13. Bring the sugar, water, cocoa powder, and heavy cream to a boil while stirring constantly. (The mixture has to reach 217.5 F - 103°C, otherwise the glaze will be sandy in your mouth.)
14. Remove from the heat and let cool.
15. Soak gelatin sheets in cold water.
16. When the glaze reaches 158 F - 70°C, wring gently gelatin sheets to remove excess water, then add to the warm. (Use the glaze to 104 F - 40°C.)liquid and stir to melt. Pass the mixture through a fine-mesh sieve.
To assemble:
17. Place the cookie on a small serving plate.
18. Remove from the molds the frozen bavarian creams and glaze.
19. Spread some drops of glaze on the biscuits, lay the glazed domes.