Thursday, July 31, 2008

filbertgateauwithpralinebuttercream!!!

Yes, it's a lot to say, and a lot to do... This month's Daring Baker's Challenge was, well, what I said up there... I don't want to say it again... whew!!! I know we are a day late in posting this, but this month was very busy for us... Onward...

This is a triple layer genoise, imbibed with a Grand Marnier infused syrup, filled with a dual layer of praline buttercream and whipped cream, then glazed with semi-sweet chocolate and decorated with more of the praline buttercream...


Filbert Gateau


First of all, let's talk about filberts (or hazelnuts)... My experience is that they are difficult to skin... I did these in 2 batches, one for the praline paste for the buttercream, the other for the hazelnut meal that would go into the cake itself... I toasted them for the stated time, and then set to rubbing... and rubbing... and rubbing... The recipe stated that a little skin was okay... I gave up trying to skin them, and ended up just not worrying about it...

Baking the cake itself was easy... I was worried about the egg whites deflating as I folded in the hazelnut meal, but no worries there... The cake came out of the oven beautifully high and light... While it cooled, I made the praline buttercream, Swiss-style, heating and whipping the egg whites with sugar until it became Fluff-like and then whipping it off-heat, mixing it to a meringue... That was added to creamed butter until light and fluffy, and THEN, the praline paste went into the mix...


Filbert Gateau II


Now... The cake had to be split into 3 layers before Steven filled and glazed the gateau... The first layer came off beautifully, but the second cut was w-a-a-a-y off, and I had to have Steven fix it while I stamped my feet in frustration... He did his best and he got the layers cut more appropriately... After imbibing and filling the first layer, the second layer went on, and then a huge gasp escaped my pie hole, BECAUSE!!! I forgot to tell Steven to top the buttercream with whipped cream...

Ohwellanyway... so we skipped the whipped cream on the first and remembered on the second... Once the cake was filled completely, it went into the refigerator for 30 minutes while I prepared the semisweet chocolate glaze... It was late in the evening and I was tired and I suggested that we skip the trimming of the sides and just glaze it... Steven agreed and proceeded to pour the glaze over the top... It draped beautifully, and then left overnight to set up...

In the morning, Steven prepared to pipe the remaining buttercream, but we don't own a #114 leaf tip, only the tiny ones which would have been way out of scale for the cake... So you can see in the above photos that he just signed our name, and pearled the edge... IN the end, the cake tasted fantastic!!! For everything that went into it, it looked so much denser than it actually was...


Filbert Gateau Slice


Steven's co-workers were the beneficiaries of all this work and one stated that "if someone grabbed this slice from me, I would stab them to get it back!" Now that's a vote of confidence!!!

In the end, I only have one thing to say... Someone else is gong to have to skin filberts...

4 comments:

deb said...

great job!
looks really yummy!

Jenny said...

I didn't find the whipped cream added anything to the final cake, so no loss for that layer.
Your cake turned out lovely in the end, with great layers.

Tartelette said...

Wow! That is one beautiful cake! Don't worry about the whipped cream since it was not a requirement, I skipped it too.

Lauren said...

Ooo, your cake looks great! I love the decoration!