If one were to compare photographs of two panoramas, one of French Polynesia and the other of the Piedmont Langhe, it would probably be difficult to discern any common elements. And yet, the Pastry Chef at the Hotel Tritone has succeeded in finding a delicious balance between these lands, as distant from each other as they are special.

In fact, Federico has created a dessert that combines the warm and delicate flavour of Tahiti vanilla with the fine and persistent flavour of Piedmont PGI hazelnuts. This hazelnut cake with Tahiti vanilla bavarois is a dessert that can amaze guests with its taste, but also with its form that reveals several soft textures when tasted.

So that you can recreate this delicious end to a meal at home, the pastry chef has chosen to share his recipe with all those who have loved it and also with those who have not yet tried it, in anticipation of enjoying a spa stay at the Hotel Tritone.

HAZELNUT CAKE WITH TAHITIAN VANILLA BAVAROIS

Made in a 22 cm mould, for 6-8 servings

Cake base

Ingredients

• 500 g sugar
• 300 g butter
• 200 g Piedmont PGI hazelnut flour
• 200 g gluten-free flour
• 10 g baking powder
• 2.5 g salt
• 500 g egg white

Method

Beat the butter, sugar and salt in a planetary mixer with a whisk until the mixture is frothy.

Gradually add the egg white. When the mixture is uniform, add the powders and mix everything together.

Pour the mixture into the 22 cm diameter mould and bake in a fan-assisted oven at 175° for 10 minutes.

Allow to cool.

Custard

Ingredients

• 400 g milk
• 100 g cream
• 150 g caster sugar
• 125 g egg yolks
• half a Tahiti vanilla pod

Method

Put the cream, milk and vanilla pods in a saucepan and bring to the boil.

Separately, whisk sugar and yolks well.

Add the cream to the egg yolks and mix well with a whisk until the sugar is dissolved.

Return the mixture to the saucepan and bring to 82°C while continuing to stir with a rubber or silicone spatula.

Strain the mixture and leave to rest in the refrigerator for at least one night.

Bavarois with Tahiti vanilla

Ingredients

• 280 g custard
• 1 g isinglass
• 75 g semi-whipped cream
• half a Tahiti vanilla pod

Method

First, soak the isinglass in cold water to hydrate it. Separately, whip the cream.

Squeeze the isinglass and melt it in the microwave, then add it to the custard and whisk well.

Finally, add the cream and mix in little by little from the bottom upwards.

When the mixture is smooth, shape it in the mould and place it in the freezer for at least one night.

Method for combining all components

The following day, unmould the bavarois and cake, and assemble the dessert. Finish with a dark chocolate and roasted hazelnut glaze and a garnish of light vanilla cream.

To enjoy the Pastry Chef’s desserts at the Hotel Tritone, you can write to us here or call (+39) 049 8668099