{"id":10080,"date":"2022-10-03T16:10:37","date_gmt":"2022-10-03T14:10:37","guid":{"rendered":"https:\/\/blog.termetritone.it\/?p=10080"},"modified":"2022-10-03T16:41:08","modified_gmt":"2022-10-03T14:41:08","slug":"hazelnut-cake-with-tahiti-vanilla-bavarois","status":"publish","type":"post","link":"https:\/\/blog.termetritone.it\/en\/gastronomy\/hazelnut-cake-with-tahiti-vanilla-bavarois\/","title":{"rendered":"Hazelnut cake with Tahiti vanilla bavarois"},"content":{"rendered":"<p class=\"p1\">If one were to compare photographs of two panoramas, one of <b>French Polynesia<\/b> and the other of the <b>Piedmont Langhe<\/b>, 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.<\/p>\n<p class=\"p1\">In fact, Federico has created a dessert that combines the <b>warm and delicate flavour<\/b> of Tahiti vanilla with the <b>fine and persistent flavour<\/b> 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 <b>soft textures<\/b> when tasted.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-10125 aligncenter\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/10\/2022-09_02-art03-eng.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p class=\"p1\">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.<\/p>\n<p>&nbsp;<\/p>\n<h3 class=\"p1\"><b>HAZELNUT CAKE WITH TAHITIAN VANILLA BAVAROIS<\/b><\/h3>\n<p class=\"p1\">Made in a 22 cm mould, for 6-8 servings<\/p>\n<h4 class=\"p1\"><i>Cake base<\/i><\/h4>\n<h5 class=\"p1\"><b>Ingredients<\/b><\/h5>\n<ul class=\"ul1\">\n<li class=\"li1\">500 g sugar<\/li>\n<li class=\"li1\">300 g butter<\/li>\n<li class=\"li1\">200 g Piedmont PGI hazelnut flour<\/li>\n<li class=\"li1\">200 g gluten-free flour<\/li>\n<li class=\"li1\">10 g baking powder<\/li>\n<li class=\"li1\">2.5 g salt<\/li>\n<li class=\"li1\">500 g egg white<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5 class=\"p1\"><b>Method<\/b><\/h5>\n<p class=\"p1\">Beat the butter, sugar and salt in a planetary mixer with a whisk until the mixture is frothy.<\/p>\n<p class=\"p1\">Gradually add the egg white. When the mixture is uniform, add the powders and mix everything together.<\/p>\n<p class=\"p1\">Pour the mixture into the 22 cm diameter mould and bake in a fan-assisted oven at 175\u00b0 for 10 minutes.<\/p>\n<p class=\"p1\">Allow to cool.<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><i>Custard<\/i><\/h4>\n<h5 class=\"p1\"><b>Ingredients<\/b><\/h5>\n<ul class=\"ul1\">\n<li class=\"li1\">400 g milk<\/li>\n<li class=\"li1\">100 g cream<\/li>\n<li class=\"li1\">150 g caster sugar<\/li>\n<li class=\"li1\">125 g egg yolks<\/li>\n<li class=\"li1\">half a Tahiti vanilla pod<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-10072 aligncenter\" src=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-1024x576.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-1024x576.jpg 1024w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-300x169.jpg 300w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-768x432.jpg 768w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-1536x864.jpg 1536w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1-570x321.jpg 570w, https:\/\/blog.termetritone.it\/wp-content\/uploads\/2022\/09\/2022-09_03-art03-1.jpg 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h5 class=\"p1\"><i>Method<\/i><\/h5>\n<p class=\"p1\">Put the cream, milk and vanilla pods in a saucepan and bring to the boil.<\/p>\n<p class=\"p1\">Separately, whisk sugar and yolks well.<\/p>\n<p class=\"p1\">Add the cream to the egg yolks and mix well with a whisk until the sugar is dissolved.<\/p>\n<p class=\"p1\">Return the mixture to the saucepan and bring to 82\u00b0C while continuing to stir with a rubber or silicone spatula.<\/p>\n<p class=\"p1\">Strain the mixture and leave to rest in the refrigerator for at least one night.<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><i>Bavarois with Tahiti vanilla<\/i><\/h4>\n<h5 class=\"p1\"><b>Ingredients<\/b><\/h5>\n<ul class=\"ul1\">\n<li class=\"li1\">280 g custard<\/li>\n<li class=\"li1\">1 g isinglass<\/li>\n<li class=\"li1\">75 g semi-whipped cream<\/li>\n<li class=\"li1\">half a Tahiti vanilla pod<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h5 class=\"p1\"><b>Method<\/b><\/h5>\n<p class=\"p1\">First, soak the isinglass in cold water to hydrate it. Separately, whip the cream.<\/p>\n<p class=\"p1\">Squeeze the isinglass and melt it in the microwave, then add it to the custard and whisk well.<\/p>\n<p class=\"p1\">Finally, add the cream and mix in little by little from the bottom upwards.<\/p>\n<p class=\"p1\">When the mixture is smooth, shape it in the mould and place it in the freezer for at least one night.<\/p>\n<p>&nbsp;<\/p>\n<h4 class=\"p1\"><b>Method for combining all components<\/b><\/h4>\n<p class=\"p1\">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.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"p3\"><i>To enjoy the Pastry Chef&#8217;s desserts at the Hotel Tritone, you can write to us<\/i><a href=\"https:\/\/www.termetritone.it\/en\/request.aspx\" target=\"_blank\" rel=\"noopener noreferrer\"><i> <\/i><span class=\"s1\"><i>here<\/i><\/span><\/a><i> or call (+39) 049 8668099<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;<\/p>\n","protected":false},"author":2,"featured_media":10121,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[30],"tags":[],"class_list":["post-10080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hazelnut cake with Tahiti vanilla bavarois - Blog Hotel Tritone Terme<\/title>\n<meta name=\"description\" content=\"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\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.termetritone.it\/gastronomia\/tortino-alle-nocciole-con-bavarese-alla-vaniglia-tahiti\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hazelnut cake with Tahiti vanilla bavarois - 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