3.5 oz Hazelnut Flour
3 oz Powdered Sugar
1 oz Cake Flour
4.75 oz Eggs
3.25 oz Egg Whites
10 g Sugar
1.25 oz Melted Butter
Preparing Joconde sponge
-Spray and parchment line a full sheet pan.
-Sift the flour and powdered sugar. Pour into mixing bowl.
-With paddle attachment, mix in the hazelnut flour.
-Have a separate bowl cleaned and wiped with lemon juice, for whipping the egg whites.
-Add the whole eggs to the dry ingredients. Scrape the bowl.
-In the separate bowl, whip the egg whites and sugar to glossy, stiff peaks.
-Fold the whites into the egg batter.
-Pour into sheet pan and spread evenly with offset spatula.
-Bake in deck oven at 400 degrees for 10-12 minutes.
1 oz Water
6.6 oz Sugar
1.75 oz Water
1.25 oz Cream
.2 oz Trablit Coffee Extract
2 oz Egg Yolks
6.75 oz Butter
Preparing Caramel Buttercream
-Bring the sugar, 1 oz water, and 3 drops of lemon juice to a boil.
-The sugar will caramelize at 360 degrees. It is the flavor base for the frosting. The caramel and the extract adds flavor.
-Add 1 ¾ oz water to the cream.
-You want the sugar to reach a pale blonde, honey color.
-Let the sugar settle a little before adding the cream, it will bubble.
-Whisk it at first, then add the extract when it has settled down a little.
-Stream the caramel into the yolks on medium speed, then move up to speed 3 to whip.
-When it is cooled, add the butter.
12 oz Sliced Almonds
1 lb 8 oz Sugar
9.5 oz Glucose
6.5 oz Water
Preparing Nougatine and Assembling Brasilia Torte
-Toast almonds on a sheet tray, about 12 minutes.
-Cut the Hazelnut Joconde sponge into 3 strips, about 5” wide.
-Paint the bottom of one strip with chocolate pâte a glacer. Don’t go over the edges with the chocolate if you can avoid it. Apply a thin coat and put in the freezer to set.
-Combine the sugar, glucose, and water on the stove. You want to cook it long enough to harden.
-Spread some of the caramel buttercream on one layer of the sponge and top with a second layer.
-Get the other layer from the freezer and with the chocolate side down, the chocolate is the bottom, spread some caramel buttercream on top.
-Cover the top with more buttercream.
-Add the toasted almonds and stir.
-With another sheet of sprayed parchment on top, press down and roll out the nuts flat. This caramel is very hot!
-Roll until it is a very thin layer and cut and mold pieces for the garnish of the Brasilia.
-Once they are cooled assemble on top of the torte or save for garnishing of individual slices.