Lasconky with chocolate and coffee cream
We've taken the sweet tooth to a new level. We've combined the delicate nut meringues with not one, but two creams – chocolate and coffee. Take a bite and be transported to absolute sweet heaven with us.
Ingredients · Servings For about 16 donuts
- 6 egg whites
- 330 g caster sugar
- 240 g hazelnuts
- 100 g dark chocolate
- 100 ml whipping cream
- 150 g caster sugar
- 60 ml water
- 2 eggs
- 1 egg yolk
- 350g butter
- 1 tbsp instant coffee
- salt
Method · 2 h 30 min
- Preheat the oven to 130°C and line a baking sheet with baking paper. If you want the cookies to be uniform, draw circles with a diameter of 5–6 cm on the bottom of the paper.
- Beat the egg whites with the sugar until stiff and glossy and fold in the ground hazelnuts. Fill a pastry bag with a wide round tip and pipe circles onto baking paper. Bake at 130 °C for about 15 minutes, then turn off the oven, open the door a little and let the cookies dry.
- Prepare the ganache. Place the chocolate in a heatproof bowl. In a small saucepan, heat the cream almost to the boil and pour it over the chocolate. Let stand for a minute and stir until smooth. Leave to cool.
- Prepare the coffee cream. In a small saucepan, combine the sugar and water. Bring to a boil and cook without stirring for about 3–4 minutes or until the syrup reaches 114 °C. Meanwhile, using the balloon whisk of the robot, beat the eggs and yolks on medium speed for about 3–4 minutes until light and fluffy. Reduce the speed to low and, while constantly beating, slowly pour the prepared sugar syrup into the eggs in a thin stream. Then increase the speed again to medium and beat for another 6–8 minutes or until the mixture is light, fluffy and cool to the touch. Reduce the speed again and gradually add the butter. Then increase the speed again and beat for another 4–5 minutes. The mixture will curdle at first, but don't be alarmed, it will come together nicely again. Add the espresso and salt and beat until the mixture is perfectly combined.
- Place the ganache in a piping bag fitted with a smooth round tip with a 1cm diameter opening. Fill a second piping bag fitted with the same tip with the coffee cream.
- Divide the baked lascones in half, turn one half with the flat bottom up. Spread a circle of chocolate ganache on each, put coffee cream on it and cover with the other lascone. SOMETHING EXTRA You can prepare the ganache and coffee cream up to five days in advance. Let both come to room temperature before using, and whip the cream. Lascones tend to absorb moisture, so it is best to fill them, connect them and serve (or just let them lie down a little). However, they can be frozen very easily. If you want, press a roasted walnut into the sprayed filling.