Lunchbreak: Roasted hazelnut and raspberry mini coffee cakes, prepared by The French Pastry School chef Jacquy Pfeiffer and details on A La Carte events

Chef Jacquy Pfeiffer

The French Pastry School
226 W. Jackson Blvd.

a la carte French Food Festival 2016
October 19-30

For more information:

Roasted Hazelnut and Raspberry Mini Coffee Cakes

Hazelnut Crumble

1/4 cup 82% fat butter
1/4 cup and 1 tsp granulated sugar
1/2 cup and 2 tsp cake flour
1 cup hazelnut powder
1/8 tsp fine sea salt

Mix all the ingredients in a stand mixer using a paddle attachment until a crumbly texture is obtained.  If cold butter is used, a longer mixing time will be required.  If using soft peak butter, make sure not to over mix or the mixture will form a dough.  Place the mixture in the refrigerator or in the freezer until it is cold.  Bake at 325F for 20 minutes, let cool.
Note: the hazelnut powder can be substituted with almond powder

Raspberry Jam

1 1/4 tsp granulated sugar (5 grams)
1 1/2 tsp apple pectin (5 grams)
2 1/2 cups raspberries (250 grams)
1 cup granulated sugar (185 grams)
juice of 1/4 lemon

Combine the 5g of sugar and apple pectin together. Bring the raspberries and 250g of sugar to a boil in a medium sauce pan. Sprinkle the pectin/sugar mix while whisking the mixture. Boil for 4 minutes while stirring with a spatula. Add the lemon juice and let cool.
Note: The raspberries can be substituted by other fruit such as blackberries or strawberries.

Roasted Hazelnut Cakes

1 Tbs grapeseed oil
1/2 cup granulated sugar
1 pinch fine sea salt
1/3 cup 82% fat butter
1 tsp honey
2 large eggs
1/2 cup cake flour, sifted
3/4 cup hazelnut powder
1 1/2 tsp raspberry eau de vie (optional)
2/3 cup frozen raspberries
zest of 1/2 lemon

Allow all the ingredients to come to room temperature except for the frozen raspberries. Place the oil, sea salt, butter, honey and sugar in a stand mixer and mix together with the paddle attachment for about 3 minutes or until creamy. Add the whole eggs and cream for one more minute. Fold in the sifted cake flour and nut powder. Fold in the lemon zest, frozen raspberry pieces and raspberry eau de vie. Fill small cupcake molds 2/3 of the way and bake at 340F for 18 minutes. Un-mold and let cool on a wire rack.

Note: The hazelnuts can be substituted with almonds.

Make a V cut around the edge of each cake until the center comes out. Spread a thin layer of jam on the inside. Re-assemble each cake. Sprinkle some crumble on the edge of the cakes.