Chocolate and Hazelnut Petit Gâteau

Tempo de preparo 30 minutes
Rende até 1 day refrigerated or 3 months frozen
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Sobre a receita

This Chocolate Hazelnut Petit Gâteau recipe


  • 1000g Chocolate Ganache Cream with Hazelnut Melken
  • 500g Eggs
  • 50ml Brandy
  • 200g Flour
  • for the molds:
  • 100g Margarine
  • 40g Flour
  • 40g Chocolate powder 50% Cocoa Melken

Modo de preparo

1.      Heat the ganache cream for 30 seconds to 1 minute in the microwave, until liquid. Meanwhile, lightly beat the eggs.

2. Add the eggs and brandy to the ganache, stirring constantly with a whisk, until obtaining a homogeneous mass.

3.      Add the flour little by little and stir with a spatula until homogenized.

4.      Keep the dough in the fridge and when serving, place about 70 g in a petit gâteau mold (7 cm in diameter) greased and floured with a mixture of wheat flour and Chocolate Powder.

5.      Bake in a preheated oven (260°C) for 6 minutes, or until the dough is cooked around the edges but there is still a shine in the middle.

6. Unmold and serve while still warm with a scoop of cream ice cream.


  • você pode congelar a massa do petit gâteau crua nas forminhas. Nesse caso, quando for assar, o tempo de forno passará de 6 para 9 minutos em forno preaquecido (260 °C).