“Be inspired to create masterpieces from
your own kitchen”. |
Chocolate Hazelnut PastriesJust like the Almond Dream Cake, these pastries are a take on the Zuger Kirschtorte, created by Pastry Chef Heinrich Höhn 1921, in the town from which it is named Zug, Switzerland.
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Actually, these pastries are just smaller versions of the Zuger Kirschtorte. So whether you make it full size, or single serving, you will have yourself a classic dessert. |
Because you can make so many at one time, they make a great addition to your dessert table.
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These Chocolate Hazelnut Pastries are made up of two thin layers of crunchy japonaise meringue, sandwiching a moist chocolate sponge butter cake, filled with a smooth chocolate buttercream.
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Look closely to see the smooth chocolate and crunchy layers.
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Mise En Place'
To make these treats, you'll first need to complete the following four recipes. Once completed, come back to this tab and assemble as instructed. All recipes can be made a few days ahead of time, then assembled when you're ready. Click on each picture to take you to each appropriate recipe. Once you've completed each component, COME ON BACK to assemble your pastries. |
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Tips for Preparation
But first...read the Tips for Preparation & Assembly, below before getting started!
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Preparing the cake Follow the formula and preparation for Chocolate Butter Cake, but you will be using an 18" x 13" sheet pan to bake the cake in. There are different sheet pan sizes out there, the full sheet pan, the half sheet pan, and then there's the 1/4 size sheet pans. |
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Use what you have. The recipe and the method of preparation remains the same. If you have smaller sheet pans, divide the batter in half and bake one sheet at a time. Either way you should yield about 20 small cakes.
Preparing the Japonaise
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Preparing the Japonaise
Before you make the japonaise meringue, you will need to make templates, first. The size of your template will be the same size as your mini cake. I used a 3" round cookie cutter and traced circles onto parchment paper. This same cutter will be cutting the cake circles out. |
Make your templates first. 3" round cookie cutter.
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Here, with this step, you can decide how big or small you want your cakes to be. Of course, if you use a smaller circle you will have more cakes. That's why these pastries are great for a dessert table. The 3" rounds serves one, but can be shared. If you decide on a smaller size,they would look really cute and dainty on your dessert platter.
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The japonaise starts out as a batter, but you don't pour it into a pan like you would like when baking a cake. The japonaise batter has to be piped out through a pastry bag, so mark pastry bag down on your mise' en place' list. |
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When you're ready for piping, you'll be glad that you did your templates ahead of time. Starting in the middle of the circle, pipe the spiral outwards, within the circle. |
You will need 24 circles. This japonaise recipe will yield you just over a dozen circles.
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You will need to double the japonaise recipe
This means you will have extra meringue circles. These extras will be okay.
You'll be using the leftover scraps as garnish during the assembly process.
This means you will have extra meringue circles. These extras will be okay.
You'll be using the leftover scraps as garnish during the assembly process.
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"Yes, this is a project, here, but that is pastry for you. Trust me, it is well worth it.
These desserts will not only complement your dessert table, but the fact that you yield nearly two dozen makes them perfect to make for a party." |
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Assembly Time
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Now that you've made your cake, the japonaise meringue circles, the simple syrup and the chocolate buttercream, you are now ready assemble your cakes. |
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Using the same 3" cookie cutter used for the japonaise templates, cut out our your cake circles. Make sure to cut the circles close to minimize waste. With my sheet pan, I had a yield of 20 little cakes.
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With my sheet pan, I had a yield of 20 little cakes. Align your cake circles and meringue discs assembly line fashion. You are going to take two meringue discs and sandwich them with a cake circle. |
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What About the Buttercream? This is where the chocolate buttercream come in. The buttercream not only will add sweetness and moisture, it will bind the cake with the meringue. |
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Pipe buttercream on top of a meringue disc, flat side down. Place a cake circle on top of the buttercreamed disc. Pipe buttercream on top of the cake circle, then lay a meringue disc on top of that, flat side up. Now you are ready for garnishing.
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The Garnishing
Cover the side of the pastries with more of the chocolate buttercream. Set aside. If the buttercream is too soft, place the pastries in the refrigerator for about 15 minutes before moving on to complete the garnishing. |
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About Those Extra Meringues... Remember I said there would be extra japonaise batter for making extra discs ? It was necessary to double the japonaise recipe to have enough discs, but that meant there would be extra meringues. So, we just add them towards the garnishing, because nothing is wasted in the bakeshop. |
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Pull out the food processor and pulse the meringue. If you don't have a food processor, place the meringues inside a Ziploc and crush with a rolling pin. You can do this ahead of time and set aside until you are ready for garnishing.
Pull out the food processor and pulse the meringue. If you don't have a food processor, place the meringues inside a Ziploc and crush with a rolling pin. You can do this ahead of time and set aside until you are ready for garnishing.
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Take each pastry and roll it through the crushed meringue. These step by steps is a good way to work. Working in an assembly line fashion makes for efficient work. You'll be surprised at how many you can get done. |
Especially if you're making more. You can plan ahead, by making some applications ahead of time and make these for your next party. |
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Honestly, I wasn't aiming for perfection, here. These pastries are only representative of an idea. It's up to you how creative you can get with these delicious, hand sized delights. |
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The most simple, and convenient way to really pretty them up is to dust a coating of powdered sugar over each pastry. Then garnish with your favorite fruit. You can never go wrong with a fresh fruit garnish. |
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Eat. Share. Serve. These keep in the refrigerator for up to 3 days. They taste best at near room temperature, because the buttercream is nice and soft. Enjoy and really experience the mouth feel from each bite of these spongy, crunchy, sweet creamy pastries. |
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