Rubik’s Easter Cake (25 cubes)
Easter Rubik’s Cake Process
The hazelnut financier
Make a hazelnut butter: in a small saucepan, cook the butter over medium heat. It will start to crackle, color and take on a nutty odor. Stop cooking when the butter stops "singing" (/ crackle) and let it cool.
Mix the egg whites with icing sugar, add the roasted hazelnut powder, salt and flour. Finally, add the tempered hazelnut butter.
Distribute the hazelnut financier apparatus in the Pix’moule by filling each cavity 3/4. Close with the lid and put in the oven at 165 ° C for 25 minutes.
Remove from the oven, remove the pieces of dough that have escaped and let cool before removing the lid and unmolding the cubes.
The creamy praline
Cold mix the praline with the liquid cream, add a pinch of salt and put the creamy praline in a pocket fitted with a small plain nozzle.
Using a socket and a small spatula, scoop out each of the small cubes and place a point of creamy praline inside. Smooth the top and put in the freezer for at least 4 hours.
Melt the chocolates, add the praline and the neutral oil and mix well.
Take the cubes out of the freezer and place them on a grid before coating them with rock icing at 45 ° c (we use the icing at a rather high temperature in order to obtain a thin layer). Remember to apply a little spatula after applying the icing on each cube in order to pour the excess and obtain a very flat surface.
Using toothpicks, immediately move the cubes from the grid and let them crystallize on a sheet of baking paper.
Assembly of the Rubik’s Easter Cake
Remove the toothpicks and place the hazelnut praline hearts on the Rubik’s Cake holders.
Assemble everything and decorate with chocolate eggs. Reserve the Rubik’s Easter Cake in the fridge and take it out about 20 minutes before tasting.