Hazelnut Meringue Wreath

Home
Recipes
Sweets & Desserts
Hazelnut Meringue Wreath
INGREDIENTS

Equipment 

  • 1x 120mm Ring of a bowl or plate of similar size (will use as a stencil)
  • 2x 220mm Rings 
  • Baking Paper
  • Round Nozzle 
  • French Star Tip Nozzle 

Hazelnut Meringue 

  • 150 egg whites
  • 4g Cream of Tartar
  • 96g caster sugar
  • 120g Icing Sugar
  • 105g Hazelnut Meal
  • 40g Plain flour 

Chocolate Hazelnut Custard

Chocolate Hazelnut Cream

  • 100ml thickened cream (A)
  • 40g Bonne Maman Hazelnut Chocolate Spread
  • 50g Good Quality Dark Chocolate 
  • 200ml thickened cream (B)

Dark Chocolate Decor 

  • 100g Good Quality Dark Chocolate 
  • 300g Icing Sugar 

Assembly 

  • Good Quality Dark Chocolate 
  • 2 punnets of Fresh Raspberries
  • Pure Icing Sugar 
  • French star nozzle for the chocolate custard 
  • Round nozzle for hazelnut chantilly 
    METHOD

    Hazelnut Meringue

    1. Preheat oven to 170C.
    2. Grease the inside of the three 220mm rings. If you have no rings to bake it in, the meringue will hold if piped directly onto a lined tray using a template.
    3. Draw two circles using a 12mm ring or similar sized plate or bowl onto baking paper. Flip the baking paper over and place the greased 220mm rings onto a baking. 
    4. In a bowl, whisk the egg whites with the cream of tartar and once it reaches a medium peak gradually add in the sugar. Continue mixing for a minute to allow the sugar to dissolve.
    5. Fold through the sifted dry ingredients and pipe rings. 

    6. Bake at 170°C for 16 minutes or until golden brown. Once slightly cooled, run a knife carefully around the hazelnut meringue to release any part that may be stuck to the rings. Leave at room temperature to fully cool. 

    Chocolate Hazelnut Custard

    1. Bring the cream to a boil.
    2. In a large bowl mix the egg yolks and sugar together with a whisk.
    3. Pour the boiled cream over the egg yolk and sugar mixture. 
    4. Then place the mixture back on the stove and while stirring continuously reheat the mixture to 80°C. This will produce what is called an anglaise.
    5. Strain the anglaise over the two couvertures, add the Bonne Maman Chocolate Hazelnut spread and whisk until all the chocolate is melted. 

    6. Place plastic wrap on the surface and allow to set for a minimum of 6 hours in the fridge. 

    Chocolate Hazelnut Cream

    1. Bring cream (A) to the boil and pour over the dark chocolate and whisk until combined. Add the Bonne Maman Chocolate Hazelnut Spread and whisk until combined.
    2. Add in the cream (B) cold and whisk until combined. Put plastic wrap on the surface, and allow to set in the fridge for a minimum of 6 hours.
    3. When ready, whisk until it comes to a piping consistency. 

    Dark Chocolate Decor 

    1. Temper the dark chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between.
    2. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
    3. Pipe into a tray of sieved icing sugar, then before it sets dust with additional icing sugar on top. Leave to set at room temperature. 

    Assembly

    1. Alternate piping the two creams with fresh raspberries on the first layer.
    2. Repeat again on the second layer.
    3. Finish with chocolate twigs.