Ferrero Fantasia

Indulge in a truly magical dessert experience with this Ferrero Fantasia masterpiece. A divine blend of textures and flavors awaits you in this exquisite creation. Drawing inspiration from the iconic milk-chocolate hazelnut rocher, this dessert features a luscious praliné mousse that is as silky smooth as it is decadent. Encased in a delicate milk chocolate shell and surrounded by a rich, buttery crust, every bite promises to transport you to a realm of pure bliss. Join me as we dive into the world of Ferrero Fantasia and uncover the secrets behind this culinary gem. Get ready to elevate your dessert game to a whole new level of deliciousness!

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From the iconic milk-chocolate hazelnut rocher

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Sugar Dough

Work chilled pastry over a floured work surface until it turns supple. Keep cool. Cut out strip of dough slightly higher than the pastry ring and its diameter 1X14-inch/2.5X35.5cm. Refrigerator pastry for 30 minutes. Carefully, apply each pastry strip against the sides of each greased ring. Trim off any excess from the bottom of the ring first and chill for 30 mins. Trim off excess pastry from the top and freeze before baking. Save leftover pastry for later use.

Baking

Bake pastry rings at 350ºF/180ºC for 12 minutes. Carefully, flip pastry and put back in the oven for 6 minutes more. Crust rings shall be handled with extra care.

Hazelnut Mousse

Soak gelatin in cold water to soften, and drain. Heat up milk, add hazelnuts, bring to boil and mix. Pass through a sieve and press down to extract as much hazelnut milk. Save solids for later use. Bring back hazelnut milk to the saucepan, add half of the heavy cream and bring to boil. Pour hot liquid in the chocolate and blend. Add gelatin and blend. Add praline and the second half of the cool heavy cream. Blend well and refrigerate overnight. Whip the chilled hazelnut ganache to soft peaks. Fill up pastry rings or three 3.14-inch/8cm diameter 0.80-inch/2cm height silicone molds and freeze for 4 hours or more. Save leftover mousse for later use. Un-mold the frozen hazelnut mousse; cut in half and freeze.

lemon Curd

Soak gelatin in cold water to soften, and drain. In a saucepan, bring to quick boil lemon juice, zest, sugar and eggs whisking constantly. Turn off the heat and whisk in the melted gelatin. Allow the lemon mixture to cool to 140ºF/60ºC then throw in the cubed butter and blend with an immersion blender, and chill.

Milk Chocolate Shell (Enrobage)

To temper milk chocolate: Melt chocolate and cocoa butter to 113ºF/45ºC using a water bath. Wipe off bottom of the bowl and chill it for 5 to 10 min or until the sides of the bowl begins to set, give a good stir and check the temperature; it should be at 80ºF/26ºC. Quickly rewarm chocolate to 84/86ºF (29/30ºC) and add hazelnut crumbs. Using the tip of a bamboo skewer, dip frozen hazelnut mousse halves in tempered chocolate up to its edges leaving its surface uncovered. Let set and refrigerate to thaw or freeze for later use.

Plating

Place milk chocolate plates on a flat and cool surface. Pipe out dots of lemon curds, poached lemons, edible flowers, micro mint and small red fruits cuts; refrigerate. Meanwhile, carefully place glazed hazelnut mousse inside the pastry circle. To stay in place, it should be glued with a dot of glucose, or tempered chocolate, or a piece of marzipan. Slide over the garnished chocolate plate on top of the hazelnut mousse. Enjoy!

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