Parey Dough (Savarin Cake Base)
Combine the hazelnut butter with chocolate, fold in the whipped egg whites, chill, then pipe into molds and bake.
Ingredients
Butter (heated to hazelnut color, keep at 37°C)
60 g
Powdered sugar
to taste
Flour
to taste
Almond flour
to taste
Egg white (lightly beaten)
to taste
Chocolate (chopped)
to taste
Honey
to taste
Instructions
1
Make hazelnut butter
Heat 60g butter until it turns a hazelnut color, keeping it at body temperature (37°C).
2
Melt the chocolate
Chop the chocolate and melt it over a double boiler.
3
Mix dry ingredients
Mix powdered sugar, flour, and almond flour. Add the lightly beaten egg whites.
4
Add hazelnut butter
Add the 37°C hazelnut butter and honey to the mixture and stir.
5
Add chocolate
Add the melted chocolate and stir thoroughly. Refrigerate.
6
Pipe and bake
Transfer the dough into a piping bag, pipe into Savarin molds, bake in a 180°C oven for 6–7 minutes, then unmold.
