Aabhas Jain is convinced that Indian patisserie has become stronger in recent years and that its tourist appeal has improved incredibly, although “it has not got the popularity and platform to be showcased the way it deserves”.
For the Assistant Director Culinary Studies of the Indian School of Hospitality, pastry is an art that improves with the exploration of new ideas, innovation and the willingness to try something new every day, giving rise to pieces like this chocolate travel cake with hazelnut praline and chewy caramel center.
Hazelnut Chocolate travel cake
- 200 g unsalted butter
- 150 g castor sugar
- 175 g pastry flour
- 15 g liquid glucose
- 90 g marzipan (almond paste)
- 2 no orange zest
- 60 g roasted hazelnuts (chopped)
- 40 g hazelnut praline (hazelnut paste)
Heat liquid glucose and marzipan in the microwave and transfer it to a stand mixer. Cream it along with butter and castor sugar. Mix pastry flour, orange zest, and roasted hazelnuts (chopped) together. Once the mixture is creamed, it turns a pale yellow in color. Add dry ingredients to it and hazelnut praline paste. Mix well to form a homogeneous mixture. Pour the batter in the desired mold. Bake it at 170°C for about 25 to 30 minutes. Once it cools, demold, and apply pastry gel (cold gel) to it. Garnish with roasted hazelnuts.