Ferrero Collection Pralines, Chocolate Gift, Wedding Gifts, Chocolate Hamper, Gifts for Women and Men, Coconut Raffaello and Dark Chocolate Rondnoir, Box of 48 (518g)

Product Information

So once pastry cream is set but not cold and butter is soft, move butter into your Stand mixerfitted with your whisk attachment and start creaming the butter for a few minutes until it becomes fluffy. Alternatively, the mixing process can be made with an Electric hand mixer too

No special equipment is needed– All you need is 3 round cake tins and a nozzle for piping the decoration. This Ferrero Rocher cake design actually can be made without too much hassle, or equipment, utilizing the same cream, roasted hazelnut, and a piping nozzle Cupcake liners should be about 2/3 full. First add about 1 tablespoon of the batter, then place unwrapped (frozen) Ferrero Rocher in each cup and add remaining batter. I have a whole detailed Baking Guide with tons of tips about making the perfect pastry cream with detailed Troubleshooting etc. In short, prepare the following: You can make the cake layers ahead of time. For best results, allow the cake layers to cool almost to room temperature. When they’re still just slightly warm, wrap them in plastic wrap and leave them on the counter overnight. Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.Ferrero rocher flavor- It is perfect for you Ferrero rocher lovers! This cake is loaded with chocolate and hazelnut frosting and topped with Ferrero rocher candy. It’s fun way to use Ferrero Rocher chocolates as a garnish or you could even stuff the cupcake with the chocolate ball instead of using Nutella. Oil:This chocolate cake is an oil-based cake (no butter) that keeps the cake super moist. Butter-based cakes tend to harden a lot in the fridge, with oil we won’t have this issue. Use no flavor vegetable oil To achieve the perfect Ferrero Rocher experience in a cake format our cake needs to meet the following criteria:

Salt- We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.

Mix until well combined. It’s easiest to use a silicone spatula for this, so that you can scrape down the sides as you go. If the cake is sliced, place the slices in an airtight container. You can also individually wrap each slice in plastic wrap if you want to remove one at a time. Place the container in a freezer bag and squeeze out all the excess air. You can store them in the freezer for up to 2 months.