Name: Kinder Bueno cake
Yield: 12 servings

Directions

Prep. time

50m

Hazelnut Crunch
- 180 g butter waffles
- 100 g toasted hazelnuts
- 100 g cocoa butter
- 50 g white chocolate
- Begin by toasting the hazelnuts in the oven for 20 minutes at 150º C.
- Once the hazelnuts have cooled, place them in a food processor along with the wafers and grind until a texture similar to sand or crushed biscuits is obtained.
- Next, melt the white chocolate and cocoa butter, either in a double boiler or in the microwave at low power and in short bursts, and add it to the hazelnut and wafer mixture.
- Mix well until obtaining a homogeneous mixture and divide into three equal parts using a scale.
- On parchment paper and using a square mould 20 cm on each side, form three square sheets of around 5 mm thick.
- Finally, reserve in the freezer for at least 2 hours or until the crunchy sheets are completely frozen.
Hazelnut Namelaka Cream
- 400 g heavy cream (35% fat)
- 375 g white chocolate
- 200 g hazelnut or whole milk
- 80 g hazelnuts
- 5 g gelatine
- First, hydrate the gelatine in cold water for a minimum of 10 minutes.
- On a baking tray, place the hazelnuts and toast them at 150º C for 20 minutes.
- Then, let them cool slightly and grind them with a food processor until obtaining a liquid and shiny paste.
- In a saucepan, heat hazelnut milk and cream over medium heat until it starts to boil. At that point, turn off the heat and add the hydrated gelatine.
- Next, pour the hot mixture over the white chocolate and integrate it with a rubber spatula. Add the hazelnut paste and emulsify the mixture with a hand whisk.
- Transfer the mixture to a container and cover it with cling film making contact with the cream. Let it cool and store it in the fridge for a minimum of 4 hours, ideally overnight.
Milk Chocolate Covering
- 300 g milk chocolate (43%)
- 70 g sunflower or neutral oil
- Start by melting the chocolate in a double boiler or in the microwave in short bursts and at low power, making sure not to burn the chocolate.
- Then, add the oil and incorporate it with a spatula.
- Set aside.
Assembly
- 15 g chocolate dark (70%)
- 3 g sunflower or neutral oil
- Begin by placing the square mould 20 cm on each side on a plate and placing one of the hazelnut crunch sheets inside.
- Then, take out of the fridge the Hazelnut Namelaka cream, lightly beat it with a whisk to make its texture creamier and easier to work with, and pour half of it over the crunch sheet. Spread it with a spatula to obtain a uniform layer.
- Next, place a second sheet on top, pour the other half of Hazelnut Namelaka cream, spread with a spatula, and put the third and last crunch sheet on top.
- Now, put the cake in the freezer for a minimum of 6 hours or until the cake is completely frozen.
- After the time has passed, heat our milk chocolate covering to 35º C, take the cake out of the freezer, place it on a rack, and cover it with the covering.
- Meanwhile, melt the dark chocolate with the oil, let it cool to 35º C, and decorate by applying thin lines on the cake.
- Let it thaw at room temperature for about 3 hours, depending on the room temperature, and store it in the fridge until consumed. Leave at room temperature for 15 minutes before serving.

Hazelnut Crunch

180 g butter waffles
100 g toasted hazelnuts
100 g cocoa butter
50 g white chocolate

Hazelnut Namelaka Cream

400 g heavy cream (35% fat)
375 g white chocolate
200 g hazelnut or whole milk
80 g hazelnuts
5 g gelatine

Milk Chocolate Covering

300 g milk chocolate (43%)
70 g sunflower or neutral oil

Assembly

15 g chocolate dark (70%)
3 g sunflower or neutral oil

Kinder Bueno cake

Hazelnut crunch

Hazelnut Namelaka cream

Milk chocolate glaze

Assembly

Hazelnut Crunch

180 g butter waffles
100 g toasted hazelnuts
100 g cocoa butter
50 g white chocolate

Hazelnut Namelaka Cream

400 g heavy cream (35% fat)
375 g white chocolate
200 g hazelnut or whole milk
80 g hazelnuts
5 g gelatine

Milk Chocolate Covering

300 g milk chocolate (43%)
70 g sunflower or neutral oil

Assembly

15 g chocolate dark (70%)
3 g sunflower or neutral oil

Raffaello cake

Kinder délice

Gianduja Sbriciolata torte

Kinder Bueno cake

Hazelnut crunch

Hazelnut Namelaka cream

Milk chocolate glaze

Assembly

Hazelnut Crunch 180 g butter waffles 100 g toasted hazelnuts 100 g cocoa butter 50 g white chocolate

Hazelnut Namelaka Cream 400 g heavy cream (35% fat) 375 g white chocolate 200 g hazelnut or whole milk 80 g hazelnuts 5 g gelatine

Milk Chocolate Covering 300 g milk chocolate (43%) 70 g sunflower or neutral oil

Assembly 15 g chocolate dark (70%) 3 g sunflower or neutral oil

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Hazelnut Crunch

180 g butter waffles
100 g toasted hazelnuts
100 g cocoa butter
50 g white chocolate

Hazelnut Namelaka Cream

400 g heavy cream (35% fat)
375 g white chocolate
200 g hazelnut or whole milk
80 g hazelnuts
5 g gelatine

Milk Chocolate Covering

300 g milk chocolate (43%)
70 g sunflower or neutral oil

Assembly

15 g chocolate dark (70%)
3 g sunflower or neutral oil