Ferrero Rochelle by Rochelle Cooper

Executive Pastry Chef, The Duck and The Peach

The classic delight, the Ferrero Rocher, inspired this indulgent dessert. With its crunchy gianduja wrapper and touch of gold leaf as nods to the original, it looks as if you are about to unwrap a treat. Multiple textures in this modern version offer a twist on the famous confection. A pillowy hazelnut cake supports an airy, yet decadent, whipped hazelnut crémeux, while sunchoke chips are the chef’s kiss, providing a little salty, savory crunch on the finish.

Yield: 24 desserts

Hazelnut Cake

• 184 g almond flour, toasted until golden
• 92 g hazelnuts, toasted, chopped
• 260 g confectioner’s sugar, divided
• 60 g blended oil
• 221 g whole eggs
• 337 g egg whites
• 130 g confectioner’s sugar
• 46 g granulated sugar

1. Combine the almond flour, hazelnuts and 130 g of the confectioner’s sugar in a large bowl, whisking to break up any lumps.
2. Using a thin wire whisk, add the oil and whole eggs to the almond mixture.
3. Set the batter aside to hydrate while you make the meringue.
4. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the remaining 130 g of confectioner’s sugar and the granulated sugar to soft peaks.
5. Fold the meringue into the almond mixture a little at a time, breaking up any clumps of meringue as you go.
6. Spray just the bottoms of the cavities of a large muffin pan. This will allow the cake to grip the sides as it bakes so it doesn’t shrink.
7. Then portion the batter into the muffin cavities using a gray-handled (#8, 4 ounces) disher.
8. Bake at 350°F (177°C) with the fan on speed 2 for 20 minutes or until the top of the cake is light golden brown and holds structure.
9. Once it is cool, remove from the pan and set aside.

Crunchy Gianduja Shell

• 103 g cocoa butter
• 429 g Valrhona Guanaja 70% Dark Chocolate
• 186 g Valrhona Crunchy Praliné, Almond-Hazelnut 50%
• 2 g Maldon salt, crushed

1. Melt the cocoa butter and add the dark chocolate.
2. Melt the chocolate 60% of the way and stir to melt the rest.
3. Add the praliné and salt to the chocolate mixture and mix to combine.
4. Once the mixture is emulsified, check that it is tempered. If not, you can briefly place the mixture over an ice bath and stir to cool it. Treat this as you would tempered chocolate.
5. Once the chocolate sets quickly and without streaks, spread about a tablespoon onto 4-inch x 4-inch parchment squares and spread evenly to the thickness of the crunchies.
6. Place a Hazelnut Cake in the center of each chocolate-coated parchment square and use a large wide spatula to flip the cake and parchment square over carefully. To make it easier to mold the ruffle, place each cake on the well of an upside-down muffin tin.
7. Press down gently on the chocolate-coated parchment gently to mold it into a ruffle around the cake. You do not need to push all the way down.
8. Repeat with all of the chocolate squares.
9. Refrigerate to set completely, then carefully peel the parchment off when the chocolate contracts.
10. Store in the refrigerator for later use.
11. Pull the chocolate-draped cakes from the refrigerator to come to room temperature for service.

Whipped Hazelnut Cremeux

• 182 g egg yolks
• 7 g kosher salt
• 418 g whole milk
• 655 g heavy cream, 40% fat
• 245 g Valrhona Praliné Paste, Hazelnut – 60%
• 493 g Valrhona Guanaja 70% Dark Chocolate

1. Thoroughly whisk together the yolks and salt.
2. Boil the milk and cream and gently pour them into yolks while whisking to temper.
3. Return the egg mixture to the heat and cook on low to 185°F (85°C), stirring constantly.
4. Pour the hot anglaise over the combined chocolate and praliné paste.
5. Emulsify with an immersion blender, then strain.
6. Allow to set in the refrigerator overnight.
7. The following day, pull crémeux to temper for an hour or two, then whip it until it is lighter and stable.
8. Portion the whipped crémeux into piping bags fitted with medium-sized star tips for service.

Crunchy Praline Sauce

• 839 g Valrhona Crunchy Praliné, Almond-Hazelnut 50%
• 158 g water
• 2 g kosher salt

1. Stir the water and salt into the praliné and whisk until smooth, shiny and emulsified.
2. Store in the refrigerator.
3. Transfer to small containers for service.
4. Use at room temperature.

Hazelnut Praline Sauce

• 321 g Valrhona Praliné Paste, Hazelnut – 60%
• 107 g water
• 5 g kosher salt

1. Stir the water and salt into the praliné and whisk until smooth, shiny and emulsified.
2. Store in the refrigerator.
3. Transfer to a squeeze bottle for service.
4. Use at room temperature.

Sunchoke Chips

• 227 g sunchoke (Jerusalem artichoke)

1. Preheat the fryer or heat oil in a pan to 300°F (149°C).
2. Slice the sunchokes thin on a mandoline slicer.
3. Fry the sunchoke slices until golden and transfer them to a paper towel-lined tray.
4. Store in a dry, airtight container.

Assembly

• Castillio Arbequina Finishing Olive Oil
• Toasted Chopped Hazelnuts
• Edible Gold Leaf
• Maldon Salt

1. Place a tablespoon of the Crunchy Praliné Sauce in the center of a shallow bowl.
2. Place a Hazelnut Cake with the chocolate shell on the bottom on top of the Crunchy Praliné Sauce.
3. Pipe the whipped crémeux on top of the cake as if it were a classic cupcake, in a spiral with a point at the top.
4. Drizzle the Hazelnut Praliné Sauce and olive oil in a zig zag across the crémeux spiral.
5. Garnish the whipped crémeux with toasted chopped hazelnuts, sunchoke ships, gold leaf and Maldon salt.

Photos by Sara Matista @smatista_photography 

(This recipe appeared in the Fall 2025 issue of Pastry Arts Magazine)