“Infinitely hazelnut” cake infinitely delicious, from the great chef “Pierre Hermé”.


Prep time: 45 minutes

Cook time: 45 minutes

Serves: 6-8 people:

Today I share with you the “infinitely hazelnut” cake from the great Chef Pierre Hermé.  Impossible to imagine my blog without a recipe for the “king of the macaron” or the “Picasso of pastry” as he has been nicknamed by the magazine “Vogue”.

This “infinitely hazelnut” cake is infinitely tasty, infinitely irresistible, infinitely amazing … ..

This recipe was shared by Charles and Ava, it’s composed of a moist cake with cubes of praline – feuilletine, and hazelnuts which bring the crunchiness, soaked in syrup flavored with hazelnut, add to that this hazelnut cream on top  composed of milk chocolate, hazelnut paste and hazelnut praliné, all coated with Dulcey chocolate with a mild caramel taste.  

This “infinitely hazelnut” cake is quite simply a taste marvellous.

Conclusion, if you are a hazelnut fan, you will be served. You can also try the “gianduja hazelnut and orange blossom” cake from Chef Christophe Michalak HERE.

View Print Layout
Print Recipe
Close Print

Infinitely hazelnut cake from the great chef Pierre Hermé

  • Prep time: 45 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour 30 minutes
  • Serves: 6-8 people:

To make the “Infinity hazelnut” cake from chef “Pierre Hermé”, you will need a 24cm / 8cm loaf cake.
It’s also takes 4 hours for the hazelnut cream to set in the fridge.
Check “tricks & tips” to see how to make pâte à glacer blond or an alternative to it.


Praline - feuilletine :

  • 50 g hazelnut praline
  • 50 g hazelnut paste
  • 20 g milk chocolate
  • 10 g unsalted butter , melted and warmed
  • 20 g hazelnut , toasted and coarsely chopped
  • 50 g feuilletine , (It’s a thin, crispy sweetened crêpes dentelles)

Batter cake :

  • 130 g hazelnut powder
  • 120 g unsalted butter, ( to make brown butter)
  • 60 g flour , all-purpose
  • 4 g cornstarch
  • 120 g brown sugar, (including 20g for egg whites)
  • 100 g eggs
  • 28 g icing sugar
  • 2 g fleur de sel , (salt)
  • 142 g egg whites
  • 66 g whole hazelnut , toasted and coarsely chopped

Syrup :

  • 62,5 g water
  • 31 g caster sugar
  • 22 g hazelnut paste

Hazelnut cream :

  • 28 g milk chocolate
  • 50 g hazelnut praline
  • 75 g hazelnut paste

Dulcey glaze :

  • 250 g pâte à glacer , blond
  • 83 g milk chocolate
  • 147 g Dulcey chocolate

Assembly :

  • 5 hazelnuts
  • 1/2 tsp edible gold dust


Praliné- feuilletine :

  • 1)

    In a bowl, combine the melted milk chocolate, the hazelnut praliné, the hazelnut paste, the cooled melted butter, the coarsely chopped hazelnuts and finally the feuilletine (crispy crêpe dentelle). Mix everything until a homogeneous dough is obtained, fill a circle 1.5 cm high with this mixture, then put it in the freezer for about 30 minutes.

    Cut it into 1.5 cm cubes.  Put everything back in the freezer.

Cake batter :

  • 1)

    Roast the hazelnuts for 15 minutes in an oven preheated to 160C, blend to obtain a powder.
    During this time, make the brown butter, filter and let it cool.
    In a bowl on the electric mixer fitted with the paddle attachment, pour the hazelnut powder, fleur de sel, icing sugar, 100 g of brown sugar, and the previously beaten eggs.  Mix all of these ingredients well until you get a homogeneous mixture.  Then add the flour, cornstarch and warm brown butter.  Mix until everything is completely incorporated and homogenized. Set aside the time to whisk the egg whites with the remaining 20g of sugar.  It is important that the whites are not too firm to facilitate their incorporation into the previous mixture (a light peaks form is enough, a texture of shaving foam).
    Using the spatula, and gently fold in the egg whites so as not to drop themn until Incorpora. Finally add the roasted and coarsely chopped hazelnuts.


    Fill 1/3 of a buttered mold with the cake batter, add a few frozen praliné-feuilletine cubes, cover them with the cake batter, add once more the frozen praliné-feuilletine cubes then cover one last time with the cake batter.

    Bake for 10 minutes at 180C followed by 40 minutes at 170C, or until the cake is cooked and golden.

Syrup :

  • 1)

    Meanwhile, make the syrup.
    In a saucepan, put the caster sugar and the water, bring to the boil, wait a few seconds, the sugar must be completely dissolved, before adding everything to the hazelnut paste, mix using a hand blender to have a   homogenize liquid.

    Take the cake out of the oven, let it cool down to be able to unmold it and soak it with syrup using a brush.
    Soak the cake while it is still hot with the hot syrup, both must have the same temperature.


Hazelnut cream :

  • 1)

    In a bowl, mix all the ingredients, film on contact and let stand 4 hours in the refrigerator before use.

    Transfer the cream to a pipping bag fitted with a ” round 10 mm” tip, make cords as in the picture. Put the cake in the fridge for 30 minutes. Meanwhile make the dulcey chocolate icing.


Dulcey chocolate icing :

  • 1)

    In a bowl, place the melted dulcey chocolate, the melted milk chocolate, and “pâte à glacer” blond.  Mix everything using a hand blender gently to avoid bubbles.  Let stand at room temperature to reach 30C, before generously glaze the cold cake placed on a grid covered with cling film.
    If you don’t have the “pâte à glacer” blond, check “tips & advice” for the alternative.
    Set aside at room temperature time to coat a few hazelnuts with gold powder, place them on top of the cake while the icing is not completely set.
    Put the cake in the fridge until the shell is hard.
    Take out of the fridge 20 minutes before tasting.



    Enjoy !



Tips & Tricks :

What if you don’t have the “pâte à glacer” blond ? So you have 2 options.
1. You do it yourself and in this case you would need:
o 140g of white chocolate
o 60g of cocoa butter
o 14g of grape seed oil
mix together the melted chocolate and cocoa butter, then add the grapeseed oil and mix until you get a homogeneous mixture. (recipe by Charles and Ava)
2. Otherwise:
o 300g of dulcey chocolate
o 30g of grapeseed oil
Melt the chocolate in Bain-Marie or in microwave then add the oil.  Mix until you get a homogeneous mixture. (this is the one I used).

If you don’t have “feuilletine” which is a crispy, thin crêpes dentelles , you can use cornflakes to add the crunchiness.


Leave a comment

Your email address will not be published. Required fields are marked *

Previous recipe Next recipe