Teatime and Viennoiseries



Original Recipe by Thea Habjanic, Executive Pastry Chef, Mercado Little Spain

5 steps

Recipe Step by Step


Hazelnut Sponge

160g toasted hazelnuts
230g sugar
40g all-purpose flour
8 ea egg whites
3/4 tsp salt
1 tsp amaretto liqueur

Preheat oven to 325˚F (163˚C). Line a 9inch springform pan with parchment on the bottom and sides. Spray the parchment with cooling spray.

Combine the nuts and half of the sugar (115g) in a food processor and blend. Add the flour and combine until finely ground. Set aside.

Whip the egg whites with the salt until foamy, then slowly add the rest of the sugar (115g). Whip until stiff, shiny peaks forms. Sprinkle half of the hazelnut mixture on top and carefully fold into the whites. Add the second half and fold in until no streaks remain. The mixture will be super fluffy.

Pour into your prepared pan and spread evenly. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before unmolding. Once unmolded, refrigerate until cold and cut the cake into two even layers.


OPALYS Whipped Ganache

140g heavy cream 36%
1 ea vanilla bean (scraped)
30g glucose
10g salt
100g 8118 (OPALYS 33% FEVE 3KG)
200g heavy cream 36%
20g Grand Marnier (or another orange liqueur)

Heat 140g heavy cream, vanilla bean, salt and glucose to almost a simmer, then pour over the OPALYS 33% White Chocolate. Allow to melt, stirring with a spatula, then immersion blend to emulsify. Add 200g heavy cream and Grand Marnier and blend. Let set. When ready to use, whip until it reaches frosting consistency.



153g passion fruit purée
20g brown sugar
20g honey
500g heavy cream 36%

In a pot, heat the purée, brown sugar, honey and heavy cream until almost simmering. Pour over the PASSION FRUIT INSPIRATION in a bowl and blend to emulsify. Let cool before using. When ready, whip until the ganache reaches frosting consistency.


Chocolate Cookie for Praliné Cookie Crunch

175g butter
110g powdered sugar
8g salt
275g all-purpose flour
30g 9932 (CACAO POUDRE 250G)

In a stand mixer, beat the butter, powdered sugar and salt with the paddle attachment until well blended. In a separate bowl, sift together the flour and COCOA POWDER. Add the dry ingredients to the butter mixture and mix on low speed until the dough forms a crumbly ball.

Heat the oven to 325˚F (163˚C). On a parchment-lined sheet tray, place random chunks of the dough and bake for 15-20 minutes until slightly firm. Let cool completely.


Praline Cookie Crunch

1 ea Chocolate Cookie Batch

Blend the cookie chunks in a food processor to a fine crumb. Place the crumbs in bowl. Add the PRALINÉ. Mix until smooth.

Take half and place in between two sheets of parchment or two Silpats. Roll to 1/8” thickness and place in the freezer. Using an 9 inch cake ring, cut out a circle and carefully place on a flat surface in the freezer until ready to use.

Assembly and finishing

Place the first layer of Hazelnut Sponge on a cake board or plate and spread with a ½ inch layer of Passion Fruit Whipped Ganache. Spread evenly. Top with a Praliné Cookie Crunch circle. Refrigerate for a half hour.Spread another ½ inch layer of Passion Fruit Whipped Ganache evenly on top of the Praliné Cookie Crunch. Place a second hazelnut sponge layer on top. Refrigerate for a half hour.Use the OPALYS Whipped Ganache to coat the entire cake with a crumb coat. Refrigerate for a half hour.Starting from the bottom, frost with the Passion Fruit Whipped Ganache, going almost all the way up. About 3/4 of the way to top, start frosting with OPALYS Whipped Ganache and blend with a spatula to create an ombré look. Add an even coat of OPALYS Ganache to the top of the cake. Top with toasted hazelnuts and edible flowers as desired and enjoy!!