Mini Chocolate and Hazel Nut Pavlova
Mini Chocolate and Hazel Nut Pavlova. This is a creamy chocolate and hazelnut paste filled mini pavlova for dessert or tea time.
- Prep Time: 25 min
- Cook Time: 1hr and 45 min
- Total Time: 1 hr 70 min
- Yield: 16 1x
- Category: Desserts
- Method: Oven Baking
- Cuisine: New Zealand, Australian
Ingredients
Scale
For the Pavlova
- 4 egg whites (room temperature)
- 280 g of castor sugar (fine sugar)
- 1/2 tsp of cream of tartar
For the creamy hazelnut paste
- 1 Tbsp of Hazel nut paste or butter
- 500g full cream Stored in fridge the day before.
For chocolate Ganache
- 200 g of dark cooking chocolate (crushed to pieces)
- 200 g of full cream
Instructions
- Preheat oven to a medium heat. 0f 80 Deg. C to 100 Deg. C (200Deg F)
- Line two baking sheets with grease proof paper or non stick sheets.
- In a clean dry bowl pour the egg whites, cream of tartar and start whisking them on a low speed until foamy. Once foamy increase the speed to medium, until the beaten egg whites form a stiff peak.
- Only then do you add castor sugar one tablespoon at a time whisking between additions until all is combined and you have a stiff glossy mix.
- Fill a piping bag with the egg whites and use a star nozzle.
- Start by piping a blob and then start on the outside and pipe in one action the pavlova twirls. On the side. Then once more on top for the sides.
- Repeat until you have piped your pavlova basket.
- Place the pavlova in the oven and bake for 1 hour and 45 min.
- Do not open the door, also once they have baked switch of the oven and leave the door closed for at least 1 hour. Or preferably leave over night until cool to prevent them from cracking. Before removing.
- Once removed from the oven and well cooled, then you can fill them.
- Then to make the chocolate hazel nut cream.
- Obtain the 500 g of full cream (that was stored the day before in the fridge)
- The one Tbsp of hazel nut paste.
- The cream is to be whisked with a mixer until it forms peaks, then you add the paste slowly and whisk until peaks are formed. (do not over whisk)
- Dark chocolate Ganache
- In a small bowl heat the 200 g cream until almost at boiling and add the crushed crushed dark chocolate. Leave to rest for a minute The stir until all the chocolate is melted completely. Leave it for 40 minutes at room temperature until its firm enough to use as a pastry bag.
- Then fill the pavlova’s with the cream and hazelnut, firstly and then pipe the chocolate and cream paste on top like icing, or as you would like. Sprinkle some chopped up hazel nuts on top and maybe some cocoa powder over that.
- enjoy
Notes
The cream must be in fridge for a day at least. Add the castor sugar slowly until the egg whites are stiff.