An original recipe by L’École Valrhona North America Pastry Chef Guillaume Roesz
Category: Cakes
Difficulty: High


Caramel Cake 
120g sugar
80g cream
20g unsalted butter
50g egg 
50g all-purpose flour (can substitute gluten-free flour)
1g baking powder
1 pinch Fleur de Sel

Dulcey 32% Ganache
95g water 
5g corn flour 
95g Dulcey 32% Blond Chocolate

Hazelnut Dacquoise 
15g all-purpose flour (can substitute gluten-free flour)
80g hazelnut flour
25g confectioners’ sugar
110g egg whites
50g sugar
10g crushed hazelnuts




  • To make the brown butter, heat the butter in a saucepan over medium heat until it turns golden-brown and develops a nutty aroma. Be careful as it can burn quickly. Filter the brown butter through a sieve. You will end up with about 15 grams of brown butter.
  • To make the caramel, warm the cream and the brown butter in a pot. In another pot, make a dry caramel with the sugar. Deglaze the caramel with the warm cream and butter mixture. Let the caramel cool to about 95°F (35°C).
  • Beat the egg in a medium bowl. Add the cooled caramel and whisk until smooth. Sift in the flour and baking powder with the Fleur de Sel. Mix until just combined. Pour the batter into a container, cover with plastic wrap, and let it rest in the fridge overnight.


Dulcey 32% ganache:

  • Partially melt the Dulcey 32%over a bain-marie. In another saucepan, mix the water and the corn flour and bring to boil. Pour a third of the hot water mixture over the partially melted Dulcey 32%.
  • Make an emulsion using a spatula to avoid forming air bubbles. You’re looking for a smooth, shiny and elastic texture. Add the remainder of the hot liquid in two or three additions. Immediately pour the Dulcey 32% ganache into a 14 cm ring covered with plastic wrap. A silicon mold works too.
  • Let crystallize in the fridge for at least 4 hours, and then freeze.



  • Pour the Caramel Cake mixture in a 16 cm ring covered with aluminum foil. Bake at 302°F (150°C) for 15 minutes.* Allow the cake to cool.



  • Mix the flour, hazelnut flour and confectioners’ sugar in a bowl. Whip the egg whites and add the sugar in few additions to until you get soft peaks. Carefully, add the dry ingredients into the whipped egg whites.

  *Chef’s note: *Note that bake time and temperature may vary, depending on your oven.




  • Cut a piping bag in a St-Honoré nozzle shape. Pipe some of the dacquoise around the edge of the baked cake and in the center of the cake, and then spread with a spoon or spatula. Place the frozen Dulcey ganache in the center. Pipe some of the dacquoise around the edge of the ganache and on the top of it. Spread with a spoon (or spatula). Pipe the rest of the dacquoise in your desired fashion.
  • Sprinkle the crushed hazelnuts and some confectioners’ sugar over the top of the dacquoise. Bake at 338°F (170°C) for 30 minutes.*
  • Allow the cake to cool before unmolding. Dust with confectioners’ sugar. Enjoy warm from the oven or at room temperature.