Hello friends, today I’m offering you these delicious Rocher mini pastries that will win you over at the first bite. They are mini chocolate cakes filled with mascarpone and Nutella cream, glazed with a Rocher glaze. I assure you they are very simple to make. Below you will find the recipe..

Difficulty: Easy
Cost: Economical
Cuisine: Italian

Ingredients for Rocher Mini Pastries

3/4 cup granulated sugar
5 eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3.5 tbsp milk
1/4 cup sunflower oil
1 tsp baking powder
1 tsp vanilla extract
1 pinch fine salt
14 oz mascarpone
2/3 cup heavy whipping cream
1 1/8 cup Nutella®
5 oz milk chocolate
1/2 cup liquid heavy cream
1/4 cup chopped hazelnuts
hazelnut wafers
Rocher pralines

Tools

1 Bowl
Electric beaters
Piping bag
Pastry ring
1 Baking sheet
1 Cooling rack
1 Small saucepan
1 Parchment paper

Steps for Rocher Mini Pastries

To make these mini pastries, start by preparing the soft cocoa base in advance. In a large bowl, beat the eggs with the granulated sugar for 10-15 minutes until they become foamy and whitish, then gradually add the sunflower oil while continuing to beat. Finally, add the all-purpose flour, unsweetened cocoa powder, vanilla, and previously sifted salt and mix for a few more minutes until you get a smooth and homogeneous mixture. Line a rectangular baking sheet or baking tray measuring 12×16 inches with damp parchment paper and pour in the mixture, leveling it evenly with a smooth spatula. Bake in a preheated static oven at 350°F for about 15 minutes. When the base is ready (obviously do the toothpick test), place it on a cutting board or tray, gently remove the parchment paper, and let it cool.
Once the base has cooled, cut out discs using a 4-inch pastry ring.
In a bowl, mix the mascarpone, cream, and Nutella with electric beaters until you get a fluffy mixture and set aside in the fridge.
Assemble the cakes with the discs. Place the first disc on parchment paper and fill it with mascarpone and Nutella cream as shown in the photo, placing a dollop of Nutella or hazelnut cream in the center. Seal with the other disc and finish by glazing the entire cake. Continue with the other discs in the same manner. Place them on a tray lined with parchment paper and put them in the freezer for 1-2 hours.
In a small saucepan, heat the cream, turn off the heat, and add the chopped milk chocolate, stirring until you obtain a shiny and creamy glaze. Finally, add the chopped hazelnuts and mix. Let it cool for about ten minutes or until the glaze reaches a temperature of 95°F.
Take the now frozen cakes out of the freezer and place them on a cooling rack. Glaze the cakes with the Rocher glaze. Then place them on a serving plate.
Decorate the top of each cake with mascarpone and Nutella cream, wafers, and Rocher pralines.
And here they are, ready to be placed in the fridge to acclimate for a couple of hours and then served. I hope you enjoy my latest recipe, see you next time, friends.