Steps for Mini Half-Sphere Pastries

• In a large bowl, beat the eggs with the granulated sugar and vanilla extract for 10-15 minutes until they become frothy and pale. Gradually add the sunflower oil while continuing to whisk. Finally, add the sifted all-purpose flour, baking powder, and salt, and mix gently with a spatula using an upward motion to maintain the airy texture, until you obtain a smooth and homogenous mixture. Line a 12×16-inch (30×40 cm) rectangular baking pan with wet and wrung-out parchment paper, and pour the mixture, leveling it evenly with a flat spatula. Bake in a preheated static oven at 350°F (180°C) for about 15 minutes. When the base is ready (check with a toothpick), place it on a cutting board or tray, gently remove the parchment paper, and let it cool.

  

• In a bowl, pour the mascarpone, powdered sugar, and cream (all well-chilled from the fridge) and whip for a few minutes using the electric whisks. Add the Nutella and continue whipping. Finally, incorporate the finely chopped wafers into the mascarpone cream and mix thoroughly. Once the filling is ready, refrigerate for 1 hour.

  

• Once the base has cooled, cut out discs using a 2.5-3 inch cookie cutter and set them aside. Meanwhile, melt the white chocolate in a double boiler and pour a few spoonfuls of the melted chocolate into the silicone half-sphere molds, brushing it a couple of times as shown in the photo to completely cover the molds. Freeze for 30 minutes to solidify. Retrieve the mold from the freezer, pour the Rocher cream into the various half-spheres, and place a soft base disc on top to seal everything.

  

• Put the mold back in the freezer for a couple of hours to freeze. Then, carefully remove the half-spheres from the mold and place them all on a serving plate. Now let’s focus on the final decoration. Melt the dark or milk chocolate in a double boiler and, using a spoon or by slightly dipping the base of the pastries into the chocolate, “glaze” the bottom and sprinkle to adhere the chopped hazelnuts along all the edges. It’s easier done than said. Just look at the photo.

  

• Finally, decorate the surface with more melted dark chocolate, a dollop of whipped cream, and a whole hazelnut.

  

• And there they are, ready to serve. I hope you like this latest recipe of mine, see you next time, friends.