Steps for the single-portion Rocher pastries

• To make these single-portion pastries, you need to prepare the soft cocoa base in advance. In a large bowl, beat the eggs with granulated sugar for 10-15 minutes until they are foamy and whitish, add the sunflower oil slowly and continue beating. Finally, add the sifted all-purpose flour, unsweetened cocoa powder, vanilla, and salt, and mix for a few more minutes until you have a smooth and homogeneous mixture. Line a rectangular baking tray or sheet pan measuring 12×16 inches with wet parchment paper and pour 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 (of course, do the toothpick test), place it on a cutting board or tray and gently remove the parchment paper and let it cool.

  

• Once the base has cooled down, cut out discs with a 4-inch cookie cutter.

  

• In a bowl, mix the mascarpone, cream, and Nutella with electric whisks until you get a frothy mixture and set aside in the fridge.

  

• Using the cut-out discs, assemble the cakes. Place the first disc on parchment paper and fill with mascarpone and Nutella cream as shown in the picture, placing a nut of Nutella or hazelnut cream in the center. Seal with the other disc and finish by glazing the entire cake. Repeat with the other discs. 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 get a shiny and creamy glaze. Finally, add the hazelnut crumbs and mix. Let cool for about ten minutes or until the glaze reaches a temperature of 95°F.

  

• Take out the now frozen cakes from 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 surface of each cake with mascarpone and Nutella cream, wafers, and Rocher pralines.

  

• And here they are ready to be placed in the fridge to acclimatize for a couple of hours and then serve. I hope you enjoy this latest recipe of mine, until next time friends.