- CrispBase
- 100g crushed hazelnuts
- 100g ground almonds
- 100g unsalted butter
- 100g brown sugar
- 10g flour
- Hazelnut Praline
- 125g hazelnut praline 50%
- 50g cream 35%
- 38g egg yolks
- Crumble
- 70g unsalted butter
- 70g pistachio powder
- 70g soft brown sugar
- 70g flour
- Pinch of salt
- 2g orange zest
- Chocolate Sponge
- 95g cocoa powder
- 135g flour
- 285g egg yolks
- 240g caster sugar
- 55g caster sugar
- 285g egg whites
- Pinch cream of tartar
- 95g unsalted butter
- Blood Orange Jelly
- 125g blood orange pulp
- 8g caster sugar
- 2.5g gelatine powder
- 13 ml water
- Mousse
- 200g egg yolks
- 360g Valrhona Ashanti 67% Grand Crus
- 72g caster sugar
- 360g cream
- 360g cream
- Chocolate Glaze
- 200g gcream 35%
- 250g granulated sugar
- 220g water
- 50g glucose syrup
- 100g cocoa powder
- 35g water
- 20g gelatine
Ar a bi a n N i g ht
Ingredients
Method
CrispBase:
Cream butter and sugar. Add flour and nuts, bake at 150°c for approximately 16 minutes.
Hazelnut Praline:
Slowly mix cream into praline, add egg yolks. Bake 170°c for approximately 8 minutes.
Crumble:
Sift the pistachio powder, sugar and flour together then add the cold butter and orangezest and mix
well. Refrigerate for 2 hours before baking. Cook for 10 min @ 180°c
Chocolate Sponge:
Sieve together the cocoapowder and flour. Whisk together the egg yolk and 240g castor sugar. Make
a meringue with egg whites, 55g castor sugar and a pinch of cream of tartar to a stiff peak. Mix egg
yolk mixture with dry ingredients then fold in the meringue. Pour 1cm high and Bake for 10min
@170˚c
Bloodorange jelly:
Heat the blood orange pulp to 60˚c and caster sugar and cool to 40˚c. Add the gelatine that has
bloomed in the water and set.
Mousse:
Cook sugar 121°c, Whisk egg yolk. Add sugar to egg yolks. Boil cream then add to Valrhona Ashanti
gr and crush chocolate. Mix in the egg yolk. Cool mix to 30˚c then fold in the whipped cream.
Chocolate glaze:
Boil 220g water, cream, sugar and glucose. Then add cocoa powder and gelatine soaked in 35g water.
Mix and glaze.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
