Recipe Of The Week, The Peabody's Signature Equinox Cake

This week's recipe of the week comes from the famous Peabody Hotel in Memphis Tennessee and their executive pastry Chef Konrad Spitzbart. 

Hazelnut Brulee Center Ingredients

·      2 cups heavy cream

·      6 ounces egg yolks

·      ½ vanilla bean

·      4 ounces sugar

·      4 ounces Hazelnut paste


Preheat oven to 300 F, line a baking dish (about 7inch diameter) with plastic wrap.

In a pot add cream, ½ of the sugar and scraped vanilla bean and bean, bring to a boil, whisk yolks and rest of sugar and hazelnut paste together.

Temper into hot cream and cook to nape’, strain into baking dish and bake in a water-bath until just set.

Put in freezer and get frozen, in order to handle easy when needed.

Crunch Bottom Layer Ingredients

·      Sheet of chocolate sponge

·      5 ounces dark chocolate (58%)

·      3 ounces hazelnut gianduja chocolate

·      1 ½ ounces feuilltine crunch


Melt dark chocolate and gianduja together, add feuilltine and then spread on top of chocolate sponge, after chocolate is set cut out 6 inch circle. Put aside covered.

Hazelnut Mousse Layer

·      2 ½ cups heavy cream

·      7 ounces gianduja chocolate

·      3 ounces egg yolks

·      3 ounces honey

·      3 ½ sheets gelatin


Melt gianduja chocolate, in a pot bring the honey to a boil, whip cream to soft peak. In a bowl for a Kitchen Aid with a whip start to whip yolks, slowly add hot honey and whip until pale and double. Bloom gelatin sheets, melt. Fold melted gianduja into egg mixture, add melted gelatin and at last fold in soft peak whipped cream. Pour mouse into molds first.

After Hazelnut mousse is set a little, place cut out Brulee center in the middle on top of hazelnut mousse.

Dark Chocolate Mousse

·      5 ounces egg yolks

·      5 ounces honey

·      2 ½ cups heavy cream

·      14 ounces dark chocolate (58%)

·      3 sheets gelatin


Make the chocolate mousse the same way as the hazelnut mousse and then pour on top of the hazelnut mousse and brulee center. Top with the crunch, make sure it is even and then put cake into freezer.

Glace Ingredients

·      1 cup simple syrup (1:1)

·      1-1/2 cups heavy cream

·      2-1/2 ounces glucose

·      7 ounces dark chocolate (58%)

·      23 ounces dark chocolate glaze


Bring simple syrup, cream and glucose to a boil, add chocolate and stir until melted. Let rest for about 8 hours.

To Finish and Glaze Cake:

Unmold frozen cake, flip right site up and place on a wire rack with a sheet pan on the bottom, temper and rewarm glace and glaze the whole cake, take off rack and let glace set. Garnish and serve.

Click Here to Watch Chef Jeff Make The Signature Equinox Cake

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