Vanilla and praline entremet composed of
– a hazelnut biscuit,
– hazelnut/almond praline,
– vanilla mousse,
– brown velvet spray,
– a scoop of vanilla ice cream,
– almond powder,
– a cocoa tuile.
Equipment used
– Silikomart mini dot mould with 6 cavities
– Ancel 210 bloom gelatine (gold quality)
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Ingredients
Hazelnut/almond praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Crunchy praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline
Hazelnut biscuit
✔35g hazelnut powder
✔35g sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white
Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Vanilla mousse
✔2g gelatine
✔100g single cream
✔100g white chocolate
✔Vanilla pod or vanilla powder
✔100g single cream with a minimum fat content of 30%
Brown velvet spray
Vanilla ice cream
The recipe
For 4 people
Hazelnut/almond praline
✔150g hazelnuts
✔150g almonds
✔150g caster sugar
Spread the hazelnuts and almonds on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts (which have been rubbed to remove as much of the skin as possible), the almonds and the chopped caramel in a blender and blend until you have a praline mixture. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the hazelnuts rises to the surface.
Crunchy praline
✔30g white chocolate
✔20g crêpes dentelles
✔40g hazelnut praline
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praliné. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out using a cookie cutter the same diameter as your mould. Place in the freezer until ready to assemble.
Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔5g flour
✔1 egg yolk
✔1 egg white
In a bowl, mix the whole egg with the caster sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a spatula. Pour the biscuit mixture onto a baking tray lined with baking paper. Bake the biscuit for about ten minutes at 180°C. The biscuit should be golden brown when it comes out of the oven.
Remove the biscuit from the oven and leave it to cool completely before cutting it with a cookie cutter slightly smaller than the diameter of your mould.
Vanilla mousse
✔2g gelatine
✔100g single cream
✔100g white chocolate
✔Vanilla pod or vanilla powder
✔100g single cream with a minimum fat content of 30%
Place the gelatine sheet in a bowl of cold water. In a small saucepan, heat the 100g single cream with the scraped and split vanilla pod. Turn off the heat, cover the saucepan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and, once off the heat, add the squeezed gelatine (after removing the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold single cream with an electric mixer. Pour in the previous mixture and stir gently.
Assembly
Fill the Silikomart mini dot mould with vanilla mousse, add the hazelnut biscuit and the crispy layer. Place in the freezer overnight.
The next day, remove the frozen desserts from their moulds and immediately apply the brown velvet spray.
Immediately place your dessert on your serving plate. Fill the top with praline. Place a small sheet of edible gold leaf on top.
Keep refrigerated.
Cocoa tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the silicone leaf mould. Smooth with an offset spatula to remove any excess.
Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.
Add chopped almonds and chocolate-coated almonds made using the Pavoni almond mould. Just before serving, add a scoop of vanilla ice cream and a cocoa tuile.
