Vanilla hazelnut mushroom composed of
– hazelnut praline,
– hazelnut brittle,
– vanilla mousse,
– hazelnut mousse,
– brown velvet and caramel spray,
– sweet cocoa paste.
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut praline crunch
✔30g white chocolate
✔30g crêpes dentelles
✔40g hazelnut praline
Vanilla mousse
✔1g gelatine
✔30g single cream
✔30g white chocolate
✔Vanilla pod or vanilla powder
✔40g single cream (min. 30% fat)
Hazelnut mousse
✔1g gelatine
✔30g single cream
✔35g hazelnut praline
✔40g single cream (min. 30% fat)
Sweet cocoa dough
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
Brown and caramel velvet spray
A few whole hazelnuts
The recipe
For 3 people
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Spread the hazelnuts 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 skin as possible, and the caramel, cut into pieces, in a blender and blend until you obtain praline. 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 hazelnut praline
✔30g white chocolate
✔30g crêpes dentelles
✔40g hazelnut praline
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut into mushroom shapes using a knife. Place in the freezer until ready to assemble.
Vanilla mousse
✔1g gelatine
✔30g single cream
✔30g white chocolate
✔Vanilla pod or vanilla powder
✔40g 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 30g of 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 40g of very cold liquid cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into your mushroom mould (choosing the first mushroom shape) and place your crunchy hazelnut praline biscuit on top. Place in the freezer for 4 hours.
Hazelnut mousse
✔1g gelatine
✔30g single cream
✔35g hazelnut praline
✔40g single cream (min. 30% fat)
Place the gelatine sheet in a bowl of cold water. Heat the 30g single cream with the hazelnut praline in a small saucepan. Remove from the heat and add the drained gelatine. Mix and set aside. Whip the cold single cream with an electric mixer. Pour in the previous mixture and stir gently. Pour into your mushroom mould (choosing the second mushroom shape) and place your hazelnut praline crispy biscuit on top. Place in the freezer for 4 hours.
Sweet cocoa dough
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa
✔35g butter
Mix all the ingredients together in a bowl, spread on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Cover your praline cake with the sweet cocoa dough.
Remove the frozen desserts from their moulds and immediately apply the brown velvet spray to half of the mushrooms and the caramel velvet spray to the other half. Protect the stems before applying the sprays.
Using a fork, make a few grooves in the stems, then brush a little cocoa powder onto them.
Arrange the sweet cocoa pastry on your serving plates. Place your desserts on top. I decorated mine with a few hazelnuts and herbs from the garden.
