New Year entremet 2026 composed of
– crunchy praline,
– ladyfinger biscuits,
– creamy coffee,
– whipped cream,
– hazelnut praline,
– mascarpone mousse,
– brown velvet spray.
Equipment used
– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould (Amazon affiliate link)
– Tefal baking tray
– Rolling pin
– Brown velvet spray
Ingredients
Coffee cream
✔35g single cream
✔35g milk
✔1g gelatine
✔5g caster sugar
✔1 egg yolk
✔A few drops of coffee extract
Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
Vanilla Chantilly cream
✔10g sugar
✔20g single cream
✔60g single cream
✔1g gelatine
✔Vanilla powder
Hazelnut and almond praline
✔150g hazelnuts
✔75g caster sugar
Praline crisp
✔50g white chocolate
✔60g praline
✔30g crêpes dentelles
Mascarpone cream
✔175g mascarpone
✔2 egg yolks
✔2 egg whites
✔55g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
✔2 capfuls of whisky
Assembly
Brown velvet spray
The recipe
For 1 dessert for 6 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. Rub the hazelnuts to remove as much of the skin as possible, then place them in a blender with the caramel, broken into pieces, and blend until you have a praline. Store in a sealed container. You will have some praline left over to use in other recipes.
Coffee cream
✔35g single cream
✔35g milk
✔1g gelatine
✔5g caster sugar
✔1 egg yolk
✔A few drops of coffee extract
Soak the gelatine in a large bowl of cold water. In a mixing bowl, combine the egg yolk and caster sugar.
Heat the milk and cream in a small saucepan. Pour this hot liquid into the bowl while stirring. Return everything to the saucepan and continue cooking until it coats the spatula. Pour over the melted white chocolate and well-drained gelatine. Mix and pour into the insert mould.
Here, I used a dessert ring with a diameter smaller than my mould, which I covered on one side with microwave-safe cling film. Place in the freezer for at least 2 hours.
Vanilla Chantilly cream
✔10g sugar
✔20g single cream
✔60g single cream
✔1g gelatine
✔Vanilla powder
Place the gelatine sheet in a bowl of cold water. Pour 20g of single cream into a small saucepan. Heat and remove from the heat as soon as it starts to boil. Add the drained gelatine. Pour into a bowl, add the remaining single cream and vanilla powder. Mix, cover with cling film and chill for at least 4 hours.
Whip the liquid cream with an electric mixer and pour over the insert to cover the coffee cream; return to the freezer.
Remove the insert from the freezer. Pipe some hazelnut praline on top and place back in the freezer.
Crunchy praline
✔50g white chocolate
✔60g praline
✔30g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of baking paper and place in the freezer for a few minutes. Use a cookie cutter to cut out circles smaller than your mould. Set aside in the freezer until ready to assemble.
Spoon biscuits
✔2 egg whites
✔2 egg yolks
✔60g caster sugar
✔60g flour
+icing sugar
Separate the whites from the yolks. Beat the egg whites with an electric mixer, gradually adding the sugar.
Then add the egg yolks. Mix gently with a spatula.
Sift the flour on top. Mix again.
Fill a piping bag fitted with a plain nozzle.
Poach the sponge fingers on a sheet of baking paper.
Sprinkle with icing sugar. Bake at 180°C for 8 to 10 minutes.
Allow the biscuit to cool and cut it using a ring mould the same size as your dessert.
Mascarpone cream
✔175g mascarpone
✔2 egg yolks
✔2 egg whites
✔55g caster sugar
✔10g milk
✔1 sheet of 2g gelatine
✔2 capfuls of whisky
Place the gelatine leaf in a large bowl of cold water for about ten minutes. Pour the milk into a small bowl and heat it in the microwave. Add the softened and squeezed gelatine. Mix and set aside.
Separate the egg whites from the yolks into two bowls. Using an electric mixer, beat the yolks with the mascarpone and half the sugar (40g). Add the milk and gelatine mixture and the capful of whisky. Mix and set aside.
In the second bowl, beat the egg whites with an electric mixer, gradually adding the remaining 40g of sugar. Gently fold the egg whites into the mascarpone cream.
Assembly
Fill the Pierre Hermé cylinder Pavoni mould halfway with mascarpone mousse.
Add the praline-covered insert, with the praline facing inwards. Top with a little mascarpone mousse.
Pour an espresso into a bowl with a little bit of powdered sugar. Mix. Using a brush, soak the top of the sponge finger.
Place the sponge finger with the coffee-soaked side facing inwards. Then soak the other side of the sponge finger.
Top with a little mascarpone mousse.
Finish with the praline crunch. Place in the freezer overnight or for at least 6 hours.
The next day, remove the dessert from the mould. Immediately apply the brown velvet spray. Pipe a little hazelnut praline into the groove.
