Chocolate and praline entremet

Entremet praliné et chocolat

Chocolate and praline entremet for May 1st composed of

– a hazelnut cookie
– a praline insert
– a milk chocolate mousse
– a milk chocolate glaze

Material used

– Silicone mold silikomart 15 cavities small oven
– Silicone mold silikomart Mosaico
– Silicone mold silikomart oval shape 9 cavities

Silikomart Moule Forme Petit-Four 15 Cavités

For 3 desserts

Homemade praline
55g of hazelnuts
55g of almonds
55g of powdered sugar

Roast the hazelnuts and almonds on a baking sheet for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the hazelnuts and almonds and blend until you have a praline. Be careful, you need a good blender.

Praline insert (The day before)
80g of homemade praline
10g of milk chocolate
Melt the milk chocolate and add it to the homemade praline. Fill the silikomart insert mold and place in the freezer for at least 2 hours.

Hazelnut cookie (The day before)
40g brown sugar
10g of powdered sugar
1 egg
15g of flour
40g hazelnut powder
1 egg white

Mix the brown sugar and the egg with an electric mixer. Add flour and hazelnut powder. Mix well. Beat the egg white until stiff with the powdered sugar and gently fold it into the previous mixture. Bake at 160°C for 10 to 12 minutes. Let the cookie cool and then cut with a cookie cutter squares to the size of your silikomart. You will have some hazelnut cookie left over with this recipe.

Milk chocolate mousse (The day before)
50g of milk
25g of cream
1 egg yolk
20g powdered sugar
55g of milk chocolate
1 sheet of gelatin (2g)
90g of cold liquid cream 30% MG

Place the gelatin sheet in a large bowl of cold water. In a bowl, mix the yolk and powdered sugar. In a saucepan, pour the milk and cream and heat. As soon as it boils, pour it over the egg yolk/sugar mixture, mix with a whisk and return to the pan. Heat over medium heat, stirring constantly, until it reaches 82/83°C. Then pour the melted milk chocolate and the gelatine, previously wrung out, onto the mixture. Mix and set aside to cool to room temperature.

In another bowl, whip the cold liquid cream with an electric mixer to obtain a whipped cream. Then gradually add the previous preparation, stirring gently with a maryse.

Assembly of the dessert
Fill the Silikomart Mosaico mold halfway with milk chocolate mousse. Insert the frozen praline (I put two inserts together for a richer praline heart) and finish with the remaining mousse and the hazelnut cookie. Placer au congélateur toute la nuit.

Milk chocolate icing
150g milk chocolate
10g of neutral oil

Melt the milk chocolate and the neutral oil in a narrow container that can hold your dessert (I used a water glass). When the mixture is around 30°C, proceed with the icing of the entremets. Using a wooden pick, dip your frozen entremet into the chocolate. Scrape the base of the entremet over the edge to remove the excess.

Cocoa shortbread
35g of flour
35g of butter
20g of brown sugar
5g of cocoa powder
1/2 egg yolk

Mix all the ingredients, crumble on a baking sheet covered with baking paper. Bake at 180°C. Allow to cool and then crumble onto each cake.

Lily of the valley leaf
50g of white chocolate
Green coloring
Melt the white chocolate and add a little green coloring. Fill the 9 oval silikomart mold and place in a cool place. When the chocolate has hardened, remove from the mold and poach the bells with melted white chocolate.

I decorated with a little ladybug made of sugar paste.