Coffee and hazelnut entremet made of
– sweet pastry,
– a hazelnut biscuit,
– a hazelnut praline and milk chocolate crunch,
– hazelnut praline
– a coffee mousse,
– brown velvet spray.
Material used
– Silikomart cylinder mould x8
– Micro perforated silicone baking mat
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Hazelnut biscuit
✔30g hazelnut powder
✔25g egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar
Praline and chocolate crisp
✔30g praline
✔15g milk chocolate
✔15g crêpes dentelles
Hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Coffee mousse
✔150g cold liquid cream 30% MG min
✔150g white chocolate
✔Some drops of coffee extract
✔150g of liquid cream
✔3 sheets of gelatine (4g)
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
The recipe
For 6 desserts
Hazelnut biscuit
✔30g hazelnut powder
✔25g egg
✔1 egg white
✔30 g icing sugar
✔10 g butter
✔8 g flour
✔8 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it out using the cutter supplied with the Silikomart mould.
Hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the hazelnuts and the caramel cut into pieces in the bowl of a blender and blend until you have a praline.
Praline and chocolate crisp
✔30g praline
✔15g milk chocolate
✔15g crêpes dentelles
Mix the praline, melted milk chocolate and crêpes dentelles. Spread over the hazelnut biscuit and place in the freezer.
Coffee mousse
✔150g cold liquid cream 30% MG min
✔150g white chocolate
✔Some drops of coffee extract
✔150g of liquid cream
✔3 sheets of gelatine (4g)
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Add the coffee extract and mix again. Set aside. Whip the cold cream with an electric mixer. Carefully add the cooled mixture.
Assembly
Pour some mousse into your silikomart cylinder mould, making sure to cover all the edges. Poach some hazelnut praline. Add a little coffee mousse and finish with the hazelnut biscuit with the crunch towards the inside. Place in the freezer overnight.
Sweet pastry
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and then place in the fridge for 30 minutes. Cut out elongated shapes with the other end of the cookie cutter supplied with the Silikomart mould. Place on a baking tray between two micro-perforated baking mats and bake at 170°C for about 15 minutes until slightly coloured.
Take the mousses out of the freezer, remove from the moulds and immediately apply the brown velvet spray. Then place on the sweet biscuit. I decorated with a chocolate coffee bean and a small sheet of edible gold.
