Pear and Hazelnut Entremet composed of
– a sweet pastry biscuit,
– an almond biscuit,
– a praline crunch,
– a creamy hazelnut and almond insert,
– a praline mousse,
– a brown velvet spray,
– roasted and caramelised hazelnuts.
Material used
– Micro perforated silicone baking mat
– Silikomart mini dot mould X6
– Silikomart small oven mould x15 cavities
– Brown velvet spray
Ingredients
Hazelnut and almond praline
✔100g hazelnuts
✔100g almonds
✔100g powdered sugar
Almond biscuit
✔35g almond powder
✔25g egg
✔35g icing sugar
✔10g butter
✔7 g flour
✔1 egg white
✔10g caster sugar
Praline crisp
✔20g milk chocolate
✔40g hazelnut and almond praline
✔20g crêpes dentelles
Hazelnut and almond cream
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g praline
Praline mousse
✔60 g full cream
✔60 g white chocolate
✔2g gelatine
✔1260 g whipped cream
✔35g praline
Sweet pastry (Next day)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk
The recipe
For 6 desserts
Almond biscuit
✔35g almond powder
✔25g egg
✔35g icing sugar
✔10g butter
✔7 g flour
✔1 egg white
✔10g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the almond powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the rest into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Spread with an angled spatula to ensure a uniform height. Bake the biscuit for 12 to 14 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it out with a circular cookie cutter slightly smaller in diameter than your Silikomart mould.
Almond and hazelnut praline (the day before)
✔100g hazelnuts
✔100g almonds
✔100g caster sugar
Pour the hazelnuts and almonds 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, rubbed to remove as much of the skin as possible, the almonds and the chopped caramel in the bowl of a blender and blend until you have a praline. You will have some praline left over for another recipe. This can be stored in a closed container. You will just have to mix it well again before use as the oil from the hazelnuts will rise to the surface.
Hazelnut and almond cream (the day before)
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g praline
Place the gelatine in a bowl of cold water. In a separate bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50 ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Fill the insert mould, Silikomart petits fours 15 cavities for me, with this creamy praline. Place in the freezer for at least 4 hours.
Praline crisp (the day before)
✔20g milk chocolate
✔40g hazelnut and almond praline
✔20g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Spread on the biscuits and place in the freezer.
Praline mousse
✔60 g full cream
✔60 g white chocolate
✔2g gelatine
✔1260 g whipped cream
✔35g praline
Hydrate the gelatine in very cold water. In a saucepan, heat the liquid cream. Off the heat, add the wrung-out gelatine, mix, pour over the white chocolate previously melted in the microwave. Add the praline, mix and set aside. Whip the cold cream with a mixer and add it to the warmed mixture.
Assembly
Pour the praline mousse into the Silikomart mini dot mould halfway up. Add the creamy insert. Cover with the praline mousse and finish with the almond biscuit covered with the crisp with the crisp facing inwards. Place in the freezer overnight.
Sweet dough (The day after)
✔70g flour
✔30g caster sugar
✔40g butter
✔1/2 yolk
Mix all the ingredients together, film and put in the fridge. Roll out the dough with a rolling pin and cut out with a circular cookie cutter. Place in the freezer for a few minutes while you preheat your oven to 180°C. Place your pastry on a baking tray between two micro-perforated baking mats. Place in the oven for about ten minutes. Leave to cool.
Take the frozen entremets out and apply the brown velvet spray immediately. Place a small spoonful of praline in the hollow, followed by a chocolate tablet made with a chocolate transfer sheet (bought on the meilleurduchef.com website).
To finish, I chopped up some hazelnuts and roasted them in a pan, sprinkling a little powdered sugar on top. I stirred until the hazelnuts were caramelised. Leave to cool on a sheet of greaseproof paper, spacing them out to prevent them sticking together as they cool. Then place all around the entremets on the sweet pastry biscuit.
