Hazelnut Entremet made with
– a hazelnut biscuit,
– a creamy praline insert,
– a hazelnut mousse,
– a chocolate decoration,
– a mirror icing,
– velvet spray.
Material used
– Silikomart Ode 50 mono portioon mould
– Silikomart half sphere mould x15 cavities
– XiaoShenLu Plum Bossom 5 Hole Lace Mat
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Creamy praline insert
✔20g sugar
✔1 egg yolk
✔1g gelatine
✔25g praline
✔60g cream
Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35g icing sugar
✔10 g melted butter
✔7 g flour
Praline crisp
✔15g milk chocolate
✔15g hazelnut praline
✔10g crêpes dentelles
Hazelnut mousse
✔35g praline
✔1 yellow
✔50g cream
✔20g sugar
✔120g liquid cream
✔3g gelatine
+Brown velvet spray
+milk chocolate decoration
Mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g milk chocolate
✔15g liquid cream
The recipe
For 6 desserts
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the oil from the hazelnuts will rise to the surface.
Creamy praline insert
✔20g sugar
✔1 yolk
✔1g gelatine
✔25g praline
✔60g cream
Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until slightly pale. Bring 60g of cream to the boil in a saucepan, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the crushed gelatine. Pour the hot cream over the hazelnut praline and mix. Fill the insert mould with the cream. Place in the freezer for at least 4 hours.
Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35 g icing sugar
✔10 g melted butter
✔7 g flour
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 a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.
Praline crisp
✔15g milk chocolate
✔15g hazelnut praline
✔10g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Spread over the biscuits and place in the freezer for a few minutes. Using a cookie cutter, cut out the crumble. Keep in the freezer until ready to assemble.
Hazelnut mousse
✔35g praline
✔1 yellow
✔50g cream
✔20g sugar
✔120g liquid cream
✔3g gelatine
Hydrate the gelatine in very cold water. Mix the yolks and caster sugar in a bowl. Heat the milk in a saucepan. Pour the hot milk over the previous mixture, stir and return the mixture to the pan. Cook, stirring constantly, until the mixture reaches 82°C. Remove from the heat, add the gelatine and mix well. Add the praline, mix well and set aside. Whip the cold cream with a mixer and fold into the warmed mixture.
Assembly
Pour the hazelnut mousse into the silikomart Ode 50 single portion mould. Add the frozen insert, a little mousse, the hazelnut biscuit and then the crisp. Place in the freezer overnight.
Using the remaining hazelnut mousse, fill 6 cavities in the Tartufino silikomart mould. Insert a hazelnut inside. Place in the freezer.
The next day, remove the cakes from the moulds. Apply velvet spray.
Decorate with milk chocolate using the silicone mould. Place a leaf on each dessert.
You can also draw the shape on baking paper or print it out, then place a sheet of guitar paper on top. Start by tracing the outline with a thin line of chocolate. Leave to set for a few minutes in the freezer, then fill the inside with your tempered chocolate.
Mirror icing
✔22g sugar
✔22g glucose
✔12g water
✔1 sheet gelatine 2g
✔22g white chocolate
✔15g liquid cream
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted milk chocolate. Stir well. Add the liquid cream. Use an immersion blender to blend the mixture smoothly. Cover the frozen balls with hazelnut mousse from the Tartufino silikomart mould. Place a marble on each dessert. Place in the fridge to defrost.
