Vanilla and chocolate praline half-egg entremet composed of
– a praline crisp,
– a hazelnut biscuit,
– a creamy chocolate and hazelnut praline,
– a hazelnut praline,
– a vanilla mousse,
– a milk chocolate shell,
– brown velvet spray,
Material used
– Silikomart half egg mould – 5 cavities
– Ancel 210 bloom gelatine
– Silikomart oval mould – 9 cavities
– Brown velvet spray
– Pastry bag
Ingredients
Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar
Chocolate and hazelnut praline cream
✔1 yolk
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔10g milk chocolate
✔1g gelatine
Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour
Chocolate praline crisp
✔30g milk chocolate
✔60g hazelnut praline
✔30g crêpes dentelles
Vanilla mousse
✔5g gelatine
✔130g cream
✔130g white chocolate
✔Vanilla pod or vanilla powder
✔130g of liquid cream 30% MG min
Assembly
✔Brown velvet spray
✔90g milk chocolate
The recipe
For 4 desserts
Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline. You will have some praline left over for other recipes.
Chocolate and hazelnut praline cream
✔1 yellow
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔10g milk chocolate
✔1g gelatine
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 40g of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour into the Silikomart oval X9 cavity insert mould (approx. 20g per cavity) and place in the freezer for at least 1 hour.
Put a spoonful of praline in each cavity and put back in the freezer for at least 3 hours.
Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour
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 covered with baking paper. Bake the biscuit for 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into circles. Place the biscuits on top of your hazelnut cream and return to the freezer.
Chocolate praline crisp
30g milk chocolate60g hazelnut praline30g of crêpes dentelles
Mix all the ingredients together. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes before cutting them into the shape of your mould. Return to the freezer.
Vanilla mousse
✔5g gelatine
✔130g of liquid cream
✔130g white chocolate
✔Vanilla pod or vanilla powder
✔130g of liquid cream 30% MG min
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 130g of liquid cream with the vanilla pod that you will have previously split in half and scraped out. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.
Assembly
First make a chocolate shell. Melt 90g of milk chocolate in the microwave and pour into the 4 cavities. Tilt the mould in all directions so that the chocolate is evenly distributed, then invert the mould to remove the excess. Place in a cool place until the chocolate has set.
Fill the Silikomart half-egg mould with vanilla mousse halfway up the sides. Add the praline insert. Complete with the mousse and finish with the biscuit and finally the praline crunch. Place in the freezer overnight.
The next day, remove the frozen desserts from the moulds, wipe off the frosting on the chocolate shells with a paper towel and immediately apply the brown velvet spray. Melt a little milk chocolate, fill a piping bag with it and pipe quick lines onto the eggs. Place in the fridge for at least 4 hours.
J’ai décoré avec une petite plume réalisée en chocolat noir.
