Hazelnut Entremet made with
– a hazelnut biscuit,
– a praline insert,
– a creamy praline insert,
– a hazelnut mousse,
– a chocolate shell,
– a neutral glaze.
Materials used
– Silikomart truffles 15 mould
– Silikomart dolce tartufo mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Creamy praline insert
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g hazelnut praline
Hazelnut biscuit
✔35 g hazelnut powder
✔1 egg
✔50g egg white
✔35 g icing sugar
✔10 g melted butter
✔7 g flour
Praline crisp
✔20g milk chocolate
✔40g hazelnut praline
✔20g crêpes dentelles
Hazelnut mousse
✔2 yolks
✔20g sugar
✔80g milk
✔3 2g gelatine leaves
✔100g hazelnut praline
✔200g cold liquid cream
Chocolate shell
✔250g Milk Chocolate
✔50g White Chocolate
✔50g dark chocolate
Neutral topping
✔150 g sugar
✔150 g water
✔3 2g gelatine leaves
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. Fill half of the 6 cavities in the silikomart truffle 15 mould with praline. Place in the freezer.
Creamy praline insert
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g hazelnut praline
Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until lightly white. Bring 50 ml 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 stir. Fill the insert mould with the cream on top of the praline. 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
✔20g milk chocolate
✔40g hazelnut praline
✔20g 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.
Hazelnut mousse
✔2 yolks
✔20g sugar
✔80g milk
✔3 2g gelatine leaves
✔100g hazelnut praline
✔200g cold liquid cream
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 halfway into the silikomart Dolce tartufo mould. Add the frozen insert, the hazelnut biscuit with the crunch towards the inside. Top with the mousse. Place in the freezer overnight.
The next day, unmould the desserts and poach the remaining mousse, making a point on the top. Return to the freezer for a few minutes, then smooth the hazelnut tip to give it its shape. Return to the freezer.
Chocolate shell
✔250g Milk Chocolate
✔50g White Chocolate
✔50g dark chocolate
Melt white and dark chocolate and place in two piping bags.
In a narrow glass that can hold the hazelnut, pour melted milk chocolate, Come poach on top of white chocolate then dark chocolate. Using a wooden pick, plunge the hazelnut into the glass, stopping a few millimetres from the edge of the hazelnut.
Repeat the process for all the hazelnuts, coating each with white chocolate and then dark chocolate. Return the hazelnuts to the freezer.
Neutral topping
✔150 g sugar
✔150 g water
✔3 2g gelatine leaves
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat the sugar, water to a heavy boil. Remove from the heat and add the gelatine, wrung out and softened. Stir well. Remove the hazelnuts from the freezer and cover with the glaze, which has been cooled to 35°C. Place in a cool place to defrost. Allow 3 to 4 hours.
