Hazelnut Crunch Entremet

Hazelnut Crunch Entremet

  • Timeless Classics
This is the ideal recipe for hazelnut lovers: a crunchy base and biscuit, syrup, a glaze, and a gianduja dark chocolate mousse - all made using hazelnuts.
Level:
Medium
Makes:
4 Yield
Shelf life:
6 Weeks
Conservation:
8°C - 16°C

Hazelnut Soft Biscuit

Ingredients

  • 130 g
    Eggs, whole
  • 70 g
    egg yolks
  • 175 g
    Sugar #1
  • 230 g
    hazelnut flour
  • 55 g
    All purpose flour
  • 3 g
    Vanilla beans
  • 11 g
    butter
  • 90 g
    egg whites
  • 70 g
    Sugar #2
  • 1 g
    cream of tartar

Preparation

  1. Using a tabletop mixer, start whipping the egg whites and progressively add the sugar #2, followed by the cream of tartar.
  2. Combine the eggs, the egg yolks, the sugar #1 and the hazelnut flour in a mixing bowl.
  3. Scrape the vanilla beans and add them into the mixing bowl.
  4. Whip the mixture until well combined.
  5. Add the sifted flour and incorporate the melted butter.
  6. Fold the whipped egg whites into the mixing bowl and transfer the mixture into a piping bag.
  7. Pipe 1 cm (0.4”) of batter into the greased cake rings.
  8. Bake at 160°C (320°F) for 18-20 minutes.
  9. Using a knife, unmold the biscuits and reserve in the fridge.

View tools

  • Silicon mat
  • Knife
  • Piping Bag
  • Scissors
  • Scraper
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula(s)

Hazelnut & Chocolate Crunch

Ingredients

Preparation

  1. Melt the chocolate and the cocoa butter together.
  2. Pre-crystallize on the marble.
  3. Place the mixture into a mixing bowl and add the soft butter, which should be at around 24°C (75°F), and the hazelnut praliné. Incorporate well.
  4. Add the toasted nuts and almonds.
  5. Using an offset spatula, fill the molds and place them into the fridge until ready to use.

View tools

  • Silicon mat
  • Offset spatula
  • Metal Scraper
  • 4 mm (0.1”) plastic molds
  • Spatula(s)

Hazelnut Praliné Glaze

Ingredients

Preparation

  1. Mix together the water, sugar, glucose syrup and condensed milk.
  2. Using a Thermomix®, bring to a boil.
  3. Add the gelatin mass followed by the praliné and the hazelnut paste.
  4. Transfer into a mixing bowl.
  5. Place into the fridge overnight.
  6. Warm up to 28-30°C (82-86°F) in the microwave before using over a frozen product.

View tools

  • Microwave
  • Thermomix® or food processor
  • Spatula(s)

Hazelnut Praliné Soaking Syrup

Ingredients

Preparation

  1. Boil the water and sugar and add the vanilla bean.
  2. Place the hazelnut praliné into a tall recipient and pour the hot mixture over it.
  3. Using the immersion blender, mix to obtain an emulsion.
  4. Let cool down and place in the fridge.

View tools

  • Cooktop
  • Saucepan
  • Knife

Dark Gianduja Mousse

Ingredients

Preparation

  1. Whip the cream until obtaining soft peaks.
  2. Warm up the water to around 60°C (140°F).
  3. In the meantime, place the chopped gianduja into a tall recipient.
  4. Once the water is warm, add the gelatin mass and wait until it has completely melted.
  5. Pour the gelatin mixture over the gianduja and mix using the immersion blender to obtain a perfect emulsion.
  6. Delicately incorporate the gianduja ganache in three additions into the soft whipped cream.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Immersion blender
  • Mixing bowl (s)
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula(s)

Pre-Assembly

  1. Fill the molds to half full with the dark gianduja mousse.
  2. Using a pastry brush, coat the top of the biscuit with the syrup.
  3. Turn the hazelnut biscuits upside down and place them on top of the gianduja into the molds.
  4. Fill the molds completely with the rest of the mousse and place the hazelnut and chocolate crunch on top.
  5. Freeze until solid.

View tools

  • Brush
  • 61 cm x 40 cm x 5 cm (23.6” x 15.7” x 2”) silicon mold

Hazelnut Praliné Biscuit

Ingredients

Preparation

  1. Combine all the ingredients together in a tall container and mix for one minute using the immersion blender.
  2. Strain directly into a 0.5 l (16.9 oz) whipped cream canister.
  3. Add two gas chargers and shake well.
  4. Fill small paper cups to half full and place in the microwave at full power for 45-60 seconds, depending on your microwave.
  5. Once cooked, turn the cups upside down and make small holes at the base of the glass to allow steam to escape.
  6. Freeze until solid enough to be unmolded.
  7. Using a knife, unmold and break into small pieces.

View tools

  • Tall recipient
  • Immersion blender
  • Microwave
  • Whipped cream canister
  • Small paper cups
  • Spatula(s)

Final Assembly

Ingredients

  • Q.S.
    CED-CC-D1CRISP

Preparation

  1. Unmold the cakes.
  2. Pour the hazelnut praliné glaze onto the cakes and scrape the excess glaze using an offset spatula.
  3. Cut the biscuits into pieces and place them on top of the glaze.
  4. Use the mini ChocRocksTM to decorate the base of the cake.

View tools

  • Offset spatula
  • Rack
  • 20 cm (7.5”) disposable cake boards
  • 21 cm (7.9”) polycarbonate molds

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