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
Tools
- Silicon mat
- Knife
- Piping Bag
- Scissors
- Scraper
- Tabletop mixer, mixing bowl and a whisk
- Spatula(s)
Hazelnut & Chocolate Crunch
Tools
- Silicon mat
- Offset spatula
- Metal Scraper
- 3 mm (0.1”) plastic molds
- Spatula(s)
Hazelnut Praliné Glaze
Tools
- Microwave
- Thermomix® or food processor
- Spatula(s)
Hazelnut Praliné Soaking Syrup
Tools
- Cooktop
- Saucepan
- Knife
Dark Gianduja Mousse
Tools
- Cooktop
- Saucepan
- Whisk
- Tall recipient
- Immersion blender
- Mixing bowl (s)
- Tabletop mixer, mixing bowl and a whisk
- Spatula(s)
Pre-Assembly
Tools
- Brush
- 60 cm x 40 cm x 5 cm (23.6” x 15.7” x 2”) silicon mold
Hazelnut Praliné Biscuit
Tools
- Tall recipient
- Immersion blender
- Microwave
- Whipped cream canister
- Small paper cups
- Spatula(s)
Final Assembly
Tools
- Offset spatula
- Rack
- 19 cm (7.5”) disposable cake boards
- 20 cm (7.9”) polycarbonate molds
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