Hazelnut coffee entremet with
– a coffee mousse
– a hazelnut biscuit
– a praline crunch,
– a creamy coffee insert,
– a brown velvet spray.
Ingredients
Praline crisp
✔25g milk chocolate
✔25g crêpes dentelles
✔35g hazelnut praline
Coffee cream
✔90 ml liquid cream
✔1 egg yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔Coffee extract
Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites
Coffee mousse
✔3g gelatine leaves
✔120g liquid cream 30% MG
✔2 yolks
✔30g sugar
✔80g milk
✔Coffee extract
+ Brown velvet spray
The recipe
For 5 desserts
Coffee cream
✔90 ml single cream
✔1 egg yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔Coffee extract
Place the gelatine in a large bowl of cold water.
In a mixing bowl, combine the egg and caster sugar. In a saucepan, heat the cream then pour over the previous mixture. Mix well and return to the pan. Heat over a low/medium heat, stirring constantly, until the mixture reaches 82/83°C. Remove from the heat and add the gelatine, wrung out and softened, and the coffee extract. Pour into the silikomart florentin mould. Place in the freezer for at least 4 hours, then remove from the mould and use a pastry cutter or pastry bag to cut a hole in the centre. Return to the freezer.
Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites
In a bowl, mix the yolk with the 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. Layer a coffee cream on top of a hazelnut biscuit and put in the freezer until ready to assemble.
Praline crisp
✔25g milk chocolate
✔25g crêpes dentelles
✔35g hazelnut praline
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a pastry cutter or pastry bag to cut out the creamy coffee and biscuit. Place in the freezer.
Coffee mousse
✔3g gelatine leaves
✔120g liquid cream 30% MG
✔2 yolks
✔30g sugar
✔80g milk
✔Coffee extract
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the milk with the coffee extract. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over the yolks and return to the saucepan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.
Assembly
Fill the mini roggia mould with the coffee mousse. Add the creamy coffee/hazelnut biscuit insert. Top with the coffee mousse and finish with the chocolate praline crunch. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.
I decorated them with a little edible gold leaf and a chocolate coffee bean.
