Vanilla and praline entremet
– a hazelnut biscuit,
– a hazelnut praline insert,
– a vanilla mousse,
– brown velvet spray,
– milk chocolate petals.
Material used
– Silikomart X6 cavities half sphere mould
– Ancel 210 bloom gelatine (gold quality)
– Silikomart half-sphere insert mould x15 cavities
– Kitchen thermometer
Ingredients
Praline insert
✔150g hazelnuts
✔75g caster sugar
Praline crisp
✔30g Milk chocolate
✔50g Hazelnut praline
✔30g crêpes dentelles
Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites
English cream
✔200 g milk
✔2 egg yolks
✔30 g caster sugar
✔Vanilla powder or vanilla pod
Vanilla mousse
✔40g cream
✔40g white chocolate
✔80g cream
✔2g gelatine
Brown velvet spray
Milk chocolate petals
The recipe
For 3 people
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 the cavities of the silikomart half-sphere mould 15 with praline. Place in the freezer for at least 5-6 hours.
Praline crisp
✔30g Milk chocolate
✔50g hazelnut praline
✔30g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter the diameter of your half-sphere mould. Place in the freezer until ready to assemble.
Hazelnut biscuit
✔23g hazelnut powder
✔23g sugar
✔5g butter
✔1 egg yolk
✔5g flour
✔45g egg whites
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.
Vanilla mousse
✔40g cream
✔40g white chocolate
✔80g cream
✔2g gelatine
Place the sheet of gelatine in a bowl of cold water. In a small saucepan, heat the 40g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having removed the vanilla pod beforehand) and the melted white chocolate. Mix well and set aside. Whip the cold cream with an electric mixer. Pour over the previous mixture and stir gently.
Assembly
Fill the silikomart half-sphere mould with vanilla mousse, add the frozen praline insert, top with vanilla mousse and finish with the hazelnut biscuit and crunch. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Arrange milk chocolate petals all around. Chill for at least 2 to 3 hours while defrosting.
To do this, temper the milk chocolate according to the temperature curve on the pack and then use a knife dipped in the chocolate and placed on a sheet of rhodoid or guitar paper to make the petals.
I then placed this sheet in a round mould before the chocolate hardened to give the petals their rounded shape.
English cream
✔200 g milk
✔2 egg yolks
✔30 g caster sugar
✔Vanilla powder or vanilla pod
Heat the milk and vanilla in a saucepan. Pour the egg yolks and caster sugar into a bowl. Mix well. Pour the hot milk over the yolks and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C (use a kitchen thermometer to check the temperature). Set aside.
Just before serving your dessert, reheat your custard and pour it around your dessert.
