Vanilla praline entremet
– a praline crisp,
– a praline insert
– a vanilla mousse,
– a brown velvet spray.
Material used
– Silikomart Essenziale 80 mould
– Ancel 210 Bloom gelatine (gold quality)
– White velvet spray
– Silikomart moustache spray
Ingredients
Hazelnut and almond praline
✔200g hazelnuts
✔100g almonds
✔150g caster sugar
Vanilla mousse
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatine
Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles
+Brown velvet spray
The recipe
Pour 8 entremets
Hazelnut and almond praline
✔200g hazelnuts
✔100g almonds
✔150g caster sugar
Pour the hazelnuts and almonds 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 (without the skin), almonds and caramel cut into pieces in the bowl of a blender and blend until you have a praline.
You will have some praline left over after this recipe. You can store it in a sealed jar.
Fill an insert mould with the praline (about 20g per insert) and place in the freezer for 4 hours.
Praline crisp
✔60g praline
✔50g white chocolate
✔40g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of greaseproof paper and place in the freezer for a few minutes. Using a pastry cutter, cut out shapes approximately the diameter of your dessert. Set aside in the freezer until ready to assemble.
When you buy your vanilla beans online, you can take advantage of a 10% discount on the bourbon noire website by using the code « lesdelices31 ».
Vanilla mousse
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔1 vanilla pod or vanilla powder
✔3g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 100g of liquid cream with the vanilla pod previously scraped out with the tip of a knife. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the drained gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix well and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture when it is < 35°C and stir gently.
Assembly
Fill the Silikomart Essenziale 80 mould halfway with vanilla mousse, using a spoon to push it up the sides. Place the praline insert in the middle.
Add a little vanilla mousse and finish with the crunchy peanut praline. Place in the freezer for at least 6 hours or overnight.
The next day, unmould the desserts and immediately apply the brown velvet spray.
I decorated them with moustaches made in white chocolate with Silikomart chablon for Father’s Day.
