Hazelnut and pear entremet
– a hazelnut mousse,
– a pear compote,
– a hazelnut praline crunch,
– brown velvet spray,
– hazelnut praline,
– a hazelnut caramel plate.
Material used
– Decoflex half hollow egg silicone mould
– Brown velvet spray
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream
Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin
Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline
Final assembly
✔Brown velvet spray
✔Caramel
✔Hazelnut
The recipe
For 4 desserts
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Place the hazelnuts on a baking tray and bake 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 sealed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Pear compote
✔145g pear pieces
✔20g caster sugar
✔2g NH pectin
In a small bowl, combine the sugar and NH pectin. Heat the finely diced pears in a saucepan over a low heat for a few minutes. Stir occasionally. Then increase the heat to a gentle boil. Add the sugar and pectin mixture. Cook over a medium heat for 2 minutes, stirring constantly. Leave to cool.
Hazelnut praline crisp
✔45g white chocolate
✔40g crêpes dentelles
✔55g hazelnut praline
Mix the praline, melted white chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes and cut to the shape of your mould. Keep in the freezer until ready to assemble.
Hazelnut mousse
✔55g praline
✔30g liquid cream
✔2g gelatine
✔120g single cream
Hydrate the gelatine in very cold water. In a saucepan, heat the 30g of liquid cream with 55g of hazelnut praline to around 60/65°C. Remove from the heat, add the drained gelatine, stir and set aside.
Whip the 120g of cold cream with a mixer and add to the previous mixture, which should be lukewarm and below 35°C.
Assembly
Fill the tin halfway. Add the pear compote. Add a little hazelnut mousse on top and finish with the praline crumble. Place in the freezer for at least 4 hours or overnight.
Unmould the cakes and immediately apply the brown velvet spray.
Garnish the hollow of the entremet with a little hazelnut praline. To decorate, I made a caramel in which I added a few hazelnuts.
