Vanilla praline entremet composed of
– hazelnut cookie,
– hazelnut praline,
– praline crunch,
– vanilla mousse,
– brown velvet spray.
Materials used
– Pavoflex hollow band mould
– Tefal baking tray
– Rolling pin
– Brown velvet spray
Ingredients
Hazelnut cookie
✔30g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white
Hazelnut praliné almonds
✔100g hazelnuts
✔100g almonds
✔100g powdered sugar
Croustillant praliné
✔20g white chocolate
✔35g hazelnut praliné
✔20g crêpes dentelles
Vanilla mousse
✔50g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla
✔2g gelatine
Montage
Brown velvet spray
The recipe
For 3 entremets
Praliné hazelnuts almonds
✔100g hazelnuts
✔100g almonds
✔100g caster sugar
Pour the hazelnuts and almonds onto a baking tray and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts (having first rubbed them to remove as much skin as possible), almonds and chopped caramel in the bowl of a blender and blend until praline is obtained. Store in a closed container. You’ll have plenty of praline left over for other recipes.
Hazelnut cookie
✔25g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white
In a bowl mix the powders together: flour, caster sugar, hazelnut powder.
Add 1 egg and melted butter. Mix well.
Beat egg white with electric mixer. Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.
Pour the batter onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer.
Bake at 170°C for approx. 12-15 minutes.
Cut out your hazelnut cookie with a cookie cutter (I used the silikomart cutter from another mold).
Cover each cookie with hazelnut/almond praline and place in the freezer until ready to assemble.
Croustillant praliné
✔30g white chocolate
✔40g praliné
✔30g crêpes dentelles
Mix praliné, melted white chocolate and crumbled crêpes dentelles. Roll out between two sheets of parchment paper and freeze for a few minutes. Using a cookie cutter, cut out circles smaller in diameter than your mold. Set aside in the freezer until ready to assemble.
Vanilla mousse
✔70g liquid cream
✔50g white chocolate
✔100g cold liquid cream
✔vanilla powder or vanilla pod
✔2g gelatine
In a bowl of cold water, place the gelatine leaf.
In a saucepan, heat the 70g liquid cream with the vanilla pod, scraped out with the tip of a knife, or the vanilla powder. Cover and leave to infuse for at least 20 minutes. Return the cream to the heat. Remove from the heat and add the gelatine and melted white chocolate. Remember to remove the vanilla pod. Mix and set aside.
Whip the cold cream with an electric mixer. Pour in the previous mixture when its temperature is < 35°C and stir gently.
Assembly
Fill the Moule Pavoflex bande creuse (on sale on Amazon but also on other sites such as meilleurduchef.com, cuisineaddict.com) halfway with vanilla mousse.
Add the hazelnut cookie insert covered with praline, with the praline facing inwards.
Top with vanilla mousse and finish with praline crunch. Place in the freezer overnight or for at least 6 hours.
The next day, unmold the cakes and immediately apply the brown velvet spray.
Fill the hollow with praline using a piping bag.
I added small white chocolate Easter eggs found on annikids.com Place in a cool place to defrost. Allow at least 2 to 3 hours.
