Easter Entremet composed of
– a hazelnut cookie,
– hazelnut praline,
– a praline crunch,
– vanilla mousse,
– brown velvet spray.
Material used
– Cylindra Pavoni Ø15 KE089 Pierre Hermé mould
– Tefal baking tray
– Rolling pin
– Brown velvet spray
Ingredients
Hazelnut biscuit
✔30g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white
Hazelnut and almond praline
✔150g hazelnuts
✔100g almonds
✔125g powdered sugar
Praline crisp
✔50g white chocolate
✔50g praline
✔30g crêpes dentelles
Vanilla mousse
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatin
Assembly
Brown velvet spray
The recipe
For 1 dessert for 6 people
Hazelnut and almond praline
✔150g hazelnuts
✔100g almonds
✔125g caster sugar
Place the hazelnuts and almonds on 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 biscuit
✔25g sugar
✔1 egg
✔30g hazelnut powder
✔10g melted butter
✔7g flour
✔1 egg white
In a bowl mix the powders together: flour, powdered sugar, powdered hazelnut.
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. I used an entremet ring to contain the pastry and prevent it from spreading too much during baking.
Bake at 170°C for around ten minutes, until golden-brown.
Cut out your hazelnut cookie using a cookie cutter (I used an entremet circle smaller in diameter than my mold).
Cover the biscuit with hazelnut/almond praline and place in the freezer until ready to assemble.
Praline crisp
✔50g white chocolate
✔50g praline
✔30g crêpes dentelles
Mix praline, 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
✔100g liquid cream
✔100g white chocolate
✔200g cold liquid cream
✔vanilla
✔3g gelatin
In a bowl of cold water, place the gelatin leaves.
In a saucepan, heat the 100g 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 heat and add the drained 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 Pierre Hermé Pavoni cylinder mould halfway with vanilla mousse.
Add the hazelnut cookie insert covered with praline, with the praline facing inwards.
Top with vanilla mousse.
Finish with the praline crunch. Place in the freezer overnight or for at least 6 hours.
The next day, unmould the entremet. I removed some of the vanilla mousse from the top to make it easier to poach the praline. Apply brown velvet spray immediately.
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 while defrosting. Allow at least 6 hours.
