Apple and hazelnut entremet
– a hazelnut praline crisp,
– a hazelnut biscuit
– an apple insert
– a vanilla mousse,
– yellow and red velvet sprays.
Materials used
– Silikomart truffle X15 mould
– Silikomart dolce tartufo mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Apple insert
✔100g applesauce
✔60g apple cubes
✔cinnamon
✔2g gelatine
Hazelnut praline
✔100g hazelnuts
✔50g caster sugar
Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
Vanilla mousse
✔100g cream
✔100g white chocolate
✔150g cold liquid cream
✔3g gelatine
✔Vanilla
Praline crisp
✔30g milk chocolate
✔45g hazelnut praline
✔20g crêpes dentelles
The recipe
For 6 apples
Apple insert
✔100g applesauce
✔60g apple cubes
✔cinnamon
✔2g gelatine
Soften the gelatine leaves in a large bowl of cold water. Heat the applesauce and cinnamon in a saucepan. As soon as it boils, remove from the heat and add the gelatine and apple brunoise. Mix well. Spread into the silikomart truffles X15 mould and place in the freezer for at least 3 hours.
Hazelnut praline
✔100g hazelnuts
✔50g 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 closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Praline crisp (the day before)
✔30g milk chocolate
✔45g hazelnut praline
✔20g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Spread between two sheets of baking paper; place in the freezer and cut out using a cookie cutter. Return to the freezer.
Hazelnut biscuit
✔10g butter
✔35g hazelnut powder
✔35g icing sugar
✔7g flour
✔25g egg
✔1 egg white
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a nutty smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, whisk the egg whites with the caster sugar. 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 8 to 10 minutes at 180°C. Remove the biscuit from the oven and leave to cool before cutting it out with a round cookie cutter the same diameter as the opening in your silicone mould (identical to the one used to cut out the croustillant).
Place the crisp disk on the biscuit and return to the freezer while you prepare the mousse.
Vanilla mousse
✔100g cream
✔100g white chocolate
✔150g cold liquid cream
✔3g gelatine
✔Vanilla
Place the gelatine leaves in a large bowl of cold water. Heat the cream in a saucepan, then turn off the heat and infuse with the vanilla pod, which has been cut in half and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened. Set aside. Whip the cold cream with an electric mixer. Add the chilled cream to the previous mixture and mix gently.
Assembly
Unmould the spheres of apple insert.
Pour the vanilla mousse into the Silikomart mould. Add the apple insert and finish with the hazelnut biscuit, crisp side out. Place in the freezer overnight.
The next day, remove the frozen desserts from the moulds and immediately apply the yellow and red velvet sprays.
I decorated them with chocolate tails and a mint leaf.
