Chocolate and praline egg composed of
– a hazelnut biscuit,
– a hazelnut cream,
– a milk chocolate mousse,
– a praline crunch,
– brown velvet spray,
– hazelnut praline.
Material used
– Silikomart secret mould 100ml – 8 cavities
– Ancel 210 bloom gelatine
– Silikomart small oven mould 15 cavities
– Pastry bag
Ingredients
Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar
Creamy hazelnut praline
✔1 yolk
✔15g sugar
✔20g hazelnut praline
✔50g of liquid cream
✔1g gelatine
Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour
Chocolate praline crisp
✔15g milk chocolate
✔30g hazelnut praline
✔20g crêpes dentelles
Milk chocolate mousse
✔3 gelatine leaves (6g)
✔200g cream
✔2 yellow
✔30g sugar
✔90g milk
✔150g milk chocolate
Assembly
✔Spray velvet brown
✔Food gold leaf
The recipe
For 6 desserts
Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the hazelnuts (having rubbed them to remove the skin) and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the hazelnut praline. You will have some praline left over for other recipes.
Hazelnut praline cream
✔1 yellow
✔15g sugar
✔20g hazelnut praline
✔50g liquid cream
✔1g gelatine
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 50ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Leave to cool slightly, then pour into the Silikomart X15 cavity insert mould (15g-18g per cube) and place in the freezer.
Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut 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, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 10 minutes at 170°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into circles. Place the biscuits on top of your hazelnut cream and return to the freezer.
Chocolate praline crisp
✔15g milk chocolate
✔30g hazelnut praline
✔20g of crêpes dentelles
Mix all the ingredients together. Spread between two sheets of baking paper and place in the freezer for a few minutes before cutting out with a cookie cutter. Return to the freezer.
Milk chocolate mousse
✔3 sheets of gelatine (6g)
✔200g cream
✔2 yolk
✔30g sugar
✔90g milk
✔150g milk chocolate
Soften the gelatine sheet in a bowl of cold water. Mix the egg yolks with the caster sugar in a bowl. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk and sugar mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time.
Assembly
Fill the Silikomart Secret mould halfway up the sides. Add the insert. Top up with the mousse and finish with the chocolate praline crisp. Place in the freezer overnight.
The next day, remove the frozen cakes from the moulds and immediately apply the brown velvet spray.
Add hazelnut praline to the bottom of each cake.
To make the nest, I placed several baking sheets or slates in the freezer the day before. I melted some chocolate in the microwave and filled a piping bag with it. Take the cold baking sheet out of the freezer and poach the chocolate in a spiral and then very quickly, as it hardens quickly, gather the chocolate to form the nest. As soon as your plate heats up a little too much, change the plate.
I decorated with a little gold leaf and a little feather made of white chocolate.
