Entremet muguet : vanilla, hazelnut and chocolate composed of
– a hazelnut biscuit,
– a creamy hazelnut praline,
– a hazelnut praline,
– a vanilla mousse,
– a milk chocolate shell,
– brown velvet spray,
– milk chocolate shavings;
– a white chocolate decoration.
Materials used
– Ancel 210 bloom gelatine
– Silikomart mould small ovens 15 cavities
– Brown velvet spray
– Pastry bag
Ingredients
Hazelnut praline
✔100g hazelnuts
✔50g powdered sugar
Creamy hazelnut praline
✔1 yolk
✔15g sugar
✔20g hazelnut praline
✔40g liquid cream
✔1g gelatine
Hazelnut biscuit
✔32g hazelnut powder
✔1 egg
✔1 egg white
✔32g icing sugar
✔10 g butter
✔7 g flour
Vanilla mousse
✔6g gelatine
✔150g cream
✔150g white chocolate
✔Vanilla pod or vanilla powder
✔150g liquid cream 30% MG min
Assembly
✔Brown velvet spray
✔100g milk chocolate
The recipe
For 6 desserts
Hazelnut praline
100g hazelnuts50g 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
✔40g liquid cream
✔1g gelatine
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 40g of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour into the Silikomart small oven 15 cavity insert mould (about 2/3 of the cavity) and place in the freezer for at least 1 hour.
Put a spoonful of praline in each cavity and put back in the freezer for at least 3 hours.
Hazelnut biscuit
✔35g hazelnut powder
✔1 egg
✔1 egg white
✔35g 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.
Vanilla mousse
✔5g gelatine
✔150g cream
✔150g white chocolate
✔Vanilla pod or vanilla powder
✔135g liquid cream 30% MG min.
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the 150g of liquid cream with the vanilla pod that you will have previously split in half and scraped out. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the vanilla pod). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer. Pour over the warm mixture and stir gently.
Assembly
First, make a chocolate shell. Melt 100g of milk chocolate in the microwave and pour into the 6 cavities. Tilt the mould in all directions so that the chocolate is evenly distributed, then turn the mould upside down to remove the excess. Place in a cool place until the chocolate has set.
Fill the Silikomart mould with a spoonful of vanilla mousse, add the hazelnut biscuit, add mousse halfway up the sides. Add the insert. Top up with more mousse. Place in the freezer overnight.
The next day, remove the frozen desserts from the moulds, wipe off the frosting on the chocolate shells with a paper towel and immediately apply the brown velvet spray.
Place chocolate shavings on top and chill for at least 4 hours.
Before serving insert lily of the valley leaves. I melted some white chocolate with a little green dye. I cut some rhodoïd in the shape of a leaf and poured the chocolate over it. Spread it out and let it set in the fridge. To make the bells, I used the silikomart mini pearl mould upside down and covered each cavity with white chocolate. Leave to set in the fridge. I used melted chocolate to stick the bells together.
