Hazelnut coffee entremet
– a hazelnut cream,
– a coffee mousse
– a hazelnut praline crunch,
– velvety caramel spray.
Material used
– Silikomart snowflake mould X6
– Silikomart petits fours mould x15
– Ancel 210 Bloom gelatine (gold quality)
– Baking paper
Ingredients
Hazelnut praline cream
✔30g single cream
✔35g hazelnut praline
✔1 egg yolk
✔1g gelatine
Coffee mousse
✔3g gelatine
✔120g single cream 30% fat
✔2 egg yolks
✔30g sugar
✔80g milk
✔Coffee extract
Praline crisp
✔20g milk chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Velvet caramel spray
The recipe
Hazelnut praline cream
✔30g single cream
✔35g hazelnut praline
✔1 egg yolk
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. In a saucepan, heat the cream and hazelnut praline. In a bowl, mix the yolk and sugar. Pour over the hot cream/praline mixture and return to the saucepan. Cook like a custard, stirring constantly. Remove from the heat and add the wrung-out gelatine. Fill the silikomart petits fours x15 mould 3/4 full and place in the freezer.
Praline crisp
✔20g milk chocolate
✔35g hazelnut praline
✔20g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and hazelnut praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and cut out with a pastry cutter to the diameter of your cavities. Place in the freezer until ready to assemble.
Coffee mousse
✔3g gelatine
✔120g single cream 30% fat
✔2 egg yolks
✔30g caster sugar
✔80g milk
✔Coffee extract
Soften the gelatine leaves in a bowl of cold water. In a saucepan, heat the milk with the coffee extract. In a bowl, mix the yolks with the caster sugar. Pour the hot milk over the yolks and return the mixture to the saucepan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.
Assembly
Fill the silikomart flocon mould with coffee mousse, pushing it up to the edges. Add the frozen praline cream insert. Add a little mousse and finish with the praline crunch. Place in the freezer overnight.
Unmould the frozen entremets and immediately apply the velvet caramel spray. I found it on Meilleurduchef.com
I put a little edible gold leaf on top. Chill in the fridge for at least 2 to 3 hours until the cake has defrosted.
