Lemon and praline entremet composed of
– a hazelnut biscuit
– a creamy praline insert
– a lemon mousse covered with a white velvet spray
– a sweet pastry biscuit.
Material used
– Silikomart 15 half-spheres silicone mould
– Silikomart Bollicine mould
– Micro perforated silicone baking mat
The recipe
For 4 desserts
Creamy praline insert (the day before)
50g of cream
1 yolk
7g powdered sugar
20g praline
1g gelatine
Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Heat the cream in a saucepan and pour over the previous mixture. Mix and return to the pan. Heat over a low/medium heat, stirring constantly, until it reaches 82/83°C. Remove from the heat and add the praline and the gelatine, wrung out and softened. Fill the silikomart half-sphere mould and place in the freezer for at least 2 hours.
Hazelnut biscuit
65 g hazelnut powder
1 egg
2 egg whites
65 g icing sugar
19 g butter
15 g flour
15 g caster sugar
Melt the butter. Mix the whole egg with the icing sugar in a bowl. 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 lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out circles the size of your mould using a cookie cutter. You will have some hazelnut biscuit left over.
Lemon mousse 🍋 (the day before)
1 whole egg
40 g butter
55 g sugar
65 g lemon juice
+
3g gelatine
120g cold liquid cream
Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Pour the mixture into a saucepan with the lemon juice. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine and butter, cut into pieces. Blend until the mixture is smooth. Set aside.
In a salad bowl, whip the cold liquid cream into a whipped cream and gently fold in the previous mixture, which has cooled to room temperature, using a spatula.
Assembly
Fill the Bollicine silikomart mould halfway up. Add the creamy praline insert. Use the remaining mousse and finish with the hazelnut biscuit. Place in the freezer overnight.
Sweet dough
70g flour
10g icing sugar
40g butter
1 egg yolk
1 pinch of salt
Mix all the ingredients together, roll out and refrigerate for 1 hour. Roll out the dough between two sheets of baking paper and cut out circles with a cookie cutter. Bake at 180°C for about 10 minutes. Keep an eye on them and take them out as soon as they start to colour.
Turn out the cakes and spray with white velvet spray. Place on the sweet pastry. I decorated with a butterfly in tile.
For the butterfly tile
25g sugar
12g flour
12g melted butter
15g egg white
yellow colouring
Vanilla
Mix all the ingredients together. Fill the Pavoni butterfly mould. Place in the oven at 170 °C. Keep an eye on the cooking time as it is very quick, 7 to 8 minutes. Turn out of the oven. Be careful, they harden very quickly.
