Praline egg in an egg cup made of
– a hazelnut biscuit,
– a praline crunch,
– a praline mousse,
– a praline insert,
– a vanilla mousse,
– brown velvet spray,
– chocolate icing,
– hazelnut praline.
Materials used
– Silikomart secret mould 100ml – 8 cavities
– Silikomart choco spiral mould
– Ancel 210 bloom gelatine
Ingredients
Hazelnut praline
100g hazelnuts50g powdered sugar
Hazelnut biscuit32g hazelnut powder1 egg1 egg white32g icing sugar10 g butter7 g flour
Chocolate praline crisp
✔10g milk chocolate
✔20g hazelnut praline
✔10g crêpes dentelles
Vanilla mousse
✔30g liquid cream
✔30g white chocolate
✔30g cold liquid cream
✔1g gelatine
Assembly
✔Spray velvet brown
✔Food gold leaf
✔White chocolate
✔Some milk chocolate pistoles
Hazelnut praline mousse
✔80g liquid cream
✔50g white chocolate
✔50g praline
✔120g of liquid cream 30% MG min
✔4g gelatine
The recipe
For 4 desserts
Hazelnut praline100g 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.
Praline insert
Fill the Silikomart choco spiral mould with hazelnut praline and place in the freezer for at least 3 to 4 hours.
Hazelnut biscuit35g hazelnut powder1 egg1 egg white35 g icing sugar10 g butter7 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 175°C. Take the biscuit out of the oven and let it cool before peeling it off the paper and cutting it into circles of two different sizes for your Silikomart secret mould and the Silikomart 12 egg mould.
Chocolate praline crisp
✔10g milk chocolate
✔20g hazelnut praline
✔10g crêpes dentelles
Mix all the ingredients together. Spread onto the larger diameter biscuits (which fit into the silikomart Secret mould) then place in the freezer.
Hazelnut praline mousse
✔80g liquid cream
✔50g white chocolate
✔50g praline
✔120g of liquid cream 30% MG min
✔4g gelatine
Place the gelatine sheets in a bowl of cold water. Melt the white chocolate in the microwave. Heat the 80g of liquid cream in a saucepan. Remove from the heat and pour over the white chocolate, add the gelatine and the praline. Mix well and set aside. Whip the 120g of cold cream in a bowl with an electric mixer. Gently fold in the previous mixture.
Assembly
Fill the Silikomart Secret moulds with 3/4 of the praline mousse. Add the hazelnut biscuit with the crispiness towards the inside. Place in the freezer overnight or at least 6 hours.
Vanilla mousse
✔30g liquid cream
✔30g white chocolate
✔30g cold liquid cream
✔1 vanilla pod or vanilla powder
✔1g gelatine
Place the gelatine sheet in a bowl of cold water. Melt the white chocolate in the microwave. Heat the 30g of liquid cream with the vanilla in a saucepan. Remove from the heat and add the gelatine and white chocolate. Mix well and set aside. Whip the 30g of cold cream in a bowl with an electric mixer. Gently fold in the previous mixture.
Assembly
Fill the Silikomart 12-egg mould with the mousse halfway up. Add the praline insert. Top with a little mousse and finish with the hazelnut biscuit. Place in the freezer overnight or at least 6 hours.
The next day, remove the desserts from the Silikomart Secret mould and immediately apply the brown velvet spray. Add a spoonful of praline to each hollow.
Melt white chocolate with a few drops of milk chocolate to colour it slightly. Place the chocolate in a tall, narrow container. Remove the egg dishes from the freezer. Using a wooden pick, quickly dip each egg into the chocolate and scrape the underside over the rim of your container to remove any excess. Place on a piece of baking paper until the chocolate sets. Carefully remove the wooden pick. Place your egg in the hollow of your entremet on top of the praline.
Add a small gold leaf on top to cover the hole in the wooden spike. Place in a cool place for at least 2 hours.
