Hazelnut praline coffee entremet composed of
– a hazelnut praline crunch,
– a hazelnut cookie,
– hazelnut praline,
– coffee mousse,
– brown velvet spray,
Equipment used
– Tefal baking tray
– XiaoShenLu concave ball mould
– Brown velvet spray
– Pastry bag
Ingredients
Hazelnut cookie
✔30 g hazelnut powder
✔1 egg yolk
✔30 g sugar
✔10g butter
✔7 g flour
✔1 egg white
Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles
Hazelnut praline
✔150g hazelnuts
✔75g powdered sugar
Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin
+spray velours brun
The recipe
For 5 desserts
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Pour the hazelnuts onto a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the powdered sugar and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the hazelnuts, rubbed to remove as much skin as possible, and the chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over for other recipes. It keeps well in a closed container. Just make sure you blend it again before use, as the hazelnut oil will rise to the surface.
Hazelnut cookie
✔35g hazelnut powder
✔35g powdered sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white
Mix the whole egg with the sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the cookie dough onto a baking tray lined with baking paper. Bake for ten minutes at 180°C. The cookie should come out golden brown. Remove from the oven and allow to cool completely before cutting with a cookie cutter.
Poach praline on each cookie and place in the freezer until ready to assemble.
Praline crisp
✔30g white chocolate
✔40g praline
✔30g crêpes dentelles
Melt the white chocolate in the microwave. Add crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from freezer and cut out using the same cookie cutter as for the cookie. Place in the freezer until ready to assemble.
Coffee mousse
✔50g cream
✔Coffee extract
✔50g white chocolate
✔80g cold liquid cream
✔1.5g gelatin
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the coffee extract. Place the white chocolate in a bowl and melt in the microwave. Remove from the heat, add the gelatine and pour over the white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently fold in the cooled mixture.
Assembly
Fill silicone mould with coffee mousse. Add the hazelnut/praline cookie insert. Top with coffee mousse and finish with chocolate praline crunch. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.
I added hazelnut praline and decorated with a little edible gold leaf and a chocolate coffee bean.
