Praline heart entremet
– a praline insert,
– milk chocolate mousse
– a hazelnut biscuit
– a praline crunch,
– brown velvet spray.
Material used
– Silikomart heart mould
– Silikomart petits fours 15 cavities mould
– Ancel 210 Bloom gelatine (gold quality)
– Silikomart key mould
Ingredients
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white
Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles
Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold single cream
+ brown velvet spray
The recipe
For 5 entremets
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Place the hazelnuts on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the hazelnuts, which have been rubbed to remove as much of the skin as possible, and the caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. You’ll have some praline left over for other recipes. It keeps very well in a closed container. Just make sure you blend it again before use, as the oil from the hazelnuts will rise to the surface. Fill the cavities of the silikomart petits fours x15 mould with praline. Place in the freezer for at least 5-6 hours.
Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white
In a bowl, mix the whole egg with the sugar. Add the hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter.
Praline crisp
✔25g milk chocolate
✔25g praline
✔25g crêpes dentelles
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a biscuit cutter to cut out the diameter of your biscuit. Place a crisp on each biscuit and place in the freezer until ready to assemble.
Milk chocolate mousse
✔55g milk
✔35g cream
✔1 egg yolk
✔20g sugar
✔55g milk chocolate
✔3g gelatine
✔90g cold liquid cream
Place the gelatine in a bowl of cold water. Heat the milk and cream in a saucepan. Mix the egg yolk and sugar in a bowl. Pour over the hot milk. Stir and return to the pan. Heat to 83°C, stirring constantly. Remove from the heat, add the gelatine and pour over the melted chocolate. Mix and set aside. Whip the cold cream with a mixer and gently fold into the previous mixture when it reaches around 30°C.
Assembly
Fill the silikomart heart mould halfway with chocolate mousse. Add the frozen hazelnut praline insert. Top with a little mousse, then finish with the biscuit and crisp. Place in the freezer overnight.
The next day, remove the frozen hearts from the moulds and immediately apply the brown velvet spray.
Using the silikomart key mould, I made keys and locks with tempered milk chocolate. I then brushed on some edible gold powder.
