Hazelnut coffee entremet
– a hazelnut praline crunch,
– hazelnut cookie,
– hazelnut cream,
– coffee mousse,
– mirror glaze.
Equipment used
– Baking tray
– 18 cm silikomart mould
– Baking paper
Ingredients
Hazelnut cookie
✔35 g hazelnut powder
✔1 egg yolk
✔35 g caster sugar
✔10 g butter
✔7 g flour
✔50g egg whites
Hazelnut praline
✔150g hazelnuts
✔75g caster sugar
Hazelnut cream
✔2g gelatin
✔100g liquid cream
✔2 egg yolks
✔15g caster sugar
✔50g hazelnut praline
Praline crisp
✔30g white chocolate
✔60g praline
✔30g crêpes dentelles
Coffee mousse
✔150g cream
✔1 sachet soluble coffee
✔50g white chocolate
✔2 yolks
✔40g sugar
✔300g cold liquid cream
✔6g gelatin
Mirror glaze
✔100g sugar
✔100g glucose
✔55g water
✔65g 30% MG min liquid cream
✔100g white chocolate
✔4 gelatin leaves
The recipe
For 1 dessert serving 6 to 8
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 cream
✔2g gelatin
✔100g liquid cream
✔2 egg yolks
✔15g caster sugar
✔50g hazelnut praline
Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolks with the sugar until they whiten slightly. Bring 100g of cream to the boil in a saucepan. Remove from the heat and pour the hot cream over the previous mixture. Return to the pan and cook over a low heat until 82ºC. Remove from the heat and add the gelatine. Pour the hot cream over the hazelnut praline and stir. Fill a pastry circle less than 18cm in diameter, to which you’ve previously added some cling-film (I used a 14cm circle), with the praline cream. Place in the freezer for at least 4 hours.
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.
Praline crisp
✔30g white chocolate
✔60g 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 the freezer and cut out using a 16cm cutter. Place in the freezer until ready to assemble.
Coffee mousse
✔150g cream
✔1 sachet soluble coffee
✔50g white chocolate
✔2 yolks
✔40g sugar
✔300g cold liquid cream
✔6g gelatine
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the cream with the sachet of instant coffee. Place the 2 egg yolks and powdered sugar in a bowl. Mix well. Pour in the hot cream, stir and return to the pan for a few minutes, stirring constantly. Remove from the heat and add the gelatine, wrung out and softened. Stir to combine. Set aside. Whip the chilled cream with an electric mixer. Gently fold in the cooled cream.
Assembly
Fill 18cm silikomart silicone mould with coffee mousse. Add the hazelnut cream insert. Top with a little coffee mousse and finish with the hazelnut cookie and chocolate praline crunch. Freeze overnight.
Mirror glaze
✔100g sugar
✔100g glucose
✔55g water
✔65g 30% MG min liquid cream
✔100g white chocolate
✔4 2g gelatine leaves
In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to boiling. Remove from heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream. Use a hand blender without a bell jar to ensure a smooth mixture. Divide the icing between three containers. Leave the first one plain and color the other two with coffee extract, varying the intensity. Pour all three glazes into the same tall container without stirring. Remove the entremet from the freezer and unmold. Cover the surface with the glaze, cooled to 35°C.
Place in a cool place for at least 6 hours to defrost.
