Vanilla and praline sheep entremet made with
– a hazelnut biscuit,
– a praline insert
– a creamy praline insert
– a vanilla mousse
– a praline crunch,
– a white velvet spray,
– a sugar paste decoration.
Materials used
– Silikomart 3D Forest Fruits mould
– Silikomart half sphere mould X15
– Gold quality Ancel gelatine (210 bloom)
Ingredients
Hazelnut praline
✔100g hazelnuts
✔50g almonds
✔75g caster sugar
Hazelnut biscuit
✔35g hazelnut powder
✔35g caster sugar
✔10g melted butter
✔7g flour
✔1 egg
✔1 egg white
Praline crisp
✔20g white chocolate
✔25g praline
✔20g crêpes dentelles
Creamy hazelnut praline almonds
✔0.5g gelatine
✔30 ml cream
✔1 egg yolk
✔5g caster sugar
✔15g praline
Vanilla mousse
✔80g cream
✔1 vanilla pod
✔80g white chocolate
✔120g cold liquid cream
✔2g gelatine
+ white velvet spray
The recipe
For 4 entremets
Hazelnut praline
✔100g hazelnuts
✔50g almonds
✔75g caster sugar
Pour the hazelnuts and almonds onto a baking tray and place in the oven 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, the mandes and the chopped caramel 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 sealed container. Just stir it well again before use, as the oil will rise to the surface. Fill the cavities of the silikomart half sphere x15 mould with praliné. Place in the freezer for at least 5-6 hours.
Hazelnut praline cream
✔0.5g gelatine
✔30 ml cream
✔1 egg yolk
✔5g caster sugar
✔15g praline
Place the gelatine in a bowl of cold water. In another bowl, mix the egg yolk with the sugar until they whiten slightly. Bring 30 ml of cream to the boil in a saucepan, remove from the heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until it reaches 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the hazelnut praline and mix. Fill the insert mould, Silikomart half-sphere 15 cavities for me, with this creamy praline. Place in the freezer for at least 4 hours.
Place half a praline sphere and half a cream sphere on top of each other. Place in the freezer until ready to assemble.
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
✔20g white chocolate
✔25g praline
✔20g crêpes dentelles
Melt the white 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 cut out with a pastry cutter the size of your mould. Keep in the freezer until ready to assemble.
Vanilla mousse
✔80g cream
✔1 vanilla pod
✔80g white chocolate
✔120g cold liquid cream
✔2g gelatine
Place the gelatine leaf in a large bowl of cold water. In a saucepan, heat the cream then turn off the heat and infuse with the vanilla pod previously halved and scraped out. Return the saucepan to the heat. Remove from the heat and add the gelatine, wrung out and softened, and the melted white chocolate. Mix again. Set aside. Whip the cold cream with an electric mixer. Add the cooled cream (approx. 30°C) to the previous mixture and mix gently.
Assembly
Pour the vanilla mousse halfway into the Silikomart 3D Fruits des Bois mould. Add the insert and the hazelnut biscuit. Top with a little vanilla mousse and finish with the crisp. Place in the freezer overnight.
The next day, remove the cakes from the moulds and immediately apply the white velvet spray. I decorated them with a sheep’s head made from sugarpaste.
