Indulge in this exquisite Hazelnut Chocolate Entremet, a culinary masterpiece combining the smoothness of chocolate with the richness of hazelnuts. This dessert features multiple layers: a soft cocoa sponge cake, crunchy praline, creamy chocolate, hazelnut praline, smooth hazelnut mousse, and a crunchy hazelnut glaze.
Why You'll Love This Recipe:
- Perfect Combination: The blend of chocolate and hazelnuts creates a luxurious taste.
- Varied Textures: From soft and spongy to crunchy and creamy, each bite is a delightful surprise.
- Elegant and Sophisticated: Ideal for special occasions or as a gourmet treat.
- A Joy for Baking Enthusiasts: A creative and satisfying recipe for those who love to bake.
Cocoa Sponge Cake:
- Egg Whites: 50g
- Sugar: 50g
- Egg Yolks: 2
- Cocoa Powder: 18g
Whip the egg whites, gradually add sugar to form stiff peaks. Incorporate egg yolks, then sifted cocoa. Spread as a rectangle on a tray, bake for 12 min at 180°C (350°F).
Hazelnut Chocolate Crunch:
- Feuillantine: 40g
- Hazelnut Paste: 40g
- Milk Chocolate: 20g
Melt the chocolate, mix with hazelnut paste, and crushed crepes. Spread over cocoa sponge cake.
Chocolate Cream:
- Milk: 75g
- Cream (30% fat): 75g
- Egg Yolks: 38g
- Sugar: 20g
- Milk Chocolate: 90g
Heat milk and cream, pour over the yolks and sugar mixture, cook to 85°C (185°F). Pour over chocolate, blend until smooth.
Hazelnut Mousse:
- Milk: 145g
- Cream: 145g
- Egg Yolks: 5
- Sugar: 100g
- Praline: 100g
- Hazelnut Paste: 100g
- Gelatin: 15g
- Whipped Cream: 400g
Soak gelatin, mix yolks and sugar, cook with milk and cream to 83°C (181°F). Add gelatin, praline, hazelnut paste. Gently fold in whipped cream.
Hazelnut Rocher Glaze:
- Dark Chocolate: 200g
- Neutral Oil: 80g
- Crushed Hazelnuts: 90g
Melt chocolate with oil, stir in hazelnuts.
Assemble the layers and finish with the hazelnut glaze. Enjoy this beautiful and delicious entremet. Bon appétit!