An elegant yet so yummy entremet, composed of hazelnut and almond dacquoise, a crunch with chocolate and praline, a praline and chocolate mousse, a vanilla insert, and mirror glaze.
I suggest to prepare this entrement in 3 days. The first day should be for the preparation of the vanilla insert that should freeze overnight.
The second day would be ideal for making the dacquoise, the crunch, the mousse, assembling the entremet and preparing the mirror glaze.
The last day should be for mirror glazing and decorating.
If you are looking for a good recipe of a praline paste, I invite you to try the recipe in this link.
Please find also the recipe of the feuilletine on this link.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 10ml of cold water for 10 minutes.
- Bring the milk with double cream to a boil.
- Mix the egg yolks and sugar, then add the boiling milk anf cream gradually and whisk.
- Add the vanilla extract.
- Put the mixture on medium heat, and stir continuously.
- The mixture, which is crème anglaise, should reach 82°C.
- Remove from heat then add the rehydrated gelatin and mix well.
- Pour the vanilla cream in a round mould of 16cm diameter.
- Keep in the freezer for at least 2 hours.
- Beat the egg whites then add sugar until soft peaks form.
- In a separate bowl, sift the icing sugar with flour and hazelnut and almond powder.
- Add the dry ingredients to the beaten egg whites and mix gently until well combined.
- Put the mixture in a pastry bag.
- Pipe the mixture in a previously drawn circle on a parchment paper.
- The mixture should make 1 round dacquoise cake of 17cm.
- Bake the daquoise for 10 minutes in a preheated oven at 180°C.
- Once ready, let the daquoise cool down before removing the parchment paper. This way, it will not break.
- Melt the chocolate with the praline paste together on a water bath.
- Add the crushed feuilletine and mix until well combined.
- Spread the crunch immediately over the dacquoise.
- Put the dacquoise and crunch in the freezer for 30 minutes at least.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 20ml of cold water for 10 minutes.
- Heat up the milk then add the hydrated gelatin.
- Melt the chocolate with the praline paste in a separate bowl.
- Gently pour the warm milk over the chocolate and mix.
- Let the mixture cool down to 35°C.
- Whip your cream until lightly firm.
- Add the whipped cream to the milk and chocolate mixture until well combined. I usually combine ⅓ of the whipped cream with the chocolate. Then pour this mixture into the rest of the whipped cream.
- Proceed to the assembling.
- I used a 18cm round cake ring. I placed cling film in the bottom to avoid any possible leakage of my chocolate mousse. I also covered the internal edges with a rhodoid sheet for an easier and cleaner unmoulding.
- I proceeded to an upside down assembing of the entremet, so that I have a perfect surface on top.
- Cover the bottom of the cake ring with half of the praline and chocolate mousse.
- Put the frozen vanilla insert.
- Put the remaining chocolate mousse.
- Place the frozen dacquoise and crunch as a final layer.
- Let freeze for at least 6 hours in the freezer. I personally froze it overnight.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 25ml of cold water for 10 minutes.
- Put the water, glucose and sugar in a sauce pan and bring to 103°C. Stir the mixture gently.
- Pour it gently on the sweetened condensed milk.
- Add the rehydrated gelatin.
- Place the finely choppped chocolate in a tight and high container.
- Pour the previous mixture on the chocolate and leave it for 1 minute without stirring.
- Stir gently until well combined.
- Blend the mixture with a hand blender for 3 to 4 minutes. Try to not add air bubbles in the mixture.
- Pass the mixture through a fine sieve.
- Cover with a cling film. The film should be in contact with the mixture.
- Keep in the refrigerator overnight.
- The next day, heat up the mixture to 38°C, in a water bath or in the microwave.
- Pour it in a thight and high container.
- Unmold carefully the frozen entremet and pour the mirroir glaze when its temperature reaches 28°C.
- Try to remove the excess of mirror glaze with a spatula.
- Place your entremet on a plate and decorate. Be creative and stay simple.
- Let the entremet defrost for 4 to 6 hours in the fridge before serving.