Save to Pinterest A whimsical, elegant chocolate and hazelnut entremets inspired by Pierre Hermé featuring layers of dacquoise praline crunch and rich chocolate mousse for a showstopping dessert.
This recipe was inspired by the classics yet brings a unique blend of praline and chocolate that impressed my guests immensely.
Ingredients
- Hazelnut Dacquoise: 90 g egg whites (about 3 large eggs) 30 g granulated sugar 90 g ground hazelnuts 90 g powdered sugar 30 g all-purpose flour
- Praline Feuilletine Crunch: 100 g praline paste (hazelnut or almond) 50 g milk chocolate melted 40 g feuilletine (crisp wafer flakes) or crushed cornflakes
- Dark Chocolate Mousse: 150 g dark chocolate (70% cocoa) chopped 2 egg yolks 40 g granulated sugar 300 ml heavy cream cold
- Chocolate Glaze: 60 g dark chocolate 60 ml heavy cream 15 g unsalted butter
- Decoration (Hibou Owl Theme): 30 g white chocolate 10 g dark chocolate Edible gold dust or cocoa powder (optional)
Instructions
- Preheat oven:
- to 175°C (350°F) Line a baking tray with parchment paper.
- Make the Hazelnut Dacquoise:
- Whip egg whites to soft peaks gradually adding sugar until stiff In a separate bowl sift ground hazelnuts powdered sugar and flour Gently fold dry ingredients into the egg whites Spread mixture into a 20 cm (8-inch) round on the tray Bake for 20 22 minutes until golden Cool completely.
- Prepare Praline Feuilletine Crunch:
- In a bowl mix praline paste and melted milk chocolate until smooth Fold in feuilletine Spread this layer evenly over the cooled dacquoise Refrigerate until set.
- Make Dark Chocolate Mousse:
- Melt chocolate over a bain-marie or in short bursts in the microwave Cool slightly Whisk egg yolks with sugar until thick and pale In another bowl whip cream to soft peaks Fold melted chocolate into the egg yolk mixture then gently fold in whipped cream until smooth.
- Assemble:
- Place the dacquoise with crunch layer in a 20 cm (8-inch) cake ring or springform pan Spread chocolate mousse evenly on top Smooth the surface and refrigerate at least 2 hours or until set.
- Prepare Chocolate Glaze:
- Heat cream until steaming but not boiling Pour over chopped chocolate and butter Let sit 2 minutes then stir until smooth and glossy Cool to room temperature.
- Glaze and Decorate:
- Remove cake from mold Pour cooled glaze over mousse letting it drip over the sides Chill 15 minutes For the owl decoration melt white and dark chocolate separately Pipe small owl shapes (eyes feathers etc) on parchment chill until firm Garnish the cake as desired Optionally dust with edible gold or cocoa powder.
- Slice and Serve:
- Slice with a hot knife for clean portions Serve chilled.
Save to Pinterest Preparing this dessert has become a cherished tradition in my family and always creates memorable dinner parties.
Required Tools
Electric mixer Mixing bowls Baking tray Parchment paper Offset spatula 20 cm (8-inch) cake ring or springform pan Saucepan Heatproof bowls Piping bags (optional for decoration)
Allergen Information
Contains eggs milk (dairy) hazelnuts wheat (gluten) and soy (in chocolate) Check all ingredient labels for possible traces of other allergens.
Nutritional Information
Calories 420 Total Fat 32 g Carbohydrates 31 g Protein 6 g (per serving)
Save to Pinterest This exquisite entremets is perfect for impressing guests with a sophisticated chocolate dessert that highlights the flavor of hazelnuts.
Recipe Questions & Answers
- → What gives the entremets its crisp texture?
The praline feuilletine layer adds a delicate crunch with crisp wafer flakes combined with smooth praline paste.
- → How is the hazelnut dacquoise made light and airy?
Egg whites are whipped to soft peaks and carefully folded with ground hazelnuts and sugar for a tender, meringue-like base.
- → What technique ensures the mousse is smooth and creamy?
The dark chocolate is melted gently and folded into whipped cream and egg yolks to create a light yet rich mousse texture.
- → Can the entremets be prepared in advance?
Yes, it can be assembled ahead of time and chilled to allow flavors to meld and layers to set properly.
- → What is the purpose of the chocolate glaze?
The glaze adds a shiny finish and enhances the chocolate flavor while providing a smooth outer layer.
- → Are there substitutions for hazelnuts for allergies?
Hazelnuts can be replaced with sunflower seeds and seed butter to make a nut-free version without compromising texture.