100% Hazelnut Entremets

Recipe

100% HAZELNUT ENTREMETS

Recipe for one entremets (6–8 servings)

HAZELNUT SHORTBREAD

75 g - Butter
1 g - Salt
30 g - icing sugar
30 g - Whole egg
150 g - T55 flour
30 g - Raw hazelnut powder

HAZELNUT CRUNCH BASE

95 g - Baked hazelnut shortbread, chopped
33 g - Hazelnut paste
5 g - Grapeseed oil
35 g - Milk chocolate 40%
0,5 g - Fleur de sel
27 g - Feuilletine

HAZELNUT DACQUOISE

50 g - Roasted raw hazelnuts
30 g - Icing sugar
12 g - T55 flour
20 g - Raw hazelnut powder
78 g - Egg whites
30 g - Brown sugar
12 g - Caster sugar

HAZELNUT MOUSSE

75 g - Whole milk
8 g - Gelatin mass
90 g - Hazelnut milk gianduja
23 g - Hazelnut paste
150 g - 35% cream

HAZELNUT CRÈME BRULÉE INSERT

300 g - Cream
48 g - Hazelnut pasta
36 g - Brown sugar
1,4 g - Pectin NHX INGREDIUM
60 g - Egg yolks
10 g - Butter
5 g - Cocoa butter

CARAMEL GLAZE

125 g - Water
300 g - Sugar
300 g - Glucose
200 g - Sweetened condensed milk
140 g - Gelatin mass (1/6) GELATIN INGREDIUM
300 g - White chocolate
8 g - Caramel coloring (Ref. 004661)

HAZELNUT PRALINÉ

100 g - Piémont hazelnuts
62 g - Sugar
26 g - Water
7 g - Glucose
0,5 g - Fleur de sel

1.
HAZELNUT SHORTBREAD
Mix the soft butter with the salt and icing sugar. Add the eggs. Then add the flour and hazelnut powder mixture without overworking the dough. Roll out to about 3 mm thickness, then bake at 150 °C for about 20 minutes until light golden brown. Allow to cool, then coarsely crush.
2.
HAZELNUT CRUNCH BASE
Melt the chocolate, grapeseed oil, and hazelnut paste together. Mix with the remaining ingredients.
3.
HAZELNUT DACQUOISE
Blend together the flour, whole hazelnuts, hazelnut powder, and icing sugar. Small pieces of hazelnut should remain.
Whip the egg whites, then tighten with the brown sugar and granulated sugar. Fold the dry mixture in using a spatula. Pipe a disc using a 15 mm nozzle and bake in a fan oven at 210 °C for about 10 minutes.
4.
HAZELNUT MOUSSE
Heat the milk, add the gelatin mass, then pour over the gianduja and hazelnut paste. Blend until smooth. When the mixture reaches 40 °C, fold in the whipped cream using a spatula.
5.
HAZELNUT CRÈME BRULÉE INSERT
Heat the cream with the hazelnut paste to 40 °C, then add the brown sugar–pectin mixture. Bring to a boil for 1 minute, then pour over the egg yolks. Add the butter and cocoa butter, blend, then pour into the mould (PCB ref. 070567). Freeze until set.
6.
CARAMEL GLAZE
Make a syrup by bringing the water, sugar, and glucose to a boil. Add the gelatin mass, condensed milk, and coloring. Pour over the white chocolate and blend.
7.
HAZELNUT PRALINÉ
Cook a caramel with the sugar, water, and glucose. Pour the caramel onto a Flexipan mat on a tray and allow it to cool before blending into a powder. Roast the hazelnuts at 150 °C until light brown.
Blend the cooled hazelnuts, add the caramel powder, refine the mixture using the paddle attachment, and finish with the fleur de sel.
8.
ASSEMBLY AND FINISHING
Spread the hazelnut crunch base directly onto the dacquoise.
In the mould (PCB ref. 070558), line the mould with hazelnut mousse. Pipe a thin layer of hazelnut praliné. Finish the assembly by adding the biscuit, with the crunchy side facing inward. Freeze until completely set.

Once fully frozen,unmould the entremets. Spray a first coat of light brown velvet spray (PCB ref. 088198). Add darker brown nuances with velvet spray (PCB ref. 045013).
Unmould the hazelnut crème brûlée insert, glaze it with the caramel glaze at 35 °C, and decorate with gold leaf (PCB ref. 025227). Place it on the entremets and finish by placing three white chocolate Inca egg decorations (PCB ref. 098151) on top.