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 reminds me of the first time I attempted a professional French entremets and how rewarding the layered textures and flavors were to master.
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:
- 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 This dessert always sparks joy when shared with family especially during holidays when everyone appreciates the rich flavors and delicate design.
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 recipe creates an impressive dessert that both looks and tastes divine perfect for special occasions.
Recipe FAQs
- → What is dacquoise and how is it prepared?
Dacquoise is a nut-based meringue made by folding ground hazelnuts and powdered sugar into whipped egg whites and flour, then baked until golden and crisp.
- → How can I make the praline feuilletine crunch layer?
Mix praline paste with melted milk chocolate, then fold in feuilletine flakes to create a crunchy, smooth layer that sets when refrigerated.
- → What is the best way to achieve a smooth chocolate mousse?
Melt chocolate gently, whisk egg yolks with sugar until pale, fold in melted chocolate, then carefully fold in whipped cream for a light, airy mousse.
- → How do I decorate the dessert with the owl theme?
Pipe melted white and dark chocolate into small owl shapes on parchment, chill until firm, then place them on the glazed surface for a whimsical finish.
- → Can I prepare this dessert in advance?
Yes, this dessert can be assembled a day ahead and refrigerated to allow flavors to meld and layers to set perfectly.
- → Are there suitable substitutions for hazelnuts?
For a nut-free option, ground hazelnuts and praline can be replaced with sunflower seeds and seed butter without compromising texture.