Pin 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 dessert became a family favorite after I first served it at a holiday gathering; it impresses guests with its refined taste and beautiful presentation.
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:
- 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.
- Serve:
- Slice with a hot knife for clean portions. Serve chilled.
Pin This dessert brings back wonderful memories of holiday celebrations spent with my family, where everyone eagerly awaited its first slice.
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
Pin This entremets is a stunning centerpiece for any special occasion offering a perfect balance of flavor and texture.
Recipe Q&A
- → What is dacquoise in this entremets?
Dacquoise is a light, nut-based meringue cake made from whipped egg whites combined with ground hazelnuts and sugar, providing a delicate, crisp texture.
- → How do I achieve the praline feuilletine crunch?
Mix praline paste and melted milk chocolate, then fold in feuilletine flakes or crushed cornflakes for a crisp, buttery crunch that contrasts with the mousse.
- → What is the best way to prepare the dark chocolate mousse?
Melt chocolate gently, whisk egg yolks with sugar until pale, fold in melted chocolate, then carefully fold in softly whipped cream to create a light, airy mousse.
- → How should the glaze be prepared and applied?
Heat cream until steaming, pour over chopped dark chocolate and butter, stir until glossy and smooth, cool slightly, then pour evenly over the mousse surface for a shiny finish.
- → Can the entremets be made in advance?
Yes, prepare the layers and assemble the entremets ahead of time. Chill thoroughly for at least two hours, or refrigerate overnight for enhanced flavors and texture.