Hazelnut coffee entremet

Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble

Ambassador Frank Haasnoot Hazelnut

Frank Haasnoot

Pastry chef


For 20 servings

Hazelnut praliné

312 g unpeeled hazelnuts

187 g sugar

1 vanilla pod

Italian buttercream with hazelnut

45 g water

178 g sugar

119 g egg white

238 g Debic Butter Constant

214 g hazelnut paste 100%

7 g coffee extract

Coffee ganache montée

25 g coffee beans

378 g Debic Stand & Overrun

21 g gelatin mixture

125 g white chocolate

50 g coffee liqueur

Chocolate crumble

498 g Debic Butter Constant

448 g flour

498 g ground almonds

498 g brown sugar

8 g salt

50 g cocoa powder

Hazelnut praliné crumble

100 g crumble

50 g hazelnut purée 100%

50 g feuilletine

50 g milk chocolate

50 g hazelnut praliné

0.2 g salt

Hazelnut meringue

206 g egg white

360 g sugar

30 g potato starch

103 g hazelnut powder


107 g water

241 g sugar

214 g glucose

143 g Debic Végétop

214 g milk chocolate

107 g gelatin mixture

12 g coffee powder


Hazelnut praliné

Caramelise the sugar with the vanilla pod.

Add the hot roasted hazelnuts.

Pour onto baking paper and leave to cool.

Remove the vanilla pod.

Blend to a smooth praliné.

Italian buttercream with hazelnut

Bring the sugar with the water to a boil at 120°C and make an Italian meringue with the egg whites.

Beat until the meringue has cooled.

Beat the Debic Butter Constant until it is airy, together with the coffee extract and the hazelnut paste.

Mix the butter mixture in 3 parts in the egg white.

Coffee ganache montée

Roast the coffee beans in the oven at 160°C for 5 minutes.

Add them to half of the cold Debic Stand & Overrun and allow to infuse for 1 hour.

Bring the cream to a boil, pass through the conical sieve and melt the gelatin into it.

Make a ganache with the white chocolate.

Add the coffee liqueur and mix finely with the hand mixer.

Leave to stand in the refrigerator overnight, then beat to the required consistency.

Chocolate crumble

Mix the butter, the brown sugar, the salt and the ground almonds to a smooth dough.

Then mix in the sifted flour and the cocoa powder to form a crumbly structure.

Bake in rings (6 cm diameter) at 160°C for 25 minutes.

Hazelnut praliné crumble

Mix the crumble with the feuilletine.

Melt the chocolate and add the hazelnut paste, the hazelnut praliné and the salt.

Mix all the ingredients together.

Hazelnut meringue

Mix the egg white with the sugar and heat to 50°C.

Beat until light and airy.

Mix the hazelnut powder with the potato starch and add to the meringue.

Form circles measuring 7 cm, sprinkle with roasted broken hazelnuts and bake at 140°C for 45 minutes.


Bring the water, sugar, and glucose to the boil at 103°C.

Add the gelatine mixture and the condensed milk.

Melt the chocolate in it and mix with the hand mixer to form a nice emulsion.

Add the coffee powder.


Pipe 10 g of hazelnut praliné into a round mould with a flat bottom and place in the freezer.

Roll the crumble out between two sheets of plastic foil and freeze it.

Cut out with a 7 cm ring.

Fill a round 10 cm mould with a thin layer of Italian buttercream and press the frozen hazelnut praliné into it.

Now half fill the mould and press the hazelnut meringue strip into it.

Completely fill the mould with the buttercream and press a slice of crumble on top.


Heat the glazing at 31°C and mix finely with the hand mixer.

Glaze the pastries.

Pipe a large dollop of whipped coffee ganache on the tartlet.

Warm an ice-cream scoop and press in the middle of the ganache.

Fill the hole with a little hazelnut praliné.