Hazelnut entremet

With hazelnut praliné

Debic Hazelnut cream Hazelnut Dacquoise
Hazelnut entremet - photo1 | Debic

Ingredients

For 4 servings

Hazelnut praliné

300 g toasted hazelnuts

180 g sugar

Hazelnut cream

180 g hazelnut praliné

500 g Debic Cream Plus Mascarpone

3 g salt

Pâte sablé

380 g Debic Croissant Gold

361 g powder sugar

4 g salt

110 g almond powder

210 g eggs

753 g flour

209 g potatostarch

Hazelnut Dacquoise

150 g egg whites

125 g sugar

90 g hazelnut powder

60 g almond powder

50 g icing sugar

30 g flour

Brown glaçage

15 g gelatin powder

75 g water (1)

100 g water (2)

220 g sugar

220 g glucose

220 g white chocolate

150 g Debic Végétop

q.s brown colouring

Preparation

Hazelnut praliné

Caramelize the sugar and add the hazelnuts.

Let cool down on a baking paper.

Blend everting until smooth.

Hazelnut cream

Mix the Debic Cream Plus Mascarpone with the hazelnut praline.

Whip untill firm mass, at medium speed and add the salt.

Pipe the cream in the silicone mold an place in the freezer.

Pâte sablé

Mix the Debic Croissant Gold, the powder sugar, the salt and the almond powder into dough.

Add the eggs and mix.

Add the flour and the potato starch.

Leave the dough to cool in the fridge.

Roll the dough out at 2 mm.

Line in a 15 cm ring and bake the Sablé at 150 °C for 15 min.

Hazelnut Dacquoise

Whip the sugar with the egg whites.

Mix the icing sugar, the flour, the almond powder and the hazelnut powder. Gently fold the egg whites into the dry ingredients mixture.

Gently fold the egg whites into the dry ingredients mixture.

Pipe the hazelnut dacquoise in the sablé tart and bake for 20 min on 170 °C.

Let the tarts cool down.

Brown glaçage

Mix the gelatin powder with the water (1).

Bring the water, (2) the sugar, the glucose to a boil at 103 °C.

Melt in the gelatin mass and pour the Debic Végétop in.

Finally add the white chocolate and the brown coloring.

Mix with a hand blender.

Assembly

Heat the brown glaçage up to 24 °C.

Take the hazelnut cream out of the freezer and glaze with the glaçage.

Place the glazed disque on top of the tart.

Finishing touch

Decorate with dots of hazelnut cream, hazelnuts and chocolate feathers.

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