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 was inspired by Pierre Hermé and always impresses guests with its complex flavors and textures
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
Pin This recipe is a treasured family favorite often made for special occasions where its elegant look impresses everyone
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 dessert combines delicate techniques with stunning presentation making it perfect for special events
Recipe Questions
- → What is dacquoise and how is it made?
Dacquoise is a nut-infused meringue made by folding ground hazelnuts and sugar into whipped egg whites, then baked until crisp and golden.
- → How do I achieve the crunchy praline feuilletine layer?
Mix praline paste with melted milk chocolate, then fold in feuilletine flakes to create a crisp, textured layer that sets when refrigerated.
- → What’s the best way to make smooth dark chocolate mousse?
Gently melt dark chocolate and fold it into whipped egg yolks and sugar, then carefully incorporate softly whipped cream for a light, airy mousse.
- → How should the chocolate glaze be prepared?
Heat cream until steaming, pour over chopped chocolate and butter, let sit briefly, then stir until glossy and smooth before cooling to room temperature.
- → Can I customize the decoration of this dessert?
Yes, melt white and dark chocolate separately to pipe themed shapes and garnish with edible gold dust or cocoa powder for an elegant look.
- → Are there allergen alternatives for this dessert?
For nut-free versions, substitute hazelnuts and praline with sunflower seeds and seed butter; be mindful of ingredient labels for other allergens.