Save 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.
I love making this entremets because it combines delicate textures with rich chocolate flavors, always impressing my family and guests.
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 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 Preparing this dessert has become a cherished tradition in my family, bringing everyone together to enjoy a special treat.
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 This dessert not only delights the palate but also makes any occasion feel truly special.
Recipe Guide
- → What is dacquoise and how is it made?
Dacquoise is a light, nut-based meringue made by folding ground hazelnuts and flour into whipped egg whites and sugar, then baked until crisp yet tender.
- → How do I achieve a smooth chocolate mousse texture?
Whisk egg yolks with sugar until thick, fold melted chocolate gently into the yolks, then carefully fold in softly whipped cream to maintain airiness and smoothness.
- → Can feuilletine be substituted?
Yes, crushed cornflakes make a suitable substitute for feuilletine, adding a similar crisp texture to the praline crunch layer.
- → How should the glaze be prepared and applied?
Heat cream until steaming and pour over chopped chocolate and butter, stirring until smooth and glossy. Cool slightly before pouring evenly over chilled mousse.
- → What tips help with the owl-shaped decoration?
Pipe melted white and dark chocolate shapes onto parchment and chill until firm. Handle gently to place atop the dessert for a whimsical finish.