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 first created this entremets to impress my family at a French-themed dinner and it was an instant hit with everyone praising its textures and flavors.
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 egg whites. Spread mixture into a 20 cm (8-inch) round on 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 cooled dacquoise. Refrigerate until set.
- Make Dark Chocolate Mousse:
- Melt chocolate over a bain-marie or in short bursts in microwave. Cool slightly. Whisk egg yolks with sugar until thick and pale. In another bowl whip cream to soft peaks. Fold melted chocolate into egg yolk mixture then gently fold in whipped cream until smooth.
- Assemble:
- Place dacquoise with crunch layer in a 20 cm (8-inch) cake ring or springform pan. Spread chocolate mousse evenly on top. Smooth 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 sides. Chill 15 minutes. For owl decoration melt white and dark chocolate separately. Pipe small owl shapes (eyes feathers etc) on parchment chill until firm. Garnish 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 This recipe always brings my family closer as we gather around to admire the creation before enjoying it together especially appreciating the owl decorations.
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 elegant entremets dazzles every time with its textures and flavors making it the perfect finish for any special meal.
Recipe Questions & Answers
- → What is dacquoise in this dessert?
Dacquoise is a light, airy base made from whipped egg whites combined with ground hazelnuts and sugar, baked until crisp and golden.
- → How do I achieve the praline crunch layer?
Mix praline paste with melted milk chocolate and fold in feuilletine or crushed cornflakes for a crisp, flavorful texture.
- → What technique ensures a smooth dark chocolate mousse?
Gently folding whipped cream into the melted chocolate and egg yolk mixture creates a light, airy mousse texture.
- → How is the chocolate glaze prepared?
Heat cream until steaming, pour over chopped dark chocolate and butter, then stir until smooth and glossy before cooling slightly.
- → Can the owl decoration be made in advance?
Yes, pipe the white and dark chocolate owl shapes on parchment, chill until firm, and add as decoration before serving.