Chocolate, hazelnuts and praline entremets … .. I love the praline and I wanted to create a dessert characterized by this flavour.
A gorgeous dessert with ingredients that perfect match each other.
A chocolate and hazelnut biscuit, a chocolate ganache, a praline Bavarian and a golden praline glaze … a perfect entremets for a special occasion or simply to impress your guests.
Chocolate, hazelnuts and praline entremets… a real treat.

Entremets cioccolato, nocciola e pralinato

Entremets cioccolato, nocciola e pralinato


Chocolate, hazelnuts and praline entremets

Porzioni 8
Chef Aria


Chocolate hazelnut biscuit

  • 2 large (75 g) egg whites
  • 5 tbsp (75 g) inverted sugar or honey
  • 2 large (50 g) egg yolks
  • 1 tbsp (10 g) flour
  • 1/8 cup less 1 tsp (10 g) cocoa powder
  • 3 tbsp (20 g) hazelnuts meal
  • 1 tbsp (15 g) unsalted butter
  • ½ oz (15 g) dark chocolate 70%

Praline paste crunchy base

  • 3 tbsp (60 g) almonds/hazelnuts praline paste (Valrhona)
  • a generous oz (32.5 g) dark chocolate
  • a generous oz (32.5 g) shredded Gavottes® or corn flakes

Milk chocolate and coffee ganache

  • 6 oz (170 g) milk chocolate
  • 2/3 cup less 1 tbsp + 2 tsp (141 g) heavy cream
  • 20 g chopped coffee grains
  • a few drops coffee extract or instant coffee (optional)
  • a few cubes chocolate hazelnut biscuit

White chocolate and praline paste bavarois

  • ½ cup + 2 tsp (133.5 g) whole fat milk
  • 3 medium (54 g) egg yolks
  • 1 tbsp + 2 tsp (23 g) superfine granulated sugar
  • scant 4.5 oz (124 g) white chocolate
  • 2 tbsp + 2 tsp (54 g) almonds/hazelnuts praline paste (Valrhona)
  • 4 g gelatin sheets (0.56%)
  • 1.5 cups less 2 tbsp (334 g) heavy cream

Praline paste glaze

  • 1/3 + 1/8 cups (100 g) water
  • 1 cup (200 g) superfine granulated sugar
  • 7 oz (200 g) glucose syrup
  • 4.7 oz (134 g) sweetened condensed milk
  • 16.75 g gelatin sheets (2%)
  • 3.5 oz (100 g) white chocolate, finely chopped
  • 3.5 oz (100 g) almonds/hazelnuts praline paste (Valrhona)
  • pastry gold dust


Chocolate hazelnut biscuit

  1. Heat oven at 347F (175°C).

    In bowl of a stand mixer, whisk egg whites with inverted sugar.

    Sift flour with cocoa powder.

    Melt butter with chocolate at 115F (50°C).

    Fold egg yolks into the prepared meringue, then butter/chocolate mixture.

    Mix to combine.

    Gently add sifted flour with cocoa, then hazelnuts meal.

    Spread the mixture over a baking tray lined with baking paper and bake for 13/15 minutes.

    Let completely cool, then with a 6 inches (16 cm) pastry ring, cut a round disc from the biscuit.

    Freeze (it will be easier to handle).

Praline paste crunchy base

  1. Melt chocolate, then add praline paste, Gavottes® and stir to combine.

    Spread a thin layer over the frozen biscuit.


Milk chocolate and coffee ganache

  1. The night ahead, mix heavy cream with chopped coffee grains, cover with clingfilm and refrigerate overnight.

    The day after, sift heavy cream and coffee grains mixture, weigh the mixture and add the necessary heavy cream to get 2/3 cup less 1 tbsp + 2 tsp.

    Melt chocolate, add a few drops of coffee extract and heat the heavy cream until 175F (80°C).

    Pour the cream over the chocolate in 3 batches, and mix until well combined.

    Pour the ganache in a 6 inches 816 cm) silicone mould (or a pastry ring), 1 cm thick, scatter the surface with chocolate hazelnut biscuit cubes.

    Refrigerate then freeze.

White chocolate and praline paste bavarois

  1. Soak gelatin sheets in cold water.

    Melt the chocolate and set aside.

    Bring the milk to a boil, and in a bowl, combine egg yolks with sugar.

    Pour the boiling milk over yolks/sugar mixture and cook, stirring constantly, until 180F(82°C).

    Out of the heat, add wringed gelatin sheets and stir to melt.

    Pour the custard over the chocolate, add the praline paste and mix with a hand blender to combine.

    When the mixture reaches 85F (30°C), add soft whipped cream, in 2 or 3 batches, mixing gently.

Praline paste glaze

  1. Soak gelatin sheets in cold water.

    In a high jar, place praline paste and finely chopped chocolate and set aside.

    Pour water, sugar and glucose syrup in a saucepan, and bring to 219F (103°C).

    Out of the heat, add wringed gelatin sheets, sweetened condensed milk and stir to melt.

    Pour over the mixture praline paste/chocolate and blend with a hand blender for about 2 minutes, then pass the mixture through a strainer.

    Refrigerate for about 12 hours.

To assemble

  1. Line a 7 inches (18 cm) pastry ring with cling film and acetate strips.

    Fill halfway up the ring with the bavarois.

    Insert the frozen ganache round disc and press a little.

    Pour other bavarois up to 1 cm from the edge.

    Place the biscuit (crunchy base downward), press a little and freeze to set.

To serve

  1. Unmold the dessert and remove acetate strips.

    Heat the glaze in the microwave, and use at 90-100F (30/35°C).

    Garnish as you like.

    Refrigerate 8 hours before serving.

Entremets cioccolato, nocciola e pralinato

Facebook Comments