Pin It 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 is inspired by Pierre Hermé and offers a refined experience that impresses every time I serve it.
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
- Step 1:
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- 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.
- Step 7:
- 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.
- Step 8:
- Slice with a hot knife for clean portions. Serve chilled.
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This dessert brings a special family moment especially during holiday celebrations when everyone gathers for a sweet 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
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This elegant dessert is perfect for special occasions and is sure to impress your guests.
Recipe Questions & Answers
- → What is dacquoise and how is it made?
Dacquoise is a light, nut-based meringue layered dessert component, made by folding ground nuts, sugar, and flour into whipped egg whites, then baking until crisp and golden.
- → How do I achieve the perfect praline feuilletine crunch?
Mix praline paste with melted chocolate and fold in feuilletine flakes or crushed cornflakes for a crispy, caramelized texture that contrasts well with creamy layers.
- → What’s the best way to prepare smooth chocolate mousse?
Melt chocolate gently, then combine with whipped egg yolks and softly whipped cream, folding carefully to maintain airiness and create a silky texture.
- → How should the chocolate glaze be applied?
Warm cream and butter are poured over chopped chocolate to make a glossy glaze which is cooled slightly before pouring evenly over the chilled mousse layer for a smooth finish.
- → Can I prepare this dessert in advance?
Yes, this entremets benefits from chilling for at least two hours to set, and can be prepared up to a day ahead, allowing flavors to meld beautifully.