Save to Pinterest 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 the famous Pierre Hermé and was a delightful challenge to make for special occasions.
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.
Save to Pinterest This dessert has become a family favorite and is perfect for festive gatherings and celebrations.
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 to Pinterest This elegant entremets will impress guests with its delicate flavors and striking presentation.
Recipe FAQs
- → What is dacquoise and how is it made?
Dacquoise is a nut-based meringue layer made by folding ground hazelnuts and sugar into whipped egg whites, then baked until crisp and slightly golden.
- → How to achieve the perfect praline feuilletine crunch?
Mix praline paste with melted milk chocolate and fold in feuilletine flakes for a crispy, smooth layer that contrasts the mousse texture.
- → What technique creates the silky dark chocolate mousse?
Gently folding melted chocolate into whipped egg yolks and softly whipped cold cream results in a light, airy mousse with deep chocolate flavor.
- → How is the shiny chocolate glaze prepared?
Heating cream and pouring it over chopped chocolate and butter creates a smooth, glossy glaze that cools to a mirror-like finish.
- → How to decorate with owl-shaped chocolate details?
Melt white and dark chocolate separately, pipe owl shapes onto parchment paper, chill until firm, then carefully place atop the dessert.
- → Are there suitable substitutions for hazelnuts in this dessert?
For a nut-free option, sunflower seeds and seed butter can replace hazelnuts and praline while maintaining texture and flavor.