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.
This recipe is inspired by Pierre Hermé and has become my go-to dessert for special occasions where I want to impress guests with a stunning yet delicious treat.
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 This dessert always brings the family together especially when decorating the owl shapes which kids love to help with.
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 entremets is a wonderful final touch for any dinner party and showcases advanced pastry techniques in an approachable way.
Recipe FAQ
- → What is dacquoise and how is it prepared?
Dacquoise is a light nut meringue made with whipped egg whites, ground hazelnuts, powdered sugar, and flour. It's baked until golden and forms a crisp, airy base layer.
- → How can I substitute feuilletine if unavailable?
Crushed cornflakes make an excellent substitute for feuilletine, adding a similar crisp texture to the praline crunch layer.
- → What techniques ensure smooth chocolate mousse?
Melting chocolate gently and folding it carefully into whipped egg yolks and cream helps achieve a light, airy mousse with consistent texture.
- → How should the entremets be chilled for best results?
Chilling for at least two hours after assembly allows the mousse to set properly and the layers to meld for a balanced flavor and texture.
- → Are there any allergen considerations?
This entremets contains eggs, dairy, hazelnuts, wheat, and soy. Always check ingredient labels for possible allergen traces.