Save to Pins 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 reminded me of a special dinner party where everyone was amazed by the beautiful layers and the perfect balance of textures.
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:
- Slice with a hot knife for clean portions. Serve chilled.
Save to Pins This dessert always brings joy during family celebrations especially with children fascinated by the owl decoration.
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 Pins This recipe offers a stunning dessert that impresses visually and satisfies chocolate lovers alike.
Questions & Answers
- → What is dacquoise and how is it made?
Dacquoise is a light, crisp almond or hazelnut meringue cake made by folding ground nuts and flour into whipped egg whites, then baked until golden and dry.
- → How does praline feuilletine add texture?
Praline feuilletine combines nutty praline paste with crisp, wafer-like feuilletine flakes, providing a delicate, crunchy layer that contrasts the mousse’s creaminess.
- → What technique ensures smooth chocolate mousse?
Gradually folding melted dark chocolate into whipped egg yolks and softly whipped cream maintains lightness and a velvety mousse texture.
- → Why chill the dessert for several hours?
Chilling allows layers to set firmly and flavors to meld, ensuring clean slicing and balanced textures throughout.
- → Can I substitute ingredients for allergies?
Hazelnuts and praline can be replaced with seed butters and sunflower seeds for a nut-free variation without sacrificing texture.
- → How to achieve a shiny chocolate glaze?
Heating cream with chocolate and butter creates a glossy finish once cooled, enhancing appearance and flavor.