This entremet was design for a friend's birthday who loves mousse, chocolate, hazelnut and creme brulee. It tastes just like deluxe version of Ferrero Rocher!

The following recipe is for a large 24cm diameter entremet suitable for 30-40 people. The entremet includes 20cm diameter inserts

Duration: 1 night, 1 day and 1 morning.

Ingredients

Deeply Roasted Hazelnut Paste and Praline

• 800g raw hazelnuts
• 400g caster sugar

Cold-set Crème brûlée

• 302g heavy cream (35% fat)
• 76g egg yolks
• 54g caster sugar
• 1.5 gelatin sheets (any type)
• 1/2 vanilla bean

Crispy Chocolate Hazelnut Base

• 99g couverture milk chocolate
• 30g cocoa butter
• 191g hazelnut praline (50% nuts)
• 45g hazelnut paste
• 75g feuilletine

Hazelnut Dacquoise 

• 48g caster sugar
• 138g egg whites
• 138g icing sugar
• 125g hazelnut meal 

Milk Chocolate Mousse

• 200g whole milk
• 50g heavy cream (35% fat)
• 25g invert sugar (caster sugar will also work)
• 50g egg yolks
• 450g couverture milk chocolate
• 430g heavy cream

Milk Chocolate Glaze

• 270 g water 
• 10g cocoa powder
• 250 g sugar
• 350 g glucose syrup
• 200 g condensed milk
• 300 g couverture milk chocolate
• 9 gelatin leaves

Hazelnut Microwave Sponge

• 220g hazelnut praline (50% nuts)
• 180g egg whites
• 30g cake flour
• 2g salt

Honey Wafer Tuile

• 15g all-purpose flour
• 3g corn starch (corn flour)
• 1g salt
• 35g egg whites
• 150g water
• 16g unsalted butter
• 15g honey

Decoration

• 5-6 roasted hazelnut halves
• 20g feuilletine
• 1/4tsp gold luster powder

Tools used for this Recipe

We've used the following tools for years and we highly recommend them to help you get the best results with your desserts.

Food processor

The food processor is used in this recipe to make the hazelnut paste and praline. Making hazelnut paste and praline can be strenuous on the machine and so we recommend a reliable and high quality food processor like this one.

The food processor can also be used for making nut meal, making the nut meal more fine (important for macarons), making a crumb for a plated dessert or processing chocolate into powder for tortes.

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Cake rings

You'll need cake rings to make entremets. They define the main body of the entremet and are used as a mould to freeze the mousse and inserts in. They can also be used as cutters for a dacquoise or crispy base. This recipe uses a 24cm diameter x 4.5cm height cake ring for the main body and base and 20cm diameter cake rings for the inserts.

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Hand blender

The hand blender is one of our favourite tools. It is used in so many recipes and techniques and helps you achieve perfect emulsions. In this recipe, it is used to create a perfect emulsion of chocolate and creme anglaise in the mousse. It is also used to make sure the glaze is completely smooth to achieve that perfect mirror shine.

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Cream Whipper

The cream whipper is used in this recipe to make the hazelnut microwave sponge. It allows you to incorporate air into the batter instantly. The alternative to using the cream whipper is to whip using a stand mixer for 40 minutes. We recommend a high quality cream whipper like this one which is also used by many professionals.

It can be used for many other innovative and fancy techniques such as creating an airy mousse, aerated chocolate, foams for hot chocolate and many more.

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Other tools used in this recipe

Silicone Mats for baking the tuiles and dacquoise: Buy it on Amazon

Saucepan for making the creme brulee, anglaise for the mousse, the milk chocolate glaze and the honey wafer tuile: Buy it on Amazon

Scale for precise measurements of all the ingredients: Buy it on Amazon

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Shop Entremet Equipment

Get everything you need to make an entremet at the dessertisans store! We have all the special and essential equipment you will need to make entremets at the lowest prices. We have everything from the entremet and insert moulds and all the fundamental equipment including scales, spatulas, thermometers and piping bags.

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Method

Deeply Roasted Hazelnut Paste and Praline

• 800g raw hazelnuts
• 400g sugar

1. Roast the hazelnuts at 140°C for 1 hour
2. Remove as much skin as possible by rubbing the nuts in a clean tea-towel.
3. Reserve about 10 hazelnuts for decoration
4. Make a paste by blitzing 400g of roasted hazelnuts in a food processor until liquified.
5. Reserve the paste for later use.
6. Make a dry caramel with the caster sugar and pour on a silicone mat to set.
7. Break up the caramel into shards and make the praline by blending the caramel shards and remaining roasted hazelnuts in a food processor until liquified.

Cold-set Crème brûlée

• 302g heavy cream (35% fat)
• 76g egg yolks
• 54g caster sugar
• 1.5 gelatin sheets (any type)
• 1/2 vanilla bean

1. Soak the gelatin in cold water
2. Mix the egg yolk and sugar until evenly combined
3. Scrape the vanilla into the cream and bring the cream to 70°C
4. Temper the eggs by gradually incorporating the heated cream
5. On low heat, continue stirring until the mixture reaches 84°C 
6. Take off the heat and add the gelatin sheets
7. Strain the mixture through a sieve and pour a 1cm layer into a 20cm diameter cake ring
8. Freeze

Crispy Chocolate Hazelnut Base

• 99g couverture milk chocolate
• 30g cocoa butter
• 191g hazelnut praline (50% nuts)
• 45g hazelnut paste
• 75g feuilletine

1. Melt the milk chocolate and cocoa butter 
2. Mix the milk chocolate, cocoa butter, hazelnut praline and hazelnut paste altogether
3. Cool the mixture to 23°C
4. Fold in the feuilletine
5. Pour the mixture into a 24cm diameter cake ring, spreading flat and to the edges and allow it to set in the fridge

Hazelnut Dacquoise 

• 48g caster sugar
• 138g egg whites
• 138g icing sugar
• 125g hazelnut meal 

1. Preheat the oven to 180°C
2. Make a meringue with the egg whites and caster sugar. Bring it to stiff peaks
3. Sift the icing sugar with the hazelnut meal.
4. Add the sugar and hazelnut meal to the meringue all at once
5. Gently fold until evenly combined
6. Spread to a thickness of 1.5cm onto a lined tray and bake for 25 minutes.
7. Allow to cool at room temperature
8. Once cooled, cut a 20cm circle using the cake ring

Assembling the Insert

1. Spread a thin layer of hazelnut praline onto the dacquoise
2. Place the frozen crème brûlée layer on top
3. Spread another thin layer of hazelnut praline on top of the crème brûlée
4. Reserve in the freezer

Milk Chocolate Mousse and Entremet Body

• 200g whole milk
• 50g heavy cream (35% fat)
• 25g invert sugar (caster sugar will also work)
• 50g egg yolks
• 450g couverture milk chocolate
• 430g heavy cream

1. Whisk the heavy cream until soft and pillowy (just before soft peak). Store in the fridge.
2. Melt the chocolate in short 20 second bursts until mostly melted, mixing between intervals.
3. Bring the milk, cream and sugar to 70°C
4. Temper the egg yolks with the milk mixture
5. Bring entire mixture to 84°C on low heat to make a creme anglaise
6. Pour the creme anglaise over the chocolate in three stages. Emulsify the mixture by stirring in small circles.
7. Perfect the emulsion by using a hand blender
8. When the emulsion reaches 35°C, gently fold in the whipped cream
9. Pour into a 24 cm cake ring
10. Place the insert into the mousse, with the dacquoise layer facing up.
11. Freeze the entremet body overnight

Milk Chocolate Glaze

• 270g water 
• 10g cocoa powder
• 250g sugar
• 350g glucose syrup
• 200g condensed milk
• 300g couverture milk chocolate (38%)
• 9 gelatin leaves (any type)

1. Hydrate the gelatin leaves
2. Boil the water, cocoa powder, sugar and glucose syrup
3. Take off the heat and add the condensed milk and gelatin leaves and stir to combine.
4. Pour over the chocolate and emulsify with a hand blender, being careful not to introduce any bubbles.
5. Allow it to set in the fridge.

Hazelnut Microwave Sponge

• 220g hazelnut praline (50% nuts)
• 180g egg whites
• 30g cake flour
• 2g salt

1. Prepare paper cups and slice 2-4 small slits in the bottom using a knife
2. Mix all the ingredients together with a whisk or hand blender
3. Pour into a cream whipper / siphon and charge with 2 cartridges. Shake vigorously
4. Dispense into the paper cups filling about half way
5. Microwave for 40 seconds
6. Cool on a rack
7. Once completely cool, carefully unmold
8. Store in a sealed container

Honey Wafer Tuile

• 15g all-purpose flour
• 3g corn starch (corn flour)
• 1g salt
• 35g egg whites
• 150g water
• 16g unsalted butter
• 15g honey

1. Sift the flour, cornstarch and salt together. Then whisk together with egg whites until evenly combined
2. Boil the water, butter, honey. Pour over the previous mixture and combine.
3. Put back on low heat and stir until thickened
4. Store mixture in the fridge until cool.
5. Preheat the oven to 180°C
6. Transfer to piping bag and cut a tiny 2mm hole
7. Pipe criss-cross grid about 6cm x 6cm
8. Bake in the oven on the top rack for 10 mins or until golden brown
9. Using cotton gloves covered with latex gloves for heat protection, mold the tuiles into desired shapes straight from the oven and reserve in an airtight container.

Glazing, Assembly and Decoration

• 5-6 roasted hazelnut halves
• 20g feuilletine
• 1/4tsp gold luster powder

1. Unmold the crispy base and place onto a cake board
2. Unmold the entremet body and reserve in freezer until ready to glaze
3. Heat glaze to to 40°C being careful not to introduce too many bubbles
4. Place entremet body onto a cooling rack over a tray and pour the glaze over the entire cake
5. Wait until dripping stops and lift the entremet with an offset spatula and place onto the crispy base
6. Mix the feuilletine with the gold luster powder and sprinkle over the cake
7. Tear the hazelnut sponge into smaller pieces and place over the cake
8. Place some honey wafer tuiles, and finish with hazelnut halves.