Hazelnut Exotic Entremet

Entremets Creations

Hazelnut Exotic Entremet

Created by
  • Jérôme Landrieu
    Director of the Barry Callebaut CHOCOLATE ACADEMY™ Center Chicago, Technical Advisor Cacao Barry Americas
Level
level 2
Recipe components

Hazelnut Crumble

IngredientsPreparation
  • 35g
    butter
  • 42g
    hazelnut flour
  • 35g
    All purpose flour
  • 35g
    Soft dark brown sugar
  • .8g
    salt

1. Mix everything together with a paddle

2. Crumble through a cooling rack

3. Freeze

4. Bake at 150C for 20 min

Note: 540g yields 360g after baking

Hazelnut Crunchy

IngredientsPreparation
  • 20g
    Callebaut® cocoa butter (CB- 655)
  • 20g
    clarified butter

1. Melt the first group of ingredients

2. Add the nut pastes

3. Fold in the crumble and feuilletine

4. Cast in a 4.5mm frame, 675g per frame

5. Cut 130mm disks

Hazelnut Sponge

IngredientsPreparation
  • 34g
    hazelnut flour
  • 56g
    All purpose flour
  • 3g
    Baking powder

1. Sift the first group of ingredients

2. Whip the eggs and sugars until half whipped

3. Add the cream and hazelnut paste

4. Fold in the dries

5. Cast 390g per half sheet flexi

6. Bake at 170C, vent closed, for 6 min

7. Cut 130mm disks

  • 34g
    inverted sugar
  • 56g
    powdered sugar
  • 115g
    whole eggs

Hazelnut Onctueux

IngredientsPreparation
  • 39g
    cream
  • 39g
    milk
  • 17g
    inverted sugar
  • 10g
    glucose DE 40
  • .2g
    vanilla bean

1. Heat the first group of ingredients to 45C

2. Add the melted gelatin mass

3. Make an emulsion with the hazelnut paste

4. Burr mix

5. Cool until pipeable consistancy

6. Pipe onto 1 of the disks of Hazelnut Biscuit, and freeze

  • 5g
    gelatin mass x6

Exotic Compote

IngredientsPreparation
  • 402g
    ripe bananas
  • 201g
    mango puree
  • 201g
    passion fruit puree
  • 78g
    glucose DE 40
  • 7g
    vanilla bean

1. Heat the first group of ingredients to 40C

2. Add the sugar and pectin mixed together

3. Bring to boil

4. Cast 975g per half sheet flexi

5. Freeze

6. Cut 130mm disks

Note: 1000g yields 975 after cooking

If using 120mm insert instead of frame, cast 115g per cavity

  • 100g
    Sugar
  • 9g
    pectin NH

Hazelnut Mousse

IngredientsPreparation
  • 158g
    cream (whipped 2/3)

1. Semi-whip the cream

2. Heat the milk and melted gelatin mass to 40C

3. Melt the chocolate and add the hazelnut paste

4. Add the milk in 3 increments , and emulsify

5. Burr mix

6. Cool to 30-35C

7. Fold with the whipped cream

  • 92g
    milk
  • 27g
    gelatin mass x6

Dark Chocolate Glaze

IngredientsPreparation
  • 297g
    whole milk
  • 118g
    glucose DE 40

1. Boil the milk and glucose

2. Pour over the remaining ingredients

3. Burr mix

4. Refrigerate overnight

5. Use at 34C

Final Assembly

From top to bottom:

Dark Chocolate Glaze

Hazelnut Mousse

Hazelnut Onctueux

Hazelnut Sponge

Hazelnut Mousse

Exotic Compote

Hazelnut Sponge

Hazelnut Crunchy