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Home / Chocolate Hazelnut Entremet

Chocolate Hazelnut Entremet

Chocolate Hazelnut Entremet

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

  • Components Of Recipe
  • Chocolate Mousse
  • Vanilla Cremeux
  • Milk Chocolate Hazelnut Crunch
  • Chocolate Sponge
  • Final Process

Chocolate Mousse

75g (2.6oz)
100g (3.5oz)
500g (17.6oz)
250g (8.8oz)
250g (8.8oz)
25g (0.9oz)

Method of Preparation

  1. Bring to a boil and pour over chocolate and to create a ganache.
  2. Add , and in a mixing bowl.
  3. Whip to soft peaks and fold into room temperature ganache.
  4. Set aside for assembly.

Vanilla Cremeux

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Portion into desired mold and freeze.

Milk Chocolate Hazelnut Crunch

300g (10.6oz)
300g (10.6oz)

Method of Preparation

  1. Mix both ingredients together.
  2. Spread into a ½ sheet pan lined with parchment paper.
  3. Refrigerate.
  4. Cut into desired shape and set aside for assembly.

Chocolate Sponge

300g (10.6oz)
200g (7.1oz)

Method of Preparation

  1. Mix all ingredients with a whisk until a smooth, creamy mixture is obtained.
  2. Spread batter onto a ½ sheet pan lined with parchment paper or a silicone baking mat.
  3. Bake at 350°F for 10-12 minutes. Cut into desired shape and set aside for assembly.

Ingredients

as desired

Final Assembly

  1. Pipe Chocolate Mousse into desired mold.
  2. Insert frozen Vanilla Cremeux.
  3. Pipe a small amount of Chocolate Mousse on top of the cremeux and insert the Milk Chocolate Praline Crunch.
  4. Pipe a small amount of Chocolate Mousse on top of the Milk Chocolate Praline Crunch and insert the Chocolate Sponge. The sponge should be level with the top of the cake ring or mold.
  5. Freeze.
  6. When frozen, unmold and glaze with .

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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