Hazelnut Crunch Entremet

This is the ideal recipe for hazelnut lovers: a crunchy base and biscuit, syrup, a glaze, and a gianduja dark chocolate mousse - all made using hazelnuts.

Hazelnut Soft Biscuit

Ingredients Preparation
  • 130g
    Eggs, whole
  • 70g
    egg yolks
  • 175g
    Sugar #1
  • 230g
    hazelnut flour
  • 55g
    All purpose flour
  • 3g
    Vanilla beans
  • 11g
  • 90g
    egg whites
  • 70g
    Sugar #2
  • 1g
    cream of tartar
  1. Using a tabletop mixer, start whipping the egg whites and progressively add the sugar #2, followed by the cream of tartar.
  2. Combine the eggs, the egg yolks, the sugar #1 and the hazelnut flour in a mixing bowl.
  3. Scrape the vanilla beans and add them into the mixing bowl.
  4. Whip the mixture until well combined.
  5. Add the sifted flour and incorporate the melted butter.
  6. Fold the whipped egg whites into the mixing bowl and transfer the mixture into a piping bag.
  7. Pipe 1 cm (0.4”) of batter into the greased cake rings.
  8. Bake at 160°C (320°F) for 18-20 minutes.
  9. Using a knife, unmold the biscuits and reserve in the fridge.

Hazelnut & Chocolate Crunch

Ingredients Preparation
  • 35g
  • 100g
    Almonds, chopped and roasted
  • 105g
    Hazelnuts, chopped and roasted
  1. Melt the chocolate and the cocoa butter together.
  2. Pre-crystallize on the marble.
  3. Place the mixture into a mixing bowl and add the soft butter, which should be at around 24°C (75°F), and the hazelnut praliné. Incorporate well.
  4. Add the toasted nuts and almonds.
  5. Using an offset spatula, fill the molds and place them into the fridge until ready to use.

Hazelnut Praliné Glaze

Ingredients Preparation
  • 225g
  • 200g
  • 300g
    glucose syrup DE 38
  • 150g
    condensed milk
  • 118g
    Gelatin mass (1:6 gelatin powder 200 bloom + water)
  • 100g
    Neutral glaze
  1. Mix together the water, sugar, glucose syrup and condensed milk.
  2. Using a Thermomix®, bring to a boil.
  3. Add the gelatin mass followed by the praliné and the hazelnut paste.
  4. Transfer into a mixing bowl.
  5. Place into the fridge overnight.
  6. Warm up to 28-30°C (82-86°F) in the microwave before using over a frozen product.

Hazelnut Praliné Soaking Syrup

Ingredients Preparation
  • 250g
  • 100g
  • 2g
    Vanilla beans
  1. Boil the water and sugar and add the vanilla bean.
  2. Place the hazelnut praliné into a tall recipient and pour the hot mixture over it.
  3. Using the immersion blender, mix to obtain an emulsion.
  4. Let cool down and place in the fridge.

Dark Gianduja Mousse

Ingredients Preparation
  • 150g
  • 67g
    Gelatin mass (1:6 gelatin powder 200 bloom + water)
  • 510g
    Heavy cream 35% fat
  1. Whip the cream until obtaining soft peaks.
  2. Warm up the water to around 60°C (140°F).
  3. In the meantime, place the chopped gianduja into a tall recipient.
  4. Once the water is warm, add the gelatin mass and wait until it has completely melted.
  5. Pour the gelatin mixture over the gianduja and mix using the immersion blender to obtain a perfect emulsion.
  6. Delicately incorporate the gianduja ganache in three additions into the soft whipped cream.


  1. Fill the molds to half full with the dark gianduja mousse.
  2. Using a pastry brush, coat the top of the biscuit with the syrup.
  3. Turn the hazelnut biscuits upside down and place them on top of the gianduja into the molds.
  4. Fill the molds completely with the rest of the mousse and place the hazelnut and chocolate crunch on top.
  5. Freeze until solid.

Hazelnut Praliné Biscuit

Ingredients Preparation
  • 125g
    egg whites
  • 80g
    egg yolks
  • 75g
  • 30g
    All purpose flour
  1. Combine all the ingredients together in a tall container and mix for one minute using the immersion blender.
  2. Strain directly into a 0.5 l (16.9 oz) whipped cream canister.
  3. Add two gas chargers and shake well.
  4. Fill small paper cups to half full and place in the microwave at full power for 45-60 seconds, depending on your microwave.
  5. Once cooked, turn the cups upside down and make small holes at the base of the glass to allow steam to escape.
  6. Freeze until solid enough to be unmolded.
  7. Using a knife, unmold and break into small pieces.

Final Assembly

  1. Unmold the cakes.
  2. Pour the hazelnut praliné glaze onto the cakes and scrape the excess glaze using an offset spatula.
  3. Cut the biscuits into pieces and place them on top of the glaze.
  4. Use the mini ChocRocksTM to decorate the base of the cake.

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