Instructions
- 1
Hazelnut dacquoise: fold ground hazelnuts and sugar into whipped whites. Bake 15 minutes at 170°C.
- 2
Caramel cremeux: dry caramelize sugar to amber. Deglaze with hot cream. Cool. Whisk in yolks over heat until 82°C. Add gelatin and praline. Freeze in insert mold.
- 3
Caramel mousse: repeat caramel process. Cool to 30°C. Fold in whipped cream. Work fast.
- 4
Assemble in rectangle mold: mousse, cremeux insert, dacquoise. Freeze 12 hours minimum.
- 5
Amber mirror glaze: caramelize sugar with glucose to 175°C. Add condensed milk and cream. Dissolve gelatin. Cool to 35°C.
- 6
Glaze at 35°C. Refrigerate 3 hours.
- 7
Garnish with caramel shards, fleur de sel and gold leaf.
- 8
Serve at 4°C for perfect texture.
Baker's Tip
Caramel in every component means three opportunities to burn the sugar. Always use a pale-colored saucepan so you can see the caramel color develop accurately. Dark sugar = bitter — pull from heat at deep amber, just before it smells smoky.
Frequently Asked Questions
What is dacquoise?
Dacquoise is a French nut meringue — ground nuts folded into stiff egg whites, baked until crispy on the outside and slightly chewy within. Unlike regular meringue it does not dry out completely, maintaining a pleasant texture even when frozen. It provides a crunchy base that contrasts perfectly with soft mousse.
What is praline paste and can I make it at home?
Praline paste is caramelized sugar and toasted nuts blended to a smooth paste. Make it at home by toasting hazelnuts, making a dry caramel, coating the nuts, cooling until hard then blending to a smooth paste. It keeps refrigerated for months. Store-bought is also available at specialty food shops.
My caramel mousse set too quickly before I could pour it — what do I do?
The gelatin set faster than expected from over-chilling. Next time, keep the caramel base warmer (35-38°C) before folding in the cream. If it seizes, place the bowl briefly over a bain-marie and stir gently just until it loosens slightly — do not overheat or the mousse will deflate.
Can I make the amber glaze without glucose syrup?
Substitute with light corn syrup in equal amount. The glucose prevents crystallization of the caramel glaze and maintains the glossy surface. Without any sugar syrup, the glaze will crystallize within hours and lose its shine.
About This Recipe
A sophisticated salted caramel entremet with hazelnut praline dacquoise, caramel cremeux insert, caramel mousse and a spectacular amber mirror glaze. One of the most complex and rewarding entremets in French pastry.
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