Instructions
- 1
Hazelnut dacquoise: fold hazelnut flour and sugar into whipped whites. Bake 15 minutes. Cool.
- 2
Praline feuilletine insert: mix praline paste with melted chocolate and feuilletine. Press 1cm thick into insert ring. Freeze solid.
- 3
Vanilla mousse: scrape 2 vanilla beans into cream with sugar. Warm. Dissolve gelatin. Cool to 25°C. Fold in whipped cream.
- 4
Assemble: pour vanilla mousse. Place praline insert (crunchy side down). Top with dacquoise. Freeze 8 hours.
- 5
White vanilla glaze: melt white chocolate in warm cream. Add gelatin and vanilla. Add white coloring. Cool to 32°C.
- 6
Unmold and glaze.
- 7
Pipe small dots of praline paste. Add hazelnut halves and gold leaf. Split vanilla pod on top.
- 8
Serve within 30 minutes of refrigeration at 4°C.
Baker's Tip
Feuilletine (crushed crepes dentelles) provides the essential crunch layer in the praline insert. If unavailable, substitute with crushed crispy wafers or cornflakes tossed in chocolate. The crunch contrast with smooth mousse is a defining texture element of professional entremets.
Frequently Asked Questions
What is feuilletine?
Feuilletine is thin, crunchy flakes made from crushed French crepes dentelles (crispy lacey crepes). It provides a light, airy crunch in pastry applications without becoming soggy quickly. Available at specialty baking shops online. Substitute with crushed Pirouette cookies, cornflakes or paillete feuilletine.
How do I make praline paste at home?
Toast 200g hazelnuts. Caramelize 200g sugar. Coat toasted hazelnuts in caramel. Pour onto silicone mat. Cool completely until hard. Break into pieces and blend in a food processor for 8-10 minutes until it becomes a smooth, pourable paste. It takes longer than you expect.
Why use two vanilla beans instead of extract?
This entremet is about showcasing vanilla as the hero flavor — it must be complex and real. Two beans provide visible speckles, intense aroma and deep flavor that no extract can replicate. Madagascar vanilla is the most classic choice. Use the scraped pods to infuse milk or vodka.
My white glaze is not pure white — it looks slightly yellow. How do I fix it?
Good white chocolate is naturally ivory rather than pure white. Add white titanium dioxide food coloring (food-safe and available at cake decorating shops) to achieve brilliant white. Add it while the glaze is still warm for even distribution. Do not use too much — it can give a chalky appearance.
About This Recipe
A classic and elegant French entremet showcasing exceptional vanilla — pure vanilla bean mousse surrounding a hazelnut praline insert with crunchy feuilletine, on a dacquoise base, under a flawless white vanilla glaze. The epitome of refined simplicity.
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