Hazelnut & Milk Chocolate Entremets – Caramel Mirror Glaze

Hazelnut & Milk Chocolate Entremets – Caramel Mirror Glaze

 Ingredients (for an 18 cm cake – serves 6 to 8)

 Crispy Hazelnut Base:

• 80 g crushed gavottes (or crêpes dentelles)
• 60 g hazelnut praline paste
• 40 g milk chocolate (melted)

 Light Hazelnut Mousse:

• 150 g pure hazelnut paste
• 200 g heavy cream (30–35% fat)
• 150 g whole milk
• 3 g gelatin (about 1½ sheets)
• 50 g sugar

 Milk Chocolate Creamy Insert:

• 120 g milk chocolate (around 40% cocoa)
• 80 g heavy cream
• 40 g whole milk
• 1 egg yolk
• 10 g sugar

 Shiny Caramel Mirror Glaze:

• 100 g sugar
• 100 g glucose syrup
• 60 g water
• 70 g sweetened condensed milk
• 100 g milk chocolate
• 6 g gelatin (about 3 sheets)

 Decoration:

• Whole caramelized hazelnuts
• Edible gold leaf (optional)
• Roasted hazelnut pieces

 Step-by-Step Method

I. Crispy Hazelnut Base (prepare the day before or at least 4 hours ahead)

1. Melt the milk chocolate in a bain-marie.
2. Stir in the hazelnut praline until smooth.
3. Add the crushed gavottes and mix well.
4. Spread the mixture evenly inside a 16 cm ring (slightly smaller than the final mold) on parchment paper.
5. Chill for about 30 minutes, until firm.

II. Milk Chocolate Creamy Insert (prepare the day before)

1. Soak the gelatin sheets in cold water.
2. Heat the milk and cream together.
3. In another bowl, whisk the egg yolk with sugar until pale.
4. Gradually pour the hot liquid over the yolk mixture while whisking constantly.
5. Return to low heat and cook until it reaches 82°C (like a custard).
6. Remove from heat, add the drained gelatin, then pour over the chopped milk chocolate.
7. Blend with an immersion blender until smooth.
8. Pour into a 14 cm mold (about 1 cm thick) and freeze for at least 2 hours.

III. Hazelnut Mousse (prepare on assembly day)

1. Soak the gelatin in cold water.
2. Heat the milk with sugar, then add the softened gelatin and stir to dissolve.
3. Pour over the hazelnut paste and mix well. Let cool to 28–30°C.
4. Whip the cream until soft peaks form.
5. Gently fold the whipped cream into the hazelnut mixture.

IV. Assembly (using an 18 cm silicone mold)

1. Pour one-third of the hazelnut mousse into the mold.
2. Place the frozen milk chocolate insert in the center and press slightly.
3. Cover with the remaining mousse, leaving about 5 mm from the top.
4. Add the crispy base (praline side facing up).
5. Smooth the surface and freeze for at least 6 hours (preferably overnight).

V. Caramel Mirror Glaze:

1. Soak the gelatin in cold water.
2. Make a dry caramel with the sugar in a saucepan.
3. Carefully deglaze with the glucose and hot water (watch for splashes!).
4. Add the condensed milk and bring to a boil.
5. Pour over the milk chocolate and softened gelatin.
6. Blend until smooth and glossy.
7. Use when the glaze cools to 32–35°C.

VI. Finishing Touches:

1. Unmold the frozen cake and place it on a wire rack over a tray.
2. Pour the glaze in one smooth motion for a flawless mirror effect.
3. Decorate immediately with caramelized hazelnuts, gold leaf, and roasted hazelnut crumbs.
4. Refrigerate for 3–4 hours before serving.

 Tips:

• Serving temperature: 6–8°C for the perfect creamy texture.
• Storage: Keeps up to 48 hours in the refrigerator after thawing.

Bon appétit — a masterpiece of texture and flavor: crisp, creamy, and irresistibly glossy!