CHOCOLATE HAZELNUT PRALINE ENTREMET

CHOCOLATE HAZELNUT

PRALINE Entremet

BY SUSAN ROWELL-BUNDY

Tip: FREEZE THE EXTRA CAKE SCRAPS FOR ANOTHER DESSERT.

LEVEL:

Want to make a truly impressive holiday dessert? Skip the pumpkin pie and try this stunning layered dessert. A mixture of textures and flavors, this entremet is worth all the effort it takes to assemble.

Makes Two 7-inch Entremets

Instructions Instructions

ALMOND CAKE

Ingredients

216 grams unsalted butter, room temperature 261 grams granulated sugar, divided 47 grams whole eggs 80 grams egg yolks 34 grams whole milk, room temperature 120 grams egg whites 3 grams baking powder 13 grams powdered egg whites 106 grams all-purpose flour 137 grams almond flour 1. Preheat the oven to 350˚F.

In the bowl of stand mixer fitted with the paddle attachment, mix the butter with 216 grams of the sugar cream well. Reduce the speed and gradually add the whole eggs and egg yolks, then add the milk. 1. Preheat the oven to 325˚F.

Place hazelnuts on a baking sheet and bake for 8 to 10 minutes.

Susan Rowell-

Bundy is a professionally trained pastry chef and owner of Baked Expectations, a dessert boutique specializing in Europeanstyle patisserie located in Virginia Beach, VA. She is known for her delectable desserts and artistry in pastry. Outside her passion for pastry arts, Susan enjoys photography, gardening, and time well spent with her husband and family. 2. Make a meringue with the egg whites and the remaining 45 grams of sugar. 3. Add the baking powder, powdered egg whites, and both flours to the butter mixture and combine. Fold in the meringue. 4. Spread evenly into a 13.75-inch-by-10-inch

Flexipan and bake it for 15 to 20 minutes. Once cool, use a 6-inch cake ring to cut 2 circles, leaving the almond cake inside the cake rings. 2. Make a dry caramel and pour it over a portion of the hazelnuts. Allow it to cool to room temperature. 3. Place the mixture in a food processor and grind until crumbly. Remove 100 grams of the hazelnuts and set them aside for the crunch.

4. Add the oil to the food processor and continue grinding the rest of the hazelnuts until a thin paste is achieved.

HAZELNUT PRALINE PASTE

Ingredients

300 grams raw hazelnuts, with skins 250 grams granulated sugar 10 milliliters hazelnut oil

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Tip: LEAVING THE HAZELNUT SKINS ON WILL GIVE DEPTH OF FLAVOR AND COLOR.

CHOCOLATE TUILE LEAVES

Ingredients

43 grams all-purpose flour 17.5 grams Dutch-process cocoa powder 56 grams unsalted butter 42.5 grams powdered sugar, sifted 42.5 grams egg whites

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Instructions

1. Sift together the flour and cocoa powder. Set aside. 2. Preheat the oven to 350˚F. In the bowl of stand mixer fitted with the paddle attachment, mix the butter and sugar until creamy. Slowly add the egg whites, then add the flour and cocoa mixture.

3. Using an offset spatula, spread the mixture into a Silikomart

Foresta mold and bake for 5 minutes, then immediately curve the mold while still warm from the oven. Once cool, remove the chocolate tuile leaves and store them in an airtight container to retain crispness. 4. With the remaining chocolate tuile paste, spread it thinly over 2 half sheet pans covered in parchment and bake at the same temperature for 5 minutes. Cool it completely and break it into small pieces for the hazelnut praline crunch. 1. Melt the chocolate and hazelnut praline over a bain1. Combine the cream, milk, sugar, and egg yolks in a saucepan and cook to 179˚F.

Strain the mixture through a sieve over the chocolate.

Emulsify with an immersion blender.

2. Deposit this over the hazelnut praline crunch layer in the cake ring and freeze for several hours.

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HAZELNUT PRALINE CRUNCH

Ingredients

50 grams Valrhona Caramélia 36% chocolate 100 grams hazelnut praline 100 grams caramelized hazelnuts 50 grams chocolate tuile wafers Pinch of salt

Instructions

Tip: A BAGUETTE MOLD HELPS ACHIEVE THE CURVED LEAVES, BUT YOU HAVE TO WORK QUICKLY ONCE THEY ARE OUT OF THE OVEN .

marie. Mix in the hazelnuts, wafers and salt.

2. Spread a thin layer over the almond cake and refrigerate it until it’s firm.

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CHOCOLATE CRÉMEUX

Ingredients

125 grams heavy cream 125 grams whole milk 20 grams granulated sugar 50 grams egg yolks 125 grams Valrhona Caraïbe 66% chocolate

Instructions

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HAZELNUT PRALINE BAVAROIS CHOCOLATE GLAZE

ASSEMBLE THE ENTREMETS

Ingredients

12 grams gold gelatin sheets 200 grams whole milk 650 grams heavy cream, divided 174 grams hazelnut praline 104 grams egg yolks 100 grams granulated sugar 22 grams gold gelatin sheets 157 grams water 281 grams granulated sugar 281 grams glucose syrup 282 grams Valrhona Andoa 39% milk chocolate 200 grams sweetened condensed milk 112 grams Valrhona Absolu Cristal glaze

Gold luster dust Crunchy pearls Chocolate

Instructions

1. Bloom the gelatin in cold water.

2. Combine the milk, 200 grams of cream, and the praline in a saucepan. Heat until just boiling. 3. Whisk the egg yolks and sugar together until pale and creamy.

Temper the hot cream mixture into the egg yolks; return to the saucepan and cook at 179˚F. Remove from the heat.

Add the bloomed gelatin, stirring until it dissolves. Cool over an ice bath to 81˚F–82˚F.

4. Whip the remaining 450 grams of cream to soft peaks.

Fold into the cooled custard in 3 batches. 1. Bloom the gelatin in cold water.

2. In a medium-size pot, bring the water, sugar, and glucose syrup to 217˚F. Stir in the drained gelatin. Pour the hot sugar mixture over the chocolate. Emulsify with an immersion blender.

3. Stir in the condensed milk and neutral glaze and emulsify the mixture again. Place plastic wrap to touch the surface of the glaze and refrigerate it overnight. Reheat the glaze and use it at 95˚F–97˚F.

1. Build the entremets upside down. Line two 7-inch cake rings with acetate strips and cover the bottom of the rings with plastic wrap. Be sure the

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Instructions

Ingredients (for decoration)

Instructions

plastic wrap fits tightly and is smooth.

2. Pour 500 grams of the hazelnut praline bavarois into the prepared cake ring. Use the back of a spoon to spread the bavarois up the sides of the acetate-lined cake rings. 3. Remove the frozen layered almond cakes and place them upside down into the bavarois; the almond cake will be the top. Pipe around the cake to close the gaps and smooth with an offset spatula. Freeze overnight. 4. Once the two 7-inch entremets have been built in the cake rings, pipe small round dots of the bavarois on a guitar sheet fixed to the back of a small sheet pan. Cover with another guitar sheet and press down slightly to flatten the piped dots of bavarois.

Freeze them until you’re ready to decorate the cake. Once frozen, remove the top piece of guitar sheet and dust lightly with cocoa powder. Set it aside for the final assembly. 5. Remove the cake rings from the frozen cakes and remove the acetate. Return them to the freezer while reheating the glaze. 6. Place the frozen entremets on a glass or plastic container set over a plastic-lined sheet pan.

This will collect the leftover glaze, which can be reheated and used again. Once the glaze is at 95˚F–97˚F, immediately pour it over the frozen entremets and swipe an offset spatula over the top to remove any excess glaze. When the glaze stops

dripping, clean the drips off the bottom edges with a small knife.

7. Use an offset spatula to place the entremets on cake boards. Refrigerate them for 15 minutes to completely set the glaze, then decorate with the frozen bavarois piped dots, chocolate tuile leaves, gold luster dust, crunchy pearls, and chocolate. ACD

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