Pin It A whimsical, elegant chocolate and hazelnut entremets inspired by Pierre Hermé, featuring layers of dacquoise, praline crunch, and rich chocolate mousse for a showstopping dessert.
This recipe is one I lovingly recreated from Pierre Hermé's influence, and it always wows guests at gatherings with its harmonious balance of crunchy, creamy, and rich chocolate elements.
Ingredients
- Hazelnut Dacquoise: 90 g egg whites (about 3 large eggs), 30 g granulated sugar, 90 g ground hazelnuts, 90 g powdered sugar, 30 g all-purpose flour
- Praline Feuilletine Crunch: 100 g praline paste (hazelnut or almond), 50 g milk chocolate melted, 40 g feuilletine (crisp wafer flakes) or crushed cornflakes
- Dark Chocolate Mousse: 150 g dark chocolate (70% cocoa) chopped, 2 egg yolks, 40 g granulated sugar, 300 ml heavy cream cold
- Chocolate Glaze: 60 g dark chocolate, 60 ml heavy cream, 15 g unsalted butter
- Decoration (Hibou/Owl Theme): 30 g white chocolate, 10 g dark chocolate, edible gold dust or cocoa powder (optional)
Instructions
- Preheat Oven:
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- Make the Hazelnut Dacquoise:
- Whip egg whites to soft peaks, gradually adding sugar until stiff. In a separate bowl, sift ground hazelnuts, powdered sugar, and flour. Gently fold dry ingredients into the egg whites. Spread mixture into a 20 cm (8-inch) round on the tray. Bake for 20–22 minutes until golden. Cool completely.
- Prepare Praline Feuilletine Crunch:
- In a bowl, mix praline paste and melted milk chocolate until smooth. Fold in feuilletine. Spread this layer evenly over the cooled dacquoise. Refrigerate until set.
- Make Dark Chocolate Mousse:
- Melt chocolate over a bain-marie or in short bursts in the microwave. Cool slightly. Whisk egg yolks with sugar until thick and pale. In another bowl, whip cream to soft peaks. Fold melted chocolate into the egg yolk mixture, then gently fold in whipped cream until smooth.
- Assemble:
- Place the dacquoise with crunch layer in a 20 cm (8-inch) cake ring or springform pan. Spread chocolate mousse evenly on top. Smooth the surface and refrigerate at least 2 hours or until set.
- Prepare Chocolate Glaze:
- Heat cream until steaming but not boiling. Pour over chopped chocolate and butter. Let sit 2 minutes then stir until smooth and glossy. Cool to room temperature.
- Glaze and Decorate:
- Remove cake from mold. Pour cooled glaze over mousse, letting it drip over the sides. Chill 15 minutes. For the owl decoration, melt white and dark chocolate separately. Pipe small owl shapes (eyes, feathers, etc.) on parchment; chill until firm. Garnish the cake as desired. Optionally, dust with edible gold or cocoa powder.
- Slice and Serve:
- Slice with a hot knife for clean portions. Serve chilled.
Pin It This dessert often becomes the centerpiece of special family celebrations creating lasting sweet memories.
Required Tools
Electric mixer, mixing bowls, baking tray, parchment paper, offset spatula, 20 cm (8-inch) cake ring or springform pan, saucepan, heatproof bowls, piping bags (optional for decoration)
Allergen Information
Contains eggs, milk (dairy), hazelnuts, wheat (gluten), and soy (in chocolate). Check all ingredient labels for possible traces of other allergens.
Nutritional Information (per serving)
Calories 420, total fat 32 g, carbohydrates 31 g, protein 6 g
Pin It This recipe results in a spectacular dessert that delights both the eyes and palate every time.
Recipe FAQs
- → What is dacquoise in this dessert?
Dacquoise is a light, baked layer made from whipped egg whites mixed with ground hazelnuts, sugar, and flour, providing a crunchy yet tender base.
- → How do you make the praline feuilletine crunch?
Mix praline paste with melted milk chocolate, then fold in crispy feuilletine flakes or crushed cornflakes for a crunchy layer.
- → What techniques are used for the chocolate mousse?
The mousse is made by folding melted dark chocolate into whipped egg yolks and sugar, then gently incorporating whipped cream for a smooth, airy texture.
- → How is the chocolate glaze prepared?
Heat cream until steaming, pour over chopped dark chocolate and butter, let sit, then stir until smooth and glossy before cooling to set.
- → Can the decoration be customized?
Yes, the owl-shaped decorations are made by piping melted white and dark chocolate, which can be personalized or omitted as desired.
- → How long should the dessert chill before serving?
It needs at least 2 hours of chilling after assembly to ensure the mousse and glaze set properly, with an additional 15 minutes after glazing.