FOR THIS RECIPE
- For 8 servings
- Entremets 26cm H x 18cm W
- Prepare the previous day
1/ Prepare the previous day
Black chocolate crémeux
Chocolate raised ganache with hazelnut and milk chocolate
2/ Prepare the same day
3/ Black chocolate crémeux (To be prepared the previous day)
- 160 g whole milk
- 160 g whipping ream
- 4 egg yolks
- 75 g sugar
- 2 g leaf of gelatine
- 130 g black chocolate
Soften the gelatine in very cold water.
Warm up the milk with the cream and mix the egg yolks with the sugar.
Pour some of the warm milk on the mix of egg yolks and sugar and bake at low heat (85°C). Put away in a dish immediately.
Drain the gelatine and add it to the custard before adding the ground chocolate. Mix.
Put away in a dish with a film in contact. Store in the refrigerator till the following day.
4/ Hazelnut paste
- 150 g roasted hazelnuts (including 50 g for the décor)
Roast the hazelnuts in an oven at low heat (150°C) for approximately 25 minutes.
Once cooled, store away 50g for the décor and mix in a blender 100g of hazelnuts to obtain a paste.
5/ Chocolate raised ganache with hazelnut milk
- 350 g whipping cream
- 25 g inverted sugar
- 80 g milk chocolate
- 40 g hazelnut paste
- 2 g leaf of gelatine
Half an hour before preparing the ganache, soften the gelatine in very cold water.
Warm up the cream and the inverted sugar.
Pour the mix onto the ground milk chocolate and the hazelnut paste.
Add the dried gelatine, mix all ingredients and put away in a dish. Cover with a film in contact and store away in the refrigerator until the next day.
6/ Chocolate biscuit (To be prepared the same day)
- 170 g whole milk
- 90 g whipping ream
- 30 g cocoa powder
- 50 g black chocolate
- 2 eggs
- 215 g sugar
- 100 g hazelnut oil
- 145 g flour
- 6 g baking powder
- 100 g black chocolate chips (chocolate bar cut into small pieces)
Warm up the milk and the cream and pour the cocoa powder and the ground black chocolate on top. Mix thoroughly to obtain a smooth and shiny texture.
Using a blender with a whip, raise the eggs with the sugar and the hazelnut oil.
Add the previously mixed flour and baking powder.
Mix both preparations together and add the chocolate chippings.
Pour the mix on a sheet of baking paper within a small frame 40 x 30cm and bake for 18 minutes at 170°C.
- 50 g roasted hazelnuts
Cut the biscuit in the shape of an egg with a cookie cutter you will have made for the purpose.
Raise the hazelnut milk chocolate ganache with a whip (do not raise too much, the texture must remain slightly supple).
Using a pastry bag, make small balls of chocolate and add a dash of raised ganache.
You may finish by adding some hazelnut paste to increase the taste of praline.
For the décor, sprinkle some half hazelnuts on top.
OUR SMALL STEPS
Temperatures are getting colder, which means the arrival of chestnuts in the windows of our pastry chefs! Many chefs propose their versions of Mont-Blanc, where the chestnut cream always rubs shoulders with whipped cream and meringue.
At the end of the year, the chocolate factory is invited on Netflix, with a new show featuring Amaury Guichon, his spectacular technical know-how and 8 professional candidates in competition. Season 1 of A l'Ecole du Chocolat will be available on November 26, 2021!
Advent calendars are now available from most of your artisans: in limited editions, it seems you have to order them to be sure to have them, this year even more than the others!