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Very easy
Easter dessert: three-chocolate entremets tart, almond and hazelnut
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Very easy
Ingredients
• Almond, hazelnut & cocoa sweet pastry:• 100 g sugar
• 50 g ground almonds
• 50 g ground hazelnuts
• 80 g soft butter
• 1 large egg
• 1 pinch of salt
• 170 g flour
• 25 g cocoa powder
• Almond hazelnut & cocoa cream:
• 75 g soft butter
• 75 g sugar
• 35 g ground almonds
• 35 g ground hazelnuts
• 20 g cocoa
• 1 large egg
• Almond hazelnut praliné (to make the day before):
• 100 g whole hazelnuts
• 100 g whole almonds
• 150 g sugar
• Three-chocolate entremets (to make the day before):
• White chocolate mousse:
• 2 g gelatine
• 50 g white chocolate
• 45 g milk
• 100 g 30% fat liquid cream
• Milk chocolate mousse:
• 2 g gelatine
• 50 g milk chocolate
• 45 g milk
• 100 g 30% fat liquid cream
• Dark chocolate mousse:
• 2 g gelatine
• 50 g dark chocolate
• 45 g milk
• 100 g 30% fat liquid cream
• Whipped vanilla ganache (to make the day before):
• 100 g 30% fat liquid cream
• 1 vanilla pod
• 60 g white chocolate
• 100 g liquid cream
• Assembly:
• Cocoa nibs
• Hazelnuts
• Cornflower flowers
Preparation
• Almond, hazelnut & cocoa sweet pastry:
• Mix the sugar, the ground almonds, the ground hazelnuts and the soft butter until you get a creamy texture. Add the egg and the pinch of salt. Finish with the flour and the cocoa powder. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the round 20cm tart ring. Place in the fridge while preparing the almond hazelnut & cocoa cream.
• Almond, hazelnut & cocoa cream:
• In a bowl, mix the soft butter, the sugar, the ground almonds, the ground hazelnuts, the cocoa powder and the egg. Mix and pour the cream into the raw tart. Bake the whole thing for about 45 minutes at 180 degrees.
• Almond hazelnut praliné (to make the day before):
• Prepare a tray with a silicone mat or a sheet of baking paper. Put the whole hazelnuts and the whole almonds.
• Make a dry caramel with the sugar. Once well caramelised, pour over the nuts and leave to cool completely. Once cooled, break the pieces and put in a blender, blend until you get the desired texture, with a few pieces or rather a fine liquid praliné. Keep it in a jar in the fridge.
• Three-chocolate entremets (to make the day before):
• White chocolate mousse:
• Soak the gelatine to rehydrate in a bowl of cold water.
• Melt the WHITE CHOCOLATE with the milk. Once melted, add the softened gelatine. Mix until the mixture is even. Leave to cool. Meanwhile whip the 30% fat liquid cream into a chantilly. Once whipped, pour the chocolate over the cream and gently fold it in with a spatula. Pour this mousse into an entremets mould of about 20 cm. Leave to set in the freezer before pouring the next mousse. Once frozen, continue with the milk chocolate mousse
• Milk chocolate mousse:
• Soak the gelatine to rehydrate in a bowl of cold water.
• Melt the MILK CHOCOLATE with the milk. Once melted, add the softened gelatine. Mix until the mixture is even. Leave to cool. Meanwhile whip the 30% fat liquid cream into a chantilly. Once whipped, pour the chocolate over the cream and gently fold it in with a spatula. Pour this mousse into the mould over the frozen white chocolate mousse. Leave to set in the freezer before pouring the next mousse. Once frozen, continue with the dark chocolate mousse.
• Dark chocolate mousse:
• Soak the gelatine to rehydrate in a bowl of cold water.
• Melt the DARK CHOCOLATE with the milk. Once melted, add the softened gelatine. Mix until the mixture is even. Leave to cool. Meanwhile whip the 30% fat liquid cream into a chantilly. Once whipped, pour the chocolate over the cream and gently fold it in with a spatula. Pour this mousse into the mould over the frozen milk chocolate mousse. Leave to set in the freezer overnight.
• Once the entremets is frozen, spray it with a cocoa velvet spray.
• Whipped vanilla ganache (to make the day before):
• In a saucepan, heat until boiling 100g of 30% fat liquid cream with the vanilla pod split in 2 and scraped.
• In a bowl put the white chocolate in pieces. Add the hot cream over the top and gently mix the ganache. Once the cream is even, add 100g of cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of white chocolate. Then place in a container in the fridge overnight.
• The next day, when ready to use it, whisk the very cold ganache with a beater at medium speed until you get a smooth, firm whipped ganache.
• Put the ganache in a piping bag and pipe your decoration around the tart.
• Assembly:
• Once the tart is baked and cooled, place a good layer of praliné. Then place the sprayed three-chocolate entremets. Then decorate around with whipped vanilla ganache. Sprinkle with cocoa nibs. Arrange the hazelnuts and the edible cornflower flowers. Enjoy!
• Mix the sugar, the ground almonds, the ground hazelnuts and the soft butter until you get a creamy texture. Add the egg and the pinch of salt. Finish with the flour and the cocoa powder. Mix until you get a dough. Cover with film and leave to rest in the fridge for at least 30 minutes. Line the round 20cm tart ring. Place in the fridge while preparing the almond hazelnut & cocoa cream.
• Almond, hazelnut & cocoa cream:
• In a bowl, mix the soft butter, the sugar, the ground almonds, the ground hazelnuts, the cocoa powder and the egg. Mix and pour the cream into the raw tart. Bake the whole thing for about 45 minutes at 180 degrees.
• Almond hazelnut praliné (to make the day before):
• Prepare a tray with a silicone mat or a sheet of baking paper. Put the whole hazelnuts and the whole almonds.
• Make a dry caramel with the sugar. Once well caramelised, pour over the nuts and leave to cool completely. Once cooled, break the pieces and put in a blender, blend until you get the desired texture, with a few pieces or rather a fine liquid praliné. Keep it in a jar in the fridge.
• Three-chocolate entremets (to make the day before):
• White chocolate mousse:
• Soak the gelatine to rehydrate in a bowl of cold water.
• Melt the WHITE CHOCOLATE with the milk. Once melted, add the softened gelatine. Mix until the mixture is even. Leave to cool. Meanwhile whip the 30% fat liquid cream into a chantilly. Once whipped, pour the chocolate over the cream and gently fold it in with a spatula. Pour this mousse into an entremets mould of about 20 cm. Leave to set in the freezer before pouring the next mousse. Once frozen, continue with the milk chocolate mousse
• Milk chocolate mousse:
• Soak the gelatine to rehydrate in a bowl of cold water.
• Melt the MILK CHOCOLATE with the milk. Once melted, add the softened gelatine. Mix until the mixture is even. Leave to cool. Meanwhile whip the 30% fat liquid cream into a chantilly. Once whipped, pour the chocolate over the cream and gently fold it in with a spatula. Pour this mousse into the mould over the frozen white chocolate mousse. Leave to set in the freezer before pouring the next mousse. Once frozen, continue with the dark chocolate mousse.
• Dark chocolate mousse:
• Soak the gelatine to rehydrate in a bowl of cold water.
• Melt the DARK CHOCOLATE with the milk. Once melted, add the softened gelatine. Mix until the mixture is even. Leave to cool. Meanwhile whip the 30% fat liquid cream into a chantilly. Once whipped, pour the chocolate over the cream and gently fold it in with a spatula. Pour this mousse into the mould over the frozen milk chocolate mousse. Leave to set in the freezer overnight.
• Once the entremets is frozen, spray it with a cocoa velvet spray.
• Whipped vanilla ganache (to make the day before):
• In a saucepan, heat until boiling 100g of 30% fat liquid cream with the vanilla pod split in 2 and scraped.
• In a bowl put the white chocolate in pieces. Add the hot cream over the top and gently mix the ganache. Once the cream is even, add 100g of cold liquid cream. Mix well with a hand blender to be sure there are no more pieces of white chocolate. Then place in a container in the fridge overnight.
• The next day, when ready to use it, whisk the very cold ganache with a beater at medium speed until you get a smooth, firm whipped ganache.
• Put the ganache in a piping bag and pipe your decoration around the tart.
• Assembly:
• Once the tart is baked and cooled, place a good layer of praliné. Then place the sprayed three-chocolate entremets. Then decorate around with whipped vanilla ganache. Sprinkle with cocoa nibs. Arrange the hazelnuts and the edible cornflower flowers. Enjoy!
Other recipes using this product…
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