Hazelnut & Milk Chocolate Entremets with Caramel Mirror Glaze

A luxurious French-style entremets made of layers of hazelnut mousse, creamy milk chocolate insert, crispy praline biscuit, and a shiny caramel mirror glaze. Serves 6–8 people (Ø 18 cm cake).

Ingredients

Crispy Hazelnut Biscuit (base)

80 g crumbled gavottes (lace crepes)

60 g hazelnut praline

40 g milk chocolate (melted)

Creamy Milk Chocolate Insert

120 g milk chocolate (40%)

80 g whole liquid cream

40 g whole milk

1 egg yolk

10 g sugar

3 g gelatin

Light Hazelnut Mousse

150 g pure hazelnut paste

200 g whole liquid cream (30–35% fat)

150 g whole milk

50 g sugar

3 g gelatin

Glossy 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

Decoration

Caramelized whole hazelnuts

Toasted hazelnut crumbs

Edible gold leaf (optional)

Step-by-Step Preparation

I. Crispy Hazelnut Biscuit (1 day ahead or 4 hours ahead)

1. Melt the milk chocolate in a bain-marie.
2. Mix in the hazelnut praline.
3. Add the crumbled gavottes and combine well.
4. Spread evenly inside a 16 cm ring on parchment paper.
5. Refrigerate for 30 minutes until completely firm.

II. Creamy Milk Chocolate Insert (1 day ahead)

1. Hydrate the gelatin in cold water.
2. Bring milk + cream to a boil.
3. Whisk egg yolk with sugar (blanching).
4. Pour the hot milk mixture over the yolk mixture while whisking.
5. Return to low heat and cook to 82°C (custard texture).
6. Remove from heat, add gelatin, then pour over chopped milk chocolate.
7. Blend with an immersion blender until smooth.
8. Pour into a 14 cm ring, 1 cm thick, and freeze for minimum 2 hours.

III. Hazelnut Mousse (on assembly day)

1. Hydrate the gelatin.
2. Heat milk with sugar, add gelatin and mix well.
3. Pour over hazelnut paste and whisk. Let cool to 28–30°C.
4. Whip the cold liquid cream to soft peaks.
5. Gently fold whipped cream into the hazelnut mixture.

IV. Assembly (in Ø 18 cm silicone mold)

1. Pour 1/3 of the hazelnut mousse into the bottom of the mold.
2. Place the frozen creamy insert in the center and press lightly.
3. Add the remaining mousse, leaving 5 mm from the top.
4. Place the crispy hazelnut biscuit on top, praline side down.
5. Smooth the surface and freeze minimum 6 hours (overnight recommended).

V. Caramel Mirror Glaze

1. Hydrate the gelatin.
2. Make a dry caramel with the sugar.
3. Deglaze with glucose + hot water carefully (risk of splashes).
4. Add condensed milk and bring to a boil.
5. Pour over milk chocolate + gelatin and blend with immersion blender.
6. Use at 32–35°C.

VI. Finish

1. Unmold the cake while still frozen.
2. Place on a rack with a tray underneath.
3. Pour the glaze in one continuous pour for a perfect mirror finish.
4. Decorate immediately with hazelnuts, gold leaf and hazelnut crumbs.
5. Refrigerate 3–4 hours before serving. Serving & Storage

✔ Serve at 6–8°C for the perfect texture
✔ Keeps 48 hours in the refrigerator after defrosting

Enjoy