CategoriesProfessional cake
May 3, 2025
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Milk Chocolate And Hazelnut Valentine

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Milk Chocolate And Hazelnut Valentine

On this Valentine's Day, I'd like to offer you a little entremets with classic flavors, but which always go down well: milk chocolate and hazelnut.
For the occasion, I've decorated it with a heart-shaped poaching and molding. But don't hesitate to adapt it all year round, replacing them with a quenelle for example (the real ones know). I saw this design by chef Nina Metayer and wanted to reproduce it.
It's a heart-shaped poaching and a second molded heart placed on top after being flocked.
It's typically the style of decoration I like in pastry, and the little red flocked heart adds a little something extra.
Don't hesitate to ask me any questions you may have in the comments and let me know if you make it. I'll be happy to have a look.
I'll leave you with the recipe just below.
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Prep Time 2 hours
Cook Time 45 minutes
Servings 8 people

Ingredients
  

Creamy praline

  • 45 g mascarpone
  • 50 g full-fat liquid cream
  • 50 g eggs
  • 5 g sugar
  • 1 g gelatin
  • 50 g hazelnut praline
  • 50 g butter

Hazelnut trocadero cookie

  • 65 g butter
  • 65 g hazelnut powder
  • 50 g powdered sugar
  • 10 g cornstarch
  • 10 g egg yolk
  • 40 g egg whites 1
  • 40 g egg whites 2
  • 30 g fine sugar

Milk chocolate ganache

  • 90 g milk chocolate
  • 90 g whole cream 1
  • 180 g full-fat cream 2
  • 2 g gelatin

Sweet cocoa paste

  • 60 g butter
  • 45 g powdered sugar
  • 15 g hazelnut powder
  • 30 g eggs
  • 1 pinch fleur de sel
  • 110 g flour
  • 10 g unsweetened cocoa powder

Milk chocolate mirror icing

  • 10 g gelatine
  • 150 g milk chocolate couverture
  • 100 g unsweetened condensed milk
  • 150 g glucose
  • 75 g water
  • 150 g sugar

Decor and finishes

  • Red velvet spray

Instructions
 

Creamy praline

  • Moisten gelatine in cold water.
  • Whisk eggs with sugar.
  • Slightly heat the cream and mascarpone and pour over the egg and sugar mixture. Whisk, then return to the pan and cook over medium heat until slightly thickened.
  • Remove from the heat, add the hydrated gelatine and stir to melt. Pour the cream into a jug, add the butter and praline and blend with an immersion blender.
  • Pour into 8 circles 5 cm in diameter and 1 cm thick, or into a 4 cm half-sphere mould. Place in the freezer for at least 3 hours.

Trocadero cookie :

  • Cook the butter until it takes on an amber color and gives off a hazelnut fragrance (beurre noisette). It's ready when it stops “singing”.
  • Preheat oven to 165°C.
  • Combine pecan powder, cornstarch, powdered sugar, egg yolk and first weight of egg whites.
  • Beat in the second weight of egg whites. As soon as they become frothy, add the sugar a little at a time until you have a soft meringue.
  • Gently fold the meringue into the previous mixture.
  • Take a small quantity of dough and add the warmed hazelnut butter. Mix again.
  • Roll out the dough on a baking mat and bake for 10 minutes.
  • Leave to cool, then cut into 5 cm circles using a cookie cutter.

Milk chocolate ganache :

  • Hydrate gelatine in cold water.
  • Meanwhile, heat the first quantity of full-fat liquid cream (1).
  • When the cream comes to a gentle boil, remove the gelatine from the heat and pour over the chocolate in three batches, mixing with a marysee between each addition.
  • Add the second portion of cold cream and blend with a hand blender.
  • Filter on contact and chill for at least 4 hours.

Sweet cocoa paste :

  • Cream the soft butter with the powdered sugar and hazelnut powder in the bowl of a food processor fitted with the leaf.
  • Add the egg and mix again.
  • Add flour, cocoa powder and salt. When the dough is smooth, roll out to a thickness of 2 mm between two sheets of parchment paper and leave to rest in a cool place for 1 hour.
  • After resting, preheat the oven to 160°C (fan oven).
  • Peel the cocoa paste from both sides of the sheets and cut out 7 cm disks using a fluted cookie cutter.
  • Place on a silpain and bake for 10 min.

Assembly :

  • Whip up 2/3 of the milk chocolate ganache (keep the rest in a cool place) until the texture is supple enough to hug the sides of the mold.
  • Pour the ganache into the mold cavities (Essenziale 80 from Silikomart) halfway up. Spoon the ganache up the sides of the mold.
  • Lightly press in the cream insert. Cover with a small amount of ganache and finish with the hazelnut trocadero cookie disk.
  • Pour a small amount of ganache montée into the cavities of the Silikomart Micro Love mold. Place the 2 molds in the freezer and leave to set overnight.

Milk chocolate mirror icing :

  • Rehydrate the gelatine in cold water.
  • Place the chocolate, rehydrated gelatine and condensed milk in a high pitcher.
  • Bring the glucose, water and sugar to the boil (103°C) before pouring into the pitcher.
  • Wait a few moments, then blend with an immersion blender without incorporating air.
  • Strain on contact and refrigerate until ready to use.
  • Finishing touches
  • Reheat the glaze to around 30°C and blend with an immersion blender. Ice the entremets and gently move them with a toothpick to place them on the cocoa cookie base.
  • Whip up the remaining third of the ganache and place in a pastry bag fitted with a 12 mm plain tip. Poach 2 balls of ganache, crushing them downwards to form a heart (see video).
  • Unmold the micro hearts and quickly flock them with red velvet spray. Using tweezers and a toothpick, gently place one on top of the previous poaching.
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