The ultimate fudgy, decadent entremet featuring layers of dark chocolate brownie, hazelnut praliné crunch, milk chocolate ganache, and hazelnut mousse.
Servings: 10 People
Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).
DAY ONE: Internal Component Preparation
1) Brownie with Dark Chocolate (Cake Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Dark Chocolate (100 g) | 100 g | Melted |
| Butter | 100 g | Melted (must not be too hot) |
| Caster Sugar | 100 g | |
| Eggs (whole) | 125 g | About 2 and a half eggs, whisked |
| All-Purpose Flour | 5 g | About 1 tablespoon |
| Dark Chocolate (75 g) | 75 g | Semi-chopped, added last |
| Fine Salt | 0.5 g | A pinch |
Method
- Melt Base: Slowly melt the butter. Remove from heat and melt the 100 g dark chocolate into the butter. Remove from heat and add sugar.
- Make Batter: Gradually add the whisked eggs while whipping. Finally, add flour, salt, and the 75 g semi-chopped dark chocolate.
- Bake: Pour the dough into a pastry ring (16 cm diameter) with parchment paper. Bake for approximately 20-23 minutes at 180 degrees C. The brownie should feel slightly unbaked.
- Cool and Place: Let the brownie cool. Place it in a clean pastry ring (16 cm diameter) lined with a plastic sheet collar. Level the surface gently. Put the cake in the freezer.
2) Crunch with Milk Chocolate, Hazelnut and Cara Crakine (Crunch Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 15 g | For caramelizing |
| Roasted Hazelnuts | 15 g | For caramelizing and chopping |
| Milk Chocolate | 65 g | Melted |
| Cara Crakine | 55 g | If unavailable, use 35 g Nutella melted with chocolate |
| Feuilletine/Cornflakes | 40 g | |
| Fine Salt | 0.5 g | A pinch |
Method
- Caramelize Nuts: Roast hazelnuts. Melt sugar to a golden caramel, add the hazelnuts, and pour onto parchment paper to cool. Chop the nuts finely.
- Melt Chocolate: Carefully melt the milk chocolate.
- Combine Crunch: Add finely chopped hazelnuts, feuilletine/cornflakes, salt, and Cara Crakine to the chocolate mixture.
- Layer and Freeze: Spread the crunch on top of the brownie layer. Place the cake in the freezer.
3) Milk Chocolate Ganache (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate | 180 g | Melted |
| Heavy Cream (35 percent fat) | 103 g | About 100 ml |
Method
- Melt Chocolate: Carefully melt the milk chocolate and reserve it in a bowl.
- Heat Cream: Heat the heavy cream until almost boiling. Remove from heat.
- Emulsify: Pour the hot cream over the chocolate, stirring until glossy. Hand blend the ganache.
- Layer and Freeze: Pour the ganache over the cake. Put the cake back in the freezer.
4) Hazelnut Mousse (Layer 4)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 2.36 g | About 1 and a third sheets, soaked |
| White Chocolate | 50 g | Melted |
| Hazelnut Paste | 45 g | From roasted hazelnuts, powdered sugar, and oil |
| Heavy Cream (to be heated) | 72 g | About 70 ml |
| Heavy Cream (to be whipped) | 113 g | About 110 ml |
Method
- Soak Gelatin: Soak gelatin.
- Prepare Paste: Melt the white chocolate. Blend hazelnuts to a thick paste and stir into the chocolate.
- Emulsify Base: Heat 72 g heavy cream until almost boiling. Remove from heat and whip in the gelatin. Pour the hot cream over the chocolate/hazelnut paste, stirring until combined. Let cool to lukewarm (about 28 degrees C).
- Whip and Fold: Whip 113 g heavy cream to soft peaks. Gently fold the cream into the lukewarm chocolate/hazelnut mixture.
- Layer and Freeze: Pour the mousse over the ganache. Put the cake back in the freezer overnight.
DAY TWO: Final Mousse Preparation and Assembly
5) Chocolate Mousse (Outer Mousse)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.5 g | 2 sheets, soaked |
| Milk Chocolate | 200 g | Melted |
| Heavy Cream (to be heated) | 103 g | About 100 ml |
| Heavy Cream (to be whipped) | 206 g | About 200 ml |
Method
- Soak Gelatin: Soak gelatin.
- Melt Chocolate: Melt the milk chocolate and reserve it in a bowl.
- Emulsify Base: Heat 103 g heavy cream until almost boiling. Remove from heat and whip in the gelatin. Pour the hot cream over the chocolate, stirring until combined. Let cool to lukewarm (about 28 degrees C).
- Whip and Fold: Whip 206 g heavy cream to soft peaks. Gently fold the cream into the lukewarm chocolate mixture.
- Assembly: Prepare an 18 cm diameter silicone mold (e.g., Silikomart Universo) lined with a plastic sheet collar. If the mousse is liquid, chill it until it forms a soft peak.
- Insert Core: Take the fully frozen 16 cm cake insert out of the freezer. Carefully press it down into the chocolate mousse with the hazelnut mousse facing downwards.
- Freeze: Freeze the cake overnight.
DAY THREE: Glazing and Decoration
6) Cocoa Glaze (Glaçage Cacao)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | 6 sheets, soaked |
| Heavy Cream (35 percent fat) | 103 g | About 100 ml |
| Water | 50 g | About 50 ml |
| Caster Sugar | 145 g | |
| Glucose Syrup | 150 g | |
| Cocoa Powder | 50 g | Sifted |
Method
- Prepare Glaze: Soak gelatin. Sift the cocoa powder into a pitcher. Heat sugar, water, heavy cream, and glucose syrup until almost boiling. Remove from heat and whip in the gelatin.
- Combine: Pour the hot mixture over the cocoa powder. Hand blend (at an angle).
- Temper Glaze: Cover the surface with cling film. Cool the glaze down to 34 degrees C – 35 degrees C.
- Glaze Cake: Take the frozen cake out of the freezer. Place it on a baking rack. Pour the glaze over the frozen cake. Remove excess glaze.
- Thaw: Place the cake on a plate and let it thaw in the fridge for approximately 6 hours.
7) Chocolate Decorations
| Materials | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate | 160 g | Tempered |
| Decoration | – | Oxalis flowers |
Chocolate Decoration Dimensions (Ribbons):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon 1 (Around cake) | 2.5 cm x 58 cm | 18 cm |
| Ribbon 2 (On top) | 1.5 cm x 46 cm | 12 cm |
Method
- Prepare Ribbons: Temper the 160 g milk chocolate. Create the ribbons and set the shape around cold pastry rings (18 cm and 12 cm diameter).
- Assemble Ribbons: Once the chocolate has set, gently place the 18 cm ribbon around the cake. Place the 12 cm ribbon on top of the cake.
- Garnish: Decorate with oxalis flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.