An exquisite entremet combining the richness of Nutella and chocolate with the refreshing tartness of raspberry, balanced with a crunchy hazelnut praliné.
Yields: 10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart TOR mold)
DAY ONE: Component Preparation & Internal Insert
1) Crunch with Nutella and Hazelnut (Base Layer 1)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 25 g | For caramelizing |
| Roasted Hazelnuts (without shell) | 15 g | For caramelizing |
| Milk Chocolate (30-35% cocoa solids) | 65 g | Melted |
| Nutella | 35 g | |
| Feuilletine / Crushed Cornflakes | 35 g | |
| Salt | Pinch |
Method
- Prepare Caramelized Hazelnuts: Roast the 15 g hazelnuts briefly at 175°C. Carefully melt the 25 g sugar to a golden caramel, stir in the nuts, and pour onto baking paper to cool. Finely chop the caramelized nuts.
- Melt Base: Carefully melt the milk chocolate and Nutella together.
- Combine Crunch: Stir the finely chopped hazelnuts, feuilletine/cornflakes, and salt into the chocolate mixture.
- Set and Cut: Roll out the crunch between two sheets of parchment paper. Cut a circle with a 16 cm diameter pastry ring.
- Prepare Insert: Place the crunch layer in a clean 16 cm pastry ring lined with an acetate collar and parchment base. Put it in the freezer.
2) Brownie with Raspberry and Nutella (Base Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Dark Chocolate (55% cocoa solids) | 55 g | Coarsely chopped |
| Nutella | 30 g | |
| Butter | 70 g | |
| Caster Sugar | 80 g | |
| Eggs (Whole) | 100 g | Approximately 2 eggs |
| All-Purpose Flour | 3.75 g | Approximately $\frac{1}{2}$ tbsp |
| Chopped Milk Chocolate | 60 g | Coarsely chopped |
| Salt | Pinch | |
| Frozen Raspberries | 55 g | Average weight, frozen |
Method
- Melt Chocolate/Butter: Slowly melt the 70 g butter. Remove from heat and add the 55 g dark chocolate and 30 g Nutella, stirring until melted.
- Combine Wet: Stir in the sugar. Lightly beat the eggs. Allow the mixture to cool slightly and gradually add the eggs, whisking continuously.
- Fold Dry: Finally, fold in the flour, salt, and 60 g chopped milk chocolate.
- Bake: Pour the dough into a lined 16 cm ring. Place the frozen raspberries into the dough. Bake the brownie at 180°C for approx. 20–25 minutes. It should be sticky and slightly underbaked.
- Assemble Base: Place the cooled brownie on top of the crunch layer (in the 16 cm ring). Gently level the surface.
- Freeze: Put the cake in the freezer.
3) Nutella Ganache with Raspberry (Insert Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate (30-35% cocoa solids) | 100 g | Melted |
| Nutella | 100 g | |
| Heavy Cream (35% fat) | 46.35 g | Approximately 45 ml |
| Raspberry Purée (strained) | 56.65 g | Approximately 55 ml, from approx. 150 g raspberries |
| Sea Salt | Pinch |
Method
- Prepare Purée: Boil raspberries and strain the juice to get 56.65 g of purée.
- Melt Base: Carefully melt the milk chocolate and Nutella together.
- Emulsify: Heat the heavy cream and raspberry purée almost to a boil. Pour over the chocolate/Nutella mixture. Stir in the center until the ganache becomes glossy. Season with sea salt.
- Layer and Freeze: Spread the ganache on top of the cake. Freeze the cake overnight.
DAY TWO: Mousse & Entremet Construction
4) Nutella Mousse (Outer Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.94 g | $\approx 2\frac{1}{4}$ sheets, bloomed |
| Milk Chocolate (30-35% cocoa solids) | 200 g | Melted |
| Nutella | 100 g | |
| Heavy Cream (to be heated) | 103 g | $\approx 100$ ml |
| Heavy Cream (to be whipped) | 206 g | $\approx 200$ ml, chilled |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate/Nutella: Carefully melt the milk chocolate and Nutella together.
- Emulsify Base: Heat 103 g of heavy cream almost to a boil. Remove from heat and whisk in the gelatin. Pour the hot cream over the chocolate/Nutella, stirring until combined. Allow to cool to lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip 206 g of cold heavy cream to a light foam. Fold into the lukewarm base.
- Prepare Main Mold: Place the 18 cm mold (e.g., Silikomart TOR mold) on a board, lined with an acetate collar. Pour the mousse into the mold.
- Partial Set: If the mousse is runny, chill in the fridge until slightly set (forms a soft peak).
- Insert Core: Take the fully frozen 16 cm cake insert (brownie/ganache) out of the freezer and gently press it into the Nutella mousse with the ganache layer facing downwards.
- Freeze: Freeze the cake overnight.
5) Hazelnut Mousse with Raspberry (Topping Insert)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.06 g | $\approx 1\frac{3}{4}$ sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 55 g | Melted |
| Raspberry Purée (strained) | 51.5 g | $\approx 50$ ml, from approx. 150 g raspberries |
| Heavy Cream (to be heated) | 15.45 g | $\approx 15$ ml |
| Heavy Cream (to be whipped) | 139.05 g | $\approx 135$ ml, chilled |
| Hazelnut Paste Sub-recipe: | ||
| Roasted Hazelnuts (without shell) | 50 g | |
| Icing Sugar | 3.75 g | $\approx \frac{3}{4}$ tsp |
| Neutral Oil (e.g., sunflower) | 3.45 g | $\approx \frac{3}{4}$ tsp |
Method
- Prepare Hazelnut Paste: Blend the 50 g hazelnuts with icing sugar and oil until smooth butter forms.
- Prepare Raspberry Purée: Boil raspberries and strain to get 51.5 g of purée.
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate/Paste: Carefully melt the white chocolate and stir in the hazelnut paste.
- Emulsify Base: Heat the 15.45 g of heavy cream and raspberry purée almost to a boil. Remove from heat and whisk in the gelatin. Pour over the chocolate/paste mixture, stirring until combined. Allow to cool to lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip 139.05 g of cold heavy cream to a light foam. Fold into the cooled base.
- Fill Topping Mold: Pour a 2.5 cm tall layer of mousse into a 14 cm diameter silicone mold (or lined pastry ring).
- Freeze: Freeze the topping insert overnight.
DAY THREE: Glazing & Decoration
6) Glaze for the Nutella Cake (Base Glaze)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | 6 sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 150 g | Finely chopped |
| Heavy Cream (35% fat) | 103 g | $\approx 100$ ml |
| Water | 50 g | |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Food Coloring Paste | – | Flamingo Pink, Rose Pink, Dusky Pink, White Extra |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify, Add Color, Cool) to prepare the glaze. Add the pink and white coloring pastes for a vibrant pink color. Let it cool down to 35°C–34°C.
- Glaze Cake: Take the frozen 18 cm cake out of the freezer. Place it on a cooling rack. Pour the glaze over the cake. Clean the excess glaze from the bottom.
- Thaw: Place the cake on a cake plate and let it thaw in the fridge for approx. 6 hours.
7) Glaze for the Hazelnut Mousse (Topping Glaze)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 75 g | Finely chopped |
| Heavy Cream (35% fat) | 51.5 g | $\approx 50$ ml |
| Water | 25 g | |
| Caster Sugar | 75 g | |
| Glucose Syrup | 75 g | |
| Food Coloring Paste | – | White Extra |
Method
- Prepare Glaze: Follow the standard method to prepare the glaze, adding White Extra paste color for strong white opacity. Let it cool down to 35°C–34°C.
- Glaze Mousse: Take the frozen 14 cm mousse insert out of the freezer. Place it on a cooling rack. Pour the glaze over the mousse.
- Assemble Topping: Carefully place the glazed mousse on top of the thawed pink cake. Put the cake back in the fridge until ready to decorate.
8) Chocolate Ribbons and Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 220 g | Tempered and colored |
| Fresh Raspberries | $\approx 200$ g | For topping, cut in half |
| Flowers | – | For final garnish |
Chocolate Ribbons & Spiral (Dimensions):
| Element | Diameter | Dimensions |
|---|---|---|
| Ribbon 1 (around cake) | 18 cm | $1 \text{ cm} \times 58 \text{ cm}$ |
| Ribbon 2 (around cake) | 18 cm | $2 \text{ cm} \times 58 \text{ cm}$ |
| Spiral (on top) | 12 cm | $4.5 \text{ cm} \times 39 \text{ cm}$ |
Method
- Prepare Decoration: Temper the white chocolate and color it with Sugarflair powders (Baby Pink, Shimmer Pink, Dusky Pink). Create the ribbons and spiral.
- Wrap Cake: Place Ribbon 1 and Ribbon 2 around the 18 cm cake.
- Place Spiral: Place the chocolate spiral on top of the 14 cm glazed mousse insert.
- Garnish: Cut the fresh raspberries in half and gently place them inside the chocolate spiral on top of the cake, creating a pattern. Decorate with 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.