Coffee Hazelnut Entremet Recipe – Elegant Mousse Cake with Creamy Insert, Crunch, and Mirror Glaze
Refined coffee and hazelnut entremet with creamy dual inserts, soft dacquoise, crunchy base, and shiny coffee mirror glaze. Perfect for advanced home bakers.If you're looking for the perfect balance of rich, nutty flavors and silky textures, this coffee hazelnut entremet is your next show-stopping dessert. Designed with professional pastry techniques, it features a smooth coffee mousse, a double insert of hazelnut and coffee crémeux, a soft hazelnut dacquoise sponge, a crispy hazelnut praline layer, and a glossy coffee mirror glaze. Whether you’re a home baker or a pastry enthusiast, this entremet recipe offers complexity, elegance, and delicious depth in every bite. It’s ideal for holidays, birthdays, or special occasions that deserve a wow-factor dessert.
Servings 12 People
Ingredients
☕ Coffee Crémeux
- 100 g heavy cream
- 55 g whole milk
- 1 egg yolk
- 50 g milk chocolate
- 1 sheet gelatin 2 g
- 2 teaspoons instant coffee
🌰 Hazelnut Crémeux
- 100 g heavy cream
- 50 g whole milk
- 50 g sugar
- 100 g hazelnut paste
- 1 sheet gelatin 2 g
🍰 Hazelnut Dacquoise
- 40 g egg whites
- 10 g granulated sugar
- 20 g powdered sugar
- 10 g cornstarch
- 30 g hazelnut flour
🥜 Hazelnut Crunch
- 20 g dark chocolate
- 30 g crushed crêpes dentelles or feuilletine
- 20 g hazelnut paste
🍨 Coffee Mousse
- 140 g whole milk
- 2 egg yolks
- 50 g sugar
- 3 sheets gelatin 6 g
- 360 g heavy cream 35%
- 3 –5 teaspoons instant coffee to taste
✨ Coffee Mirror Glaze
- 95 g granulated sugar
- 95 g glucose syrup
- 40 g water
- 95 g white chocolate
- 3.5 sheets gelatin 7 g
- 50 g unsweetened condensed milk
- 2 –3 teaspoons instant coffee
Instructions
📅 Day 1 – Prepare the Insert
Coffee Creamy :
- Heat cream and milk in a saucepan.
- In a bowl, whisk egg yolk, then slowly add hot liquid while whisking.
- Return to heat and cook until it reaches 85°C (custard texture).
- Remove from heat, stir in bloomed gelatin.
- Pour mixture over milk chocolate and instant coffee. Stir until smooth.
- Let sit at room temperature for 20 minutes.
- Pour into a 16 cm round mold or ring and refrigerate.
Hazelnut Creamy
- Heat cream, milk, and sugar until warm.
- Remove from heat, stir in gelatin and hazelnut paste.
- Let cool 20 minutes, then pour on top of coffee crémeux.
- Cover with plastic wrap and freeze for at least 4 hours.
📅 Day 2 – Prepare Base & Mousse
Hazelnut Dacquoise
- Whip egg whites until foamy, then gradually add granulated sugar. Whip to stiff peaks.
- Fold in powdered sugar, hazelnut flour, and cornstarch.
- Pipe a 16 cm circle onto parchment paper.
- Bake at 180°C (356°F) for 12 minutes. Cool completely.
Hazelnut Crunch
- Melt dark chocolate.
- Add hazelnut paste and crushed feuilletine. Mix well.
- Spread over the baked dacquoise. Refrigerate until assembly.
Coffee Mousse
- Heat milk in a saucepan.
- Whisk egg yolks and sugar until light.
- Temper with hot milk, return to saucepan, and cook to 83°C.
- Stir in gelatin and instant coffee.
- Cool to 35°C.
- Whip cream to soft peaks and fold into the custard mixture.
Assembly
- Line a 20 cm mousse ring with acetate.
- Fill halfway with coffee mousse.
- Add the frozen insert (hazelnut side up).
- Cover with more mousse.
- Place dacquoise (crunch side down) on top.
- Smooth and freeze for at least 8 hours (or overnight).
📅 Day 3 – Coffee Mirror Glaze & Final Touch
Coffee Mirror Glaze
- Heat sugar, glucose, and water to 103°C.
- Pour over condensed milk, add gelatin, stir well.
- Add white chocolate and instant coffee.
- Blend using immersion blender. Strain to remove bubbles.
- Refrigerate overnight with plastic wrap on the surface.
Final Glazing & Decoration
- Warm glaze to 35–37°C.
- Unmold frozen entremet and place on a rack.
- Pour glaze smoothly over the surface.
- Decorate with roasted hazelnuts, gold leaf, and coffee beans.
- Let thaw in refrigerator for 6–8 hours before serving.
