Entremets Vanille & Gianduja – A Creamy Dream of Hazelnut and Madagascar Vanilla
An elegant Easter entremet made with Gianduja crémeux, crispy base, vanilla mousse, and almond-hazelnut dacquoise. Pure indulgence!This Vanilla & Gianduja entremet combines velvety mousse, nutty layers, and creamy praliné for a refined and festive dessert.For those seeking a refined, festive dessert that blends indulgence and elegance, this Vanilla & Gianduja Entremet is a perfect fit. The creamy richness of Gianduja paired with the aromatic sweetness of Madagascar vanilla creates a luxurious harmony. Each layer has its role—from the crunchy Gianduja base and airy almond-hazelnut dacquoise to the light vanilla mousse and silky praliné swirl. Whether you're celebrating Easter or any special occasion, this entremet will impress your guests with both flavor and finesse. Prepare it over two days for the best texture and visual appeal!
Servings 15 people
Ingredients
Gianduja Crémeux (Day -1)
- 80 g liquid cream
- 40 g milk
- 1 gelatin sheet 2g
- 80 g Gianduja
- + Almond-Hazelnut Praliné for swirl
Gianduja Crunch (Day -1)
- 80 g Gianduja
- 25 g crêpe dentelle
- 25 g crushed sablé biscuits
Almond-Hazelnut Dacquoise (Day -1)
- 2 egg whites
- 20 g granulated sugar
- 40 g icing sugar
- 20 g cornstarch
- 25 g hazelnut flour
- 25 g almond flour
Vanilla Mousse (Day -1)
- 75 g Ivoire white chocolate
- 360 g heavy cream
- 1.5 gelatin sheets
- 1 Madagascar vanilla bean
Vanilla Whipped Cream (Day -1)
- 180 g heavy cream
- 30 g Ivoire white chocolate
- ½ Madagascar vanilla bean
- 0.75 gelatin sheet 1.5g
Instructions
Gianduja Crémeux – Day -1
- Melt Gianduja gently.
- Heat the milk, add rehydrated gelatin, then mix until fully dissolved.
- Pour over Gianduja and blend into a smooth ganache.
- Add cold cream, mix well, and refrigerate overnight.
Gianduja Crunch – Day -1
- Melt Gianduja, then stir in crushed crêpe dentelle and sablé.
- Press the mixture into a 15 cm ring and chill until firm.
Dacquoise – Day -1
- Whip egg whites until foamy, then gradually add sugar to get stiff peaks.
- Fold in sifted dry ingredients gently.
- Pipe two 15 cm discs on baking paper.
- Bake at 180°C for 12 minutes. Cool completely.
Montage Step 1 – Day -1
- Place one dacquoise disc over the crunchy base.
- Whip the Gianduja crémeux and pipe on top.
- Swirl almond-hazelnut praliné over the crémeux.
- Add the second dacquoise disc.
- Freeze the insert for at least 4 hours.
Vanilla Mousse – Day -1
- Heat 80g of cream with vanilla and melted gelatin.
- Pour over white chocolate and stir to form a smooth ganache.
- Add the rest of the cold cream.
- Cover and chill for 1 hour.
- Whip to soft peaks.
Final Assembly – Day -1
- In a 19 cm ring with acetate, pour half the mousse.
- Insert the frozen core (crunch + dacquoise + crémeux).
- Cover with remaining mousse.
- Smooth the top and freeze overnight.
Vanilla Whipped Cream – Day -1
- Melt chocolate in 30g warm cream with gelatin and vanilla.
- Add the rest of the cold cream.
- Cover and refrigerate overnight.
Decoration – Day 0 (Serving Day)
- Whip the vanilla cream to medium peaks.
- Unmold the entremet and pipe with a petal tip (nozzle 104).
- Decorate with praliné in the center, crushed hazelnuts, crispy pearls, and gold leaves.
- Let thaw in the fridge for 5 hours before serving.
