Hazelnut, Vanilla & Caramel Finger Entremets – Elegant Individual Treats
Delicate finger-shaped entremets with vanilla mousse, salted caramel, hazelnut praliné, crispy dacquoise, and rocher glaze—perfect for individual servings.These elegant finger-shaped entremets are a stunning mix of textures and flavors: creamy vanilla mousse, gooey salted caramel with hazelnuts, nutty dacquoise, and a crunchy praliné base. Finished with a glossy rocher glaze and topped with whipped hazelnut ganache, they’re perfect for special occasions or as luxury individual desserts. Each component is crafted with precision, and while the process takes time, the result is more than worth it—refined, gourmet, and visually impressive.
Servings 12 People
Ingredients
🟤 Hazelnut Praline
- 400 g hazelnuts
- 250 g sugar
- 70 g water
🍯 Salted Caramel with Hazelnuts
- 80 g sugar
- 50 g cream
- 50 g salted butter
- 1 g fleur de sel
- Halved hazelnuts
🍰 Hazelnut Dacquoise
- 20 g icing sugar
- 25 g hazelnut flour
- 5 g flour
- 30 g egg whites
- 8 g sugar
🥄 Crunchy Praliné Base
- 20 g hazelnut or pecan praliné
- 8 g milk chocolate
- 10 g feuilletine crêpes dentelle
🍦 Vanilla Mousse
- 2 g gelatin 200 bloom
- 80 g whole milk
- 120 g white chocolate
- 160 g heavy cream 35%
- 1 vanilla bean
🌰 Whipped Hazelnut Ganache
- 50 g white chocolate
- 102 g heavy cream
- 5 g honey
- 0.5 g gelatin
- 15 g hazelnut praliné
🍪 Hazelnut Sablé Base
- 65 g soft butter
- 130 g flour
- 45 g icing sugar
- 15 g hazelnut flour
- 1 g salt
- 25 g egg
- Egg Wash:
- 20 g egg yolk
- 4 g cream
🍫 Rocher Glaze
- 175 g milk chocolate
- 50 g neutral oil sunflower
- 55 g chopped hazelnuts
Instructions
1️⃣ Hazelnut Praliné
- Roast hazelnuts at 160°C for 15 min.
- In a pan, bring sugar + water to 121°C. Add hazelnuts and stir to coat.
- Continue cooking until caramelized.
- Pour onto parchment and cool completely.
- Blend until smooth and semi-liquid texture. Reserve.
2️⃣ Salted Caramel with Hazelnuts
- Make dry caramel with sugar.
- Heat cream separately.
- Off heat, gradually add cream to caramel while whisking.
- Add butter and fleur de sel.
- Cool, pipe into finger molds, insert halved hazelnuts.
- Freeze.
3️⃣ Hazelnut Dacquoise
- Preheat oven to 170°C.
- Mix icing sugar, hazelnut flour, and flour.
- Whip egg whites with sugar until soft peaks.
- Gently fold in dry ingredients.
- Spread in a 16 cm ring, bake for 15 min.
- Cool, cut fingers using provided cutter.
4️⃣ Crunchy Praliné
- Melt chocolate, mix with praliné and crushed feuilletine.
- Spread onto dacquoise fingers.
- Freeze.
5️⃣ Vanilla Mousse
- Soften gelatin. Whip cream and refrigerate.
- Melt white chocolate. Heat milk, add gelatin.
- Pour hot milk over chocolate, add vanilla, stir and cool.
- Fold in whipped cream.
- Fill finger molds halfway, insert frozen caramel/hazelnuts, cover with mousse, then press in dacquoise/crunch base.
- Smooth and freeze overnight.
6️⃣ Whipped Hazelnut Ganache
- Soften gelatin. Heat 52 g cream + honey.
- Add gelatin, pour over melted chocolate in 3 additions.
- Stir in praliné, then remaining cream.
- Cover and refrigerate overnight.
- Whip before piping.
7️⃣ Hazelnut Sablé Base
- Mix butter, flour, sugar, hazelnut flour, and salt. Add egg.
- Roll to 2 mm between parchment, refrigerate overnight.
- Cut into finger shapes, chill 45 min.
- Bake at 160°C for 15 min.
- Brush with egg wash and bake additional 10–15 min until golden.
8️⃣ Rocher Glaze
- Melt chocolate, add oil and chopped hazelnuts.
- Cool to 35°C.
- Unmold frozen fingers, dip in glaze using toothpicks.
- Place on sablé bases. Optionally glaze additional mini tops.
9️⃣ Final Assembly
- Pipe whipped praliné ganache on top using PF14 nozzle.
- Garnish with halved hazelnuts.
- Let thaw in fridge before serving.
