Milk & Dark Chocolate Pralinoise Entremet – A Rich and Nostalgic Indulgence
A layered chocolate entremet with pralinoise namelaka, dark & milk chocolate mousse, cocoa sponge, and mirror glaze.Celebrate the flavor of pralinoise in this elegant chocolate entremet with velvety mousse, crunchy streusel, and shiny mirror glaze.There’s something wonderfully nostalgic about the flavor of pralinoise—that blend of milk chocolate and hazelnut that brings back childhood memories. This Chocolate & Pralinoise Entremet is a luxurious and comforting dessert, combining a soft cocoa sponge, creamy pralinoise namelaka, milk and dark chocolate mousses, and a crunchy streusel base. The final touch? A glossy milk chocolate glaze that makes it as elegant as it is irresistible. Ideal for autumn gatherings, birthdays, or cozy celebrations, this dessert captures the best of classic French pastry with a warm, familiar twist.
Servings 12 people
Ingredients
🍫 Milk Chocolate Mirror Glaze
- 55 g sugar
- 55 g glucose
- 20 g water
- 55 g milk chocolate
- 2 gelatin sheets
- 30 g unsweetened condensed milk
🍫 Cocoa Sponge
- 1 egg
- 35 g flour
- 40 g sugar
- 10 g cocoa powder
🍫 Pralinoise Namelaka
- 80 g heavy cream
- 40 g milk
- 1 gelatin sheet
- 80 g Pralinoise chocolate
🥄 Reconstructed Streusel
- 20 g butter
- 20 g flour
- 20 g brown sugar
- 25 g almond flour
- 20 g crêpe dentelle crushed
- 35 g dark chocolate
🍫 Milk Chocolate Mousse
- 40 g milk
- 120 g milk chocolate
- 150 g heavy cream
🍫 Dark Chocolate Mousse
- 150 g dark chocolate
- 70 g milk
- 240 g heavy cream
- 1.5 gelatin sheets
Instructions
Milk Chocolate Mirror Glaze (Make Ahead)
- Heat sugar, glucose, and water to 103°C.
- Pour over condensed milk and add rehydrated gelatin.
- Add chocolate and blend. Strain if needed.
- Refrigerate overnight.
Cocoa Sponge
- Whisk egg yolk and sugar, add flour and cocoa.
- Beat egg white to stiff peaks and fold in.
- Pour into a 15 cm ring and bake at 180°C for 15 minutes.
- Cool and slice horizontally into 2 discs.
Namelaka Pralinoise
- Melt Pralinoise. Heat milk and dissolve gelatin.
- Pour over chocolate and blend into a smooth ganache.
- Add cream and mix well.
Montage 1 (Insert)
- In a 15 cm ring: place one sponge disc, pour namelaka, then the second disc.
- Freeze for at least 4 hours.
- Reconstructed Streusel
- Mix butter, flour, brown sugar, and almond flour.
- Spread on parchment and bake at 180°C for 20 minutes.
- Cool, crush, and mix with melted dark chocolate and crushed crêpes dentelles.
- Press into a 15 cm ring and refrigerate.
Milk Chocolate Mousse
- Melt chocolate with half the milk. Add the rest of the warm milk.
- When cooled to 25°C, fold in whipped cream.
- Pour into a top mold (half entremet sphere) and freeze 6 hours.
Dark Chocolate Mousse
- Melt dark chocolate with half the milk. Add gelatin.
- Pour in remaining hot milk. Cool to 25°C.
- Fold in whipped cream.
- Pour into silicone mold, insert the frozen sponge-namelaka, top with mousse, and finish with streusel base.
- Freeze at least 8 hours or overnight.
Final Assembly
- Unmold and spray the main entremet with velvet spray.
- Warm mirror glaze to 37°C and glaze the milk chocolate mousse insert.
- Assemble both parts and let thaw in fridge 6–7 hours before serving.
