Mini Praliné Gianduja Hearts – Elegant Valentine’s Day Entremets
Delicate mini heart-shaped entremets filled with Gianduja cream, cocoa sponge, crispy praline, and white chocolate mousse. Perfect for Valentine's Day!These Mini Praliné Gianduja Hearts are a luxurious way to express love. Each heart-shaped entremet hides a smooth Gianduja insert, crunchy praline base, airy cocoa sponge, and a silky white chocolate vanilla mousse. Finished with a velvety white spray and a drop of rustic praline, they're stunning yet delicate — perfect for Valentine’s Day or any elegant celebration. They’re freezer-friendly, make-ahead, and sure to impress.
Servings 6 Mini Cakes
Ingredients
🔸 Gianduja Insert
- Gianduja chocolate melted – do not exceed 45°C
- Optional: 1 g gellan powder + 20 g hydration water only if Gianduja is soft
- 120 g heavy cream 35%, cold
🔸 Cocoa Sponge
- 2 whole eggs
- 60 g granulated sugar
- 30 g all-purpose flour
- 10 g cocoa powder
🔸 Crispy Praliné Base
- 60 g hazelnut or almond praliné
- 30 g feuilletine crushed crêpes dentelles
🔸 White Chocolate Vanilla Mousse
- 2 egg yolks
- 30 g sugar
- 150 g whole milk
- ½ vanilla bean or vanilla pod
- 3 g gellan powder + 15 g water for hydration
- 150 g white chocolate
- 160 g whipping cream softly whipped
🔸 Old-Fashioned Praliné Topping
- 100 g sugar
- 30 g water
- 80 g raw almonds
- 80 g raw hazelnuts
🔸 Decoration
- White velvet spray neutral or cocoa butter-based
- Edible gold leaf optional
Instructions
Make the Gianduja Insert
- Melt the Gianduja gently in the microwave in 30-sec intervals, stirring between each. Do not exceed 45°C.
- Whip 100 g of cold cream until soft peaks form.
- (If using gellan): Mix with hydration water and let sit for 15 minutes. Heat 20 g cream and dissolve the hydrated gellan in it. Cool to room temperature.
- Fold half of the whipped cream into the melted Gianduja using a whisk.
- Fold the rest in with a spatula until smooth.
- Pipe into a film-lined 16 cm tart ring. Smooth and freeze completely.
Cocoa Sponge
- Whisk eggs and sugar over a bain-marie until the mixture reaches 45°C.
- Transfer to stand mixer and whisk until thick, pale, and doubled in volume.
- Sift flour and cocoa together and fold into the egg mixture gently.
- Spread to 0.5 cm thickness on a parchment-lined baking sheet.
- Bake at 180°C (fan) for 10–12 min.
- Cool, peel off paper, and set aside.
Make the Praliné Crunch Base
- Mix praliné with feuilletine until well combined.
- Flip the sponge upside down (crust side up).
- Spread the crunchy praline layer onto the sponge.
- Cut 6 hearts using the smaller side of a heart-shaped cutter.
- Freeze the heart bases.
- Cut the Gianduja Inserts
- Remove Gianduja slab from the mold and peel off film.
- Using the same heart cutter, cut 6 small hearts from the frozen Gianduja.
- Freeze again until ready to use.
White Chocolate Vanilla Mousse
- Hydrate gellan in water for 15 min.
- Heat milk with vanilla pod in a saucepan.
- In a bowl, whisk yolks and sugar until pale.
- Temper with hot milk, return to the pan and cook to 82°C (like crème anglaise).
- Remove from heat, add gellan, then pour over white chocolate. Let sit for 1 min, then blend until smooth. Cool to room temperature.
- Whip the cream to soft peaks and fold into the cooled chocolate base in two additions.
Assembly in Silicone Heart Mold
- Place silicone heart mold on a tray.
- Pipe white chocolate mousse halfway into each cavity.
- Press a frozen Gianduja heart into each center.
- Cover with more mousse, then seal with cocoa sponge (crunch side down).
- Smooth tops, press gently. Freeze overnight or until fully solid.
Old-Fashioned Praliné Paste
- Roast almonds & hazelnuts at 150°C for 10 min (optional, but flavorful).
- Heat sugar + water to 125°C, then stir in roasted nuts.
- Stir constantly: sugar will crystallize, then caramelize.
- Spread caramelized nuts on parchment and cool.
- Blend until paste forms (may be slightly grainy – that’s traditional).
- Store in container until ready to use.
Finishing & Decoration
- Unmold frozen mini hearts and place on a turntable covered in plastic wrap.
- Spray with white velvet spray from 30 cm distance while rotating.
- Place on serving plate and fill center cavity with old-fashioned praline using a piping bag.
- Tap plate gently to smooth the top and garnish with gold flakes if desired.
Notes
🎨 Serving Suggestions:
Pair with raspberry coulis or serve with espresso. Perfect for romantic gifts, boutique pastry boxes, or plated desserts.📈 Estimated Nutrition (per serving):
- Calories: ~380–450
- Fat: ~30 g
- Carbs: ~18–22 g
-
Protein: ~6 g
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