Cœur Plaisirs Sucré
A dessert featuring hazelnut dacquoise, crisp praline, milk chocolate ganache, and chantilly cream.
Ingredients
Hazelnut powder (Piedmont hazelnut)
270 g
Powdered sugar
300 g
Egg whites
300 g
Granulated sugar (coarse)
100 g
Roasted chopped hazelnuts (Piedmont hazelnut, roasted and chopped)
to taste
Jivara milk chocolate (for making the thin crisp)
320 g
Heavy cream (for ganache)
230 g
Jivara milk chocolate (chopped, for ganache)
250 g
Heavy cream (for chantilly)
600 g
Jivara milk chocolate (chopped, for chantilly)
420 g
Butter (La Viette, cold melted)
30 g
Jivara milk chocolate (melted to 35-40°C)
75 g
Hazelnut praline (60-40)
150 g
Hazelnut paste (Piedmont hazelnut)
150 g
Feuilletine flakes
150 g
Roasted chopped hazelnuts (Piedmont hazelnut, roasted and chopped)
35 g
Instructions
1
Make the Hazelnut Dacquoise
Sift the hazelnut powder together with the powdered sugar. Whip the egg whites with the granulated sugar. Gently fold the two preparations together. Using a piping bag fitted with a #9 fluted tip, pipe 8 heart-shaped bases. Sprinkle with plenty of roasted chopped hazelnuts. Bake at 170°C for about 25 minutes.
2
Make the Milk Chocolate Crisps
Spread tempered Jivara milk chocolate onto a 40x60 cm Rhodoïd sheet. Once the chocolate has set, cut out 12 heart shapes 1 cm smaller than the dessert ring. Place a piece of cardboard and a plate on top to weigh it down. Refrigerate.
3
Make the Milk Chocolate Ganache
Bring the heavy cream to a boil and pour one-third over the Jivara chocolate. Begin stirring from the center, gradually working outward in expanding circles. Repeat twice more with the remaining cream. Pour into a stainless steel pan and cool at room temperature.
4
Make the Milk Chocolate Chantilly
Pour the boiled cream over the chocolate and stir to obtain a smooth, homogeneous mixture. Transfer the chantilly to an airtight plastic container, place plastic wrap directly on the surface, and refrigerate. Note: the chantilly must be prepared the day before so it whips more easily the next day. Whip this milk chocolate cream with a whisk. Note: milk chocolate chantilly foams and thickens very quickly, and it must be very cold (between 2 and 4°C).
5
Make the Hazelnut Feuilletine Praline
Melt the butter and Jivara chocolate in a 45°C water bath. Combine the hazelnut praline, hazelnut paste, chocolate, and butter, then fold in the feuilletine flakes and roasted chopped hazelnuts.
6
Assemble the Entremet
Cut two dacquoise discs into shapes 0.5 cm smaller than the assembly ring. On the first disc, spread the hazelnut feuilletine praline, then freeze. Spread milk chocolate ganache on the first milk chocolate crisp, top with the second crisp, and repeat. Place in the freezer to set. Line a heart-shaped mold with milk chocolate ganache. Place a dacquoise disc coated with feuilletine praline at the bottom, then add the crisp-crisp assembly bonded together with ganache and a small amount of milk chocolate chantilly. Fill to three-quarters height with milk chocolate chantilly, then place the second dacquoise on top, bottom-side down. Smooth the surface with chantilly. Refrigerate for a few minutes so the surface can be re-smoothed with milk chocolate ganache. Place in the freezer.
7
Decorate
Unmold and spray the frozen heart with a mixture of two-thirds Jivara chocolate and one-third cocoa butter. Place on a piece of cardboard and decorate the sides with milk chocolate shavings.
