Chocolate and Hazelnut Entremet by Nour Kandler | Pastry Arts
Chocolate and Hazelnut Entremet combines classic flavors with variety of textures. It is super gourmand and perfect indulgent dessert.
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Cooking tools:
- Stand mixer
- Food processor
- Immersion blender
- Piping bag
- Cookie cutter
- Rolling pin
- Offset spatula
- Kitchen scale
- Skewer
- Cooling rack
- Sifter
- Double boiler
- Silicone baking mat
- Perforated baking mat
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Mixing bowl
- Pitcher
- Spatula
- Baking sheet
- Baking pan
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 225 g double cream, divided
- 10 1/2 g gelatin mass (1.5 g 200-bloom powdered gelatin mixed with 9 g water)
- 75 g Callebaut milk chocolate 33.6%
- 100 g hazelnuts with skins
- 100 g hazelnuts without skins
- 150 g superfine granulated sugar
- 2 g fleur de sel
- 45 g all-purpose flour
- 4 g almond flour
- 20 g confectioners’ sugar
- 5 g cocoa powder
- Pinch of salt
- 30 g unsalted butter, chilled and cut into cubes
- 10 g whole egg
- 38 g beurre noisette
- 33 g almond flour
- 5 g hazelnut flour
- 15 g all-purpose flour
- 45 g confectioners’ sugar
- 53 g egg white
- 250 g Callebaut Gold Caramel Chocolate 30.4%
- 37 g neutral oil
- 42 g chopped roasted hazelnuts
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