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Ingredients

For 5 servings

Crispy hazelnut crumble

800 g Debic Brioche Butter

800 g dark cassonade

5 g salt, fleur de sel

1000 g hazelnut powder

80 g flour

Hazelnut moelleux

260 g eggs

100 g egg yolks

360 g sugar (1)

440 g hazelnut powder

100 g flour

2 g vanilla powder

220 g Debic Brioche Butter

160 g egg white

160 g sugar (2)

Vanilla crémeux

40 g milk

730 g Debic Stand & Overrun

175 g egg yolks

130 g sugar

2 vanilla sticks, Madagascar

8 g gelatin powder

40 g water

Praliné

165 g hazelnut praliné, 50%

85 g almond praline, 50%

Mascarpone vanilla mouse

60 g gelatin powder

300 g water

960 g sugar

960 g Debic Stand & Overrun (1)

2 vanilla sticks, Madagascar

2880 g mascarpone

4800 g Debic Stand & Overrun (2)

Glaze

36 g gelatine powder

180 g water (1)

300 g water (2)

400 g sugar

500 g glucose

400 g condensed milk

600 g white chocolate

100 g cocoa butter

60 g water (3)

600 g neutral jelly

Debic products used

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Debic Incorporation Butter Brioche 4x2.5KG

  • Made from fresh cream
  • A butter ideal for all dough applications
  • Consistent texture and taste all year round
  • Guarantees smooth and reliable processing
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Crispy hazelnut crumble

Mix the ingredients into a crumble and divide into 16 cm diameter circles to about 0.5 cm thick.

Then bake at 160°C.

Hazelnut moelleux

Mix the eggs, egg yolks and sugar (1) without beating until light and airy.

Carefully stir in the hazelnut powder, flour, vanilla powder and melted Brioche Butter.

Beat the egg whites with the sugar (2) until a smooth foam forms.

Combine with the batter and spread on a 60 x 40cm baking tray.

Bake at 160°C for around 20 minutes.

Let cool and cut out circles 18 cm in diameter.

Set aside for assembly.

Vanilla crémeux

Prepare an anglaise (84 °C) with the milk, Stand & Overrun, egg yolk, sugar and the split vanilla pods.

Pour through a sieve and mix in the soaked gelatine mass.

Spread 150 g crémeux in the circles directly onto the hazelnut moelleux and freeze.

Praliné

Mix together and spread over the frozen vanillacrémeux.

Mascarpone vanilla mouse

Hydrate the gelatin powder with the water.

Heat the sugar with the Stand & Overrun (1) and the split vanilla.

Mix with the melted gelatine mass.

Add the mascarpone and cold whipped Stand & Overrun (2) and mix with the hand blender.

Leave in the refrigerator for 24 hours.

Whisk as needed and process.

Glaze

Hydrate the gelatine powder with the water (1).

Prepare a syrup with water (2), sugar and glucose and boil to 104 °C.

Pour the syrup onto the condensed milk, white chocolate and cocoa butter.

Mix in the gelatine mass, the water (3) and the neutral jelly.

Leave to cool for 24 hours.

Use at 32°C.

Assembly

Build up in reverse order.

Fill the moulds with two-thirds of the mascarpone mousse.

Push in the combined crémeux, praline and crumble.

Process the rest of the mousse and top with the brownie biscuit.

Freeze.

Remove from the mould and glaze the entremets with the glaçage (32 °C).

Decorate with a white chocolate ribbon.

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