fbpx
 

Entremet Praliné Noisette recipe by Paul Hayward

recette-entremet-praliné-noisette-Paul-Hayward-crible

Ingredients for the Praliné noisette entremet

Candy – Caramelized hazelnuts

Yield 200g

35g Water
70g Sugar
10g Inverted sugar
85g Hazelnuts

recette-entremet-praliné-noisette-Paul-Hayward

Bring all ingredients to a boil and cook for 2 minutes.

recette-entremet-praliné-noisette-Paul-Hayward-02
recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward

Strain and then seperate on a silpat mat

recette-entremet-praliné-noisette-Paul-Hayward Silpat
recette-entremet-praliné-noisette-Paul-Hayward Silpat

Bake at 160°C until deep brown color for 25-30 minutes. Store in air tight container.

Glaze – Praline

Yield 1kg

305g Valrhona praline paste 50/60%
150g Cream
460g Absolu crystal glaze
50g Water
8g Gelatine sheets
27g Cold water

recette-entremet-praliné-noisette-Paul-Hayward

Warm cream and gelatine soaked in cold water.

recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward

Once dissolved add glaze and water.

recette-entremet-praliné-noisette-Paul-Hayward-exoglass
recette-entremet-praliné-noisette-Paul-Hayward-bamix

Pour this slowiy onto melted chocolate and emulsify using a hand blender. Cool down to 40 C for glazing cakes or chill until use.

Mousse – Praline bavarois

Yield  1kg

150g Milk
110g Egg yolks
75g Sugar
12g Gelatine sheets
36g Cold water
110g Praline paste
507g Heavy cream

recette-entremet-praliné-noisette-Paul-Hayward-thermometre

Bring milk to a boil. Mix yolks and sugar until smooth.

recette-entremet-praliné-noisette-Paul-Hayward-bamix

Cook as per anglaise until 84°C and remove from stove. Add soft gelatine soaked in cold water and praline paste and blend until smooth.

recette-entremet-praliné-noisette-Paul-Hayward-bassine

Chill over ice bath until starts to gelatinize.

recette-entremet-praliné-noisette-Paul-Hayward-fouet

Whisk in 1/3 of the lightly whipped cream. Fold in remainder. Use as desired.

Candy – Salty caramel

Yield 1kg

60g Glucose
620g Cream
5g Sea salt
310g Sugar
5g Pectin X58

recette-entremet-praliné-noisette-Paul-Hayward-10
recette-entremet-praliné-noisette-Paul-Hayward

Bring glucose, cream and sea salt to a boil. Add pectine to cream mixing while whisking. Make direct caramel using sugar.

recette-entremet-praliné-noisette-Paul-Hayward-casserole

Pour on hot cream mixture slowly while whisking. Return to a boil and remove.

Candy – Homemade hazelnut praline paste (modern)

Yield 3kg

1650g Whole roasted Hazelnut
255g Water
1095g Sugar
9 Each vanilla beans

recette-entremet-praliné-noisette-Paul-Hayward-balance

Roast nuts at 160 C until colored all the way through.

recette-entremet-praliné-noisette-Paul-Hayward-thermometre
recette-entremet-praliné-noisette-Paul-Hayward-thermometre

Cook the water and sugar until caramel.

recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward

Pour over the roasted nuts on silpat mats and split and scraped vanilla beans and allow to cool.

recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward

Break into smallish pieces and then blend on slow speed with heat on d’échoadlh beis robot cook and then increase speed until smooth paste.

Cremeux – Hazelnut praline

Yield 3kg

255g Cream
30g Gelatine
90g Cold water
1755g Ptaline paste
870g Cream

recette-entremet-praliné-noisette-Paul-Hayward-induction

Bring cream to a boil.

recette-entremet-praliné-noisette-Paul-Hayward

Add gelatine which has been soaked in the cold water and mix until dissolved.

recette-entremet-praliné-noisette-Paul-Hayward

Add praline paste into machine bowl with paddle.

recette-entremet-praliné-noisette-Paul-Hayward-alphamix

Mix pour over cream mixture slowly while beating fast.

recette-entremet-praliné-noisette-Paul-Hayward-alphamix 02
recette-entremet-praliné-noisette-Paul-Hayward-alphamix

Add cold cream slowiy and mix until all smooth and combined. Pour into molds or container and leave to set or freeze.

Cake hazelnut

Yield 1kg

245g Eggs
70g Trimoline
100g Light brown sugar
140g Heavy cream
75g Oil
100g Hazelnut praline paste
100g Ground hazelnuts
110g Flour
7.5g Baking powder
2.5g Maldon salt

recette-entremet-praliné-noisette-Paul-Hayward-balance

Mix eggs, trimoline and sugar together. Mix cream, oil and praline together and add to the other liquids. Add the remainding dry ingredients and mix on slow/medium speed until combined. Refridgerate mix overnight and then bake as required.

Dough – Hazelnut Streusel

Yield 1kg

240g Butter
215g Demerera sugar
260g Ground hazelnuts
285g Flour

recette-entremet-praliné-noisette-Paul-Hayward-alphamix
recette-entremet-praliné-noisette-Paul-Hayward-alphamix

Place butter, sugar, nuts and flour into a machine bowl with a paddle. Mix on siow speed until forms a dough.

recette-entremet-praliné-noisette-Paul-Hayward-crible
recette-entremet-praliné-noisette-Paul-Hayward-crible
recette-entremet-praliné-noisette-Paul-Hayward-crible
recette-entremet-praliné-noisette-Paul-Hayward-crible
recette-entremet-praliné-noisette-Paul-Hayward-crible

Push through square hole cooling wire. Bake at 170°C. Half way through cooking mix well and cook until crispy and golden brown.

Chocolate hazelnut praline crunchy base

Yield 1kg

61g Valrhona manjani chocolate
73g Butter
195g Praline paste
61g Feuilleteen
2g Sea salt
608g Hazelnut Struseul

recette-entremet-praliné-noisette-Paul-Hayward-alphamix
recette-entremet-praliné-noisette-Paul-Hayward-alphamix

Melt butter and chocolate separately. Place all ingredients into a mixing bowl except struseul and mix on slow speed until and combined. Add struseul and mix until just combined so keeping some larger. Use as required.

Assembly

recette-entremet-praliné-noisette-Paul-Hayward-moule
recette-entremet-praliné-noisette-Paul-Hayward-moule
recette-entremet-praliné-noisette-Paul-Hayward-moule

In a mold put your crunchy base praline chocolate hazelnut and then the cake. Using a pastry bag, put the salted caramel into a swirl.

recette-entremet-praliné-noisette-Paul-Hayward-moule
recette-entremet-praliné-noisette-Paul-Hayward-moule

Add the praline Bavaroise. Put in the freezer and then remove after.

FINISHING

recette-entremet-praliné-noisette-Paul-Hayward-douille
recette-entremet-praliné-noisette-Paul-Hayward-douille

Temper dark chocolate and then put into piping bag with small hole. Place ring into frozen slab the same size as entremet was made in and pipe around and around creating a donut shape.

recette-entremet-praliné-noisette-Paul-Hayward
recette-entremet-praliné-noisette-Paul-Hayward

Remove ring and lift off chocolate decor into wire grid and spray lightly with gold spray.

recette-entremet-praliné-noisette-Paul-Hayward

Chef’s Essentials

CONSULTER LES ARTICLES POPULAIRES