To elevate this exquisite entremet, serve it with homemade custard, which amplifies its rich flavors with subtle sweetness. A scoop of classic vanilla ice cream is an excellent alternative. Buon appetito!
General Information
Ingredients for the Biscuit
For the Cream:
For the Glaze:
Preparation Steps
Start with the Biscuit:
Preheat the oven to 150°C (th. 5) in convection mode. Toast the hazelnuts in a non-stick pan for 3 minutes. Melt the chocolate and butter over low heat. Whisk eggs and sugar briefly, then incorporate the warm chocolate-butter mixture. Sift in the flour in three additions, followed by the hazelnuts.
Pour into a 22 cm springform pan. Bake for 15 minutes. Cool, unmold, and set on a wire rack.
Next, the Cream:
Soften gelatin in cold water. Melt chocolate in a bain-marie. Whisk egg yolks and sugar. Bring milk and cream to a boil, pour over eggs while whisking, then thicken gently in the saucepan over low heat. Strain over chocolate, mix, and add drained gelatin. Cool.
Line the biscuit with a rhodoïd strip in the mold. Pour cream over and freeze upright for 4 hours.
Finally, the Glaze:
Melt 50g chocolate with liquid cream over low heat. Emulsify with butter. Separately, heat 12.5 cl water with remaining chocolate, thick cream, and sugar for 10 minutes until smooth. Cool to 35°C.
Unmold the entremet, remove rhodoïd. Place on a rack, pour glaze over, and spread smoothly. Garnish with chocolate shavings or crushed toasted hazelnuts. Chill for 2 hours.
Enjoy this Pierre Hermé masterpiece!
