Hazelnut Entremets by Lvlaurentvettraino

Ingredients

• 200g hazelnuts, toasted and skinned
• 100g sugar (for caramel)
• 50g water (for caramel)
• 150ml heavy cream
• 2 leaves gelatin, bloomed
• 100g hazelnut paste
• 200ml milk
• 50g sugar (for gel)
• 100g hazelnut praline
• 50g butter
• 100g all-purpose flour
• 300ml heavy cream, whipped
• 100g white chocolate, melted

Instructions

1. For the hazelnut crunch: Toast and skin 200g hazelnuts. Blend 100g of the toasted hazelnuts with 100g hazelnut praline, 50g butter, and 100g all-purpose flour until a crumbly texture forms.
2. Spread the crunch mixture thinly on a baking sheet and bake at 180°C (350°F) for 12-15 minutes until golden brown. Let cool completely.
3. For the hazelnut gel: Bloom 2 gelatin leaves in cold water. Heat 200ml milk with 50g sugar and 100g hazelnut paste until smooth. Squeeze excess water from gelatin and whisk into the warm milk mixture until dissolved. Pour into a shallow dish and chill until set.
4. For the hazelnut caramel: In a saucepan, heat 100g sugar with 50g water over medium heat until it turns an amber caramel color. Carefully whisk in 150ml heavy cream (it will bubble up) until smooth. Cook for 1-2 minutes. Let cool.
5. For the hazelnut mousse: Gently warm the hazelnut gel and stir in the cooled caramel mixture. Fold in 300ml whipped heavy cream and 100g melted white chocolate until just combined. Be careful not to overmix.
6. To assemble: Cut out discs of the set hazelnut gel to fit your molds. Place a layer of the hazelnut crunch at the bottom of each @solikomart mold. Top with a layer of the hazelnut mousse, then place a disc of hazelnut gel on top. Repeat layers as desired.
7. Freeze the entremets for at least 4 hours until firm. Unmold and let thaw in the refrigerator for 1-2 hours before serving.