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Antique-Echidna-1600
I thought that was a plate with crumbs on top.
Narxolepsyy
Mouth watering.. well done
Ganjalf-420
Got a recipe you could share?
disclord83
Wow! I’m not a dessert person, but that looks incredible.
Tripdrakony
Smooth like a plate, very nicely done!
No_Balls_01
Dude, this is amazing. I’m feeling emotions like I would with a great art piece but still want to eat the whole damn thing.
ElementalRabbit
Looks delicious, but which part is brûlée?
Vipu2
Looks and sounds so good!
beetlekittyjosey1
this is so gorgeous and sounds amazing. how did the blruleed sugar layer hold up under the mousse? no matter what there’s no doubt it was delicious
makemebad04
Recipe Ferrero Brûlée Entremet
INGREDIENTS
Hazelnut Paste & Praline • 800 g raw hazelnuts • 400 g caster sugar
Cold-Set Crème Brûlée Insert • 302 g heavy cream (35% fat) • 76 g egg yolks • 54 g caster sugar • 1.5 gelatin sheets (≈ 3 g gelatin powder equivalent, bloom in cold water) • ½ vanilla bean
Crispy Chocolate Hazelnut Base • 99 g couverture milk chocolate • 30 g cocoa butter • 191 g hazelnut praline (50% nuts) • 45 g hazelnut paste • 75 g feuilletine
Hazelnut Dacquoise • 48 g caster sugar • 138 g egg whites • 138 g icing sugar • 125 g hazelnut meal
Milk Chocolate Mousse • 200 g whole milk • 50 g heavy cream (35% fat) • 25 g caster sugar (subbed for invert sugar) • 50 g egg yolks • 450 g couverture milk chocolate • 430 g heavy cream
Milk Chocolate Mirror Glaze • 270 g water • 10 g cocoa powder • 250 g caster sugar • 350 g glucose syrup • 300 g couverture milk chocolate • 9 g gelatin powder (or equivalent sheets, bloomed)
⸻
METHOD
Hazelnut Paste & Praline 1. Roast hazelnuts at 160 °C until deep golden. 2. Cook sugar to a medium caramel, pour over nuts. 3. Cool, blitz into smooth paste. 4. Portion into praline and paste for later use.
⸻
Cold-Set Crème Brûlée Insert 1. Heat cream with vanilla until just below boil. 2. Whisk yolks + sugar until pale. 3. Temper with cream, cook gently to 82 °C. 4. Stir in bloomed gelatin. 5. Pour into silicone insert mould, freeze overnight.
⸻
Crispy Chocolate Hazelnut Base 1. Melt milk chocolate + cocoa butter. 2. Stir in praline + hazelnut paste until smooth. 3. Fold through feuilletine. 4. Spread thin into mould base, refrigerate.
⸻
Hazelnut Dacquoise 1. Whip egg whites, add caster sugar gradually to stiff peaks. 2. Sift icing sugar + hazelnut meal, fold into meringue. 3. Spread on lined tray, bake at 170 °C until lightly golden. 4. Cool, cut to mould size.
⸻
Milk Chocolate Mousse 1. Heat milk + 50 g cream, dissolve caster sugar. 2. Whisk yolks, temper with hot dairy, cook to 82 °C. 3. Strain over milk chocolate, emulsify smooth. 4. Cool to 35 °C, fold in softly whipped cream in 2–3 additions.
⸻
Assembly 1. Place crispy base in mould. 2. Add a layer of mousse, smooth sides. 3. Insert frozen crème brûlée disc. 4. Add more mousse. 5. Place dacquoise on top. 6. Fill with mousse, level flush. 7. Freeze overnight.
⸻
Milk Chocolate Mirror Glaze 1. Boil water + cocoa + sugar + glucose – boil to 103–105 °C. 2. Remove from heat, add chocolate, emulsify. 3. Add bloomed gelatin, blend until smooth. 4. Strain, cool to 34–36 °C before glazing. (I’m Australian so 93 Fahrenheit)
⸻
Finishing 1. Unmould entremet, place on glazing rack or wire rack 2. Pour glaze smoothly in one motion. 3. Trim base clean, transfer to board. 4. Garnish with hazelnuts or praline as desired.
– note – You can use cooking chocolate instead of couverture chocolate
AlphaBravo69
My mouth is watering. Tho this must be at least a billion calories.
CPIWatch
At first, I thought it was on a Popsicle stick.
Mamilod
Looks fantastic!
SeaofSounds
Holy Coconut Snowballs Batman!
Galenia
Bro! You killed it!
kpiog
What do you end up doing with the chocolate mixture that overflows off the cake and collects below? Can it be used for something else (besides the obvious eating it off the paper)?
Fressh86
That chocolate topping is looking better than my future… nicely done
Rolebo
Thought I was over on r/minipainting or similar and this was the start of your beach base.
20 Comments
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I thought that was a plate with crumbs on top.
Mouth watering.. well done
Got a recipe you could share?
Wow! I’m not a dessert person, but that looks incredible.
Smooth like a plate, very nicely done!
Dude, this is amazing. I’m feeling emotions like I would with a great art piece but still want to eat the whole damn thing.
Looks delicious, but which part is brûlée?
Looks and sounds so good!
this is so gorgeous and sounds amazing. how did the blruleed sugar layer hold up under the mousse? no matter what there’s no doubt it was delicious
Recipe Ferrero Brûlée Entremet
INGREDIENTS
Hazelnut Paste & Praline
• 800 g raw hazelnuts
• 400 g caster sugar
Cold-Set Crème Brûlée Insert
• 302 g heavy cream (35% fat)
• 76 g egg yolks
• 54 g caster sugar
• 1.5 gelatin sheets (≈ 3 g gelatin powder equivalent, bloom in cold water)
• ½ vanilla bean
Crispy Chocolate Hazelnut Base
• 99 g couverture milk chocolate
• 30 g cocoa butter
• 191 g hazelnut praline (50% nuts)
• 45 g hazelnut paste
• 75 g feuilletine
Hazelnut Dacquoise
• 48 g caster sugar
• 138 g egg whites
• 138 g icing sugar
• 125 g hazelnut meal
Milk Chocolate Mousse
• 200 g whole milk
• 50 g heavy cream (35% fat)
• 25 g caster sugar (subbed for invert sugar)
• 50 g egg yolks
• 450 g couverture milk chocolate
• 430 g heavy cream
Milk Chocolate Mirror Glaze
• 270 g water
• 10 g cocoa powder
• 250 g caster sugar
• 350 g glucose syrup
• 300 g couverture milk chocolate
• 9 g gelatin powder (or equivalent sheets, bloomed)
⸻
METHOD
Hazelnut Paste & Praline
1. Roast hazelnuts at 160 °C until deep golden.
2. Cook sugar to a medium caramel, pour over nuts.
3. Cool, blitz into smooth paste.
4. Portion into praline and paste for later use.
⸻
Cold-Set Crème Brûlée Insert
1. Heat cream with vanilla until just below boil.
2. Whisk yolks + sugar until pale.
3. Temper with cream, cook gently to 82 °C.
4. Stir in bloomed gelatin.
5. Pour into silicone insert mould, freeze overnight.
⸻
Crispy Chocolate Hazelnut Base
1. Melt milk chocolate + cocoa butter.
2. Stir in praline + hazelnut paste until smooth.
3. Fold through feuilletine.
4. Spread thin into mould base, refrigerate.
⸻
Hazelnut Dacquoise
1. Whip egg whites, add caster sugar gradually to stiff peaks.
2. Sift icing sugar + hazelnut meal, fold into meringue.
3. Spread on lined tray, bake at 170 °C until lightly golden.
4. Cool, cut to mould size.
⸻
Milk Chocolate Mousse
1. Heat milk + 50 g cream, dissolve caster sugar.
2. Whisk yolks, temper with hot dairy, cook to 82 °C.
3. Strain over milk chocolate, emulsify smooth.
4. Cool to 35 °C, fold in softly whipped cream in 2–3 additions.
⸻
Assembly
1. Place crispy base in mould.
2. Add a layer of mousse, smooth sides.
3. Insert frozen crème brûlée disc.
4. Add more mousse.
5. Place dacquoise on top.
6. Fill with mousse, level flush.
7. Freeze overnight.
⸻
Milk Chocolate Mirror Glaze
1. Boil water + cocoa + sugar + glucose – boil to 103–105 °C.
2. Remove from heat, add chocolate, emulsify.
3. Add bloomed gelatin, blend until smooth.
4. Strain, cool to 34–36 °C before glazing. (I’m Australian so 93 Fahrenheit)
⸻
Finishing
1. Unmould entremet, place on glazing rack or wire rack
2. Pour glaze smoothly in one motion.
3. Trim base clean, transfer to board.
4. Garnish with hazelnuts or praline as desired.
– note – You can use cooking chocolate instead of couverture chocolate
My mouth is watering. Tho this must be at least a billion calories.
At first, I thought it was on a Popsicle stick.
Looks fantastic!
Holy Coconut Snowballs Batman!
Bro! You killed it!
What do you end up doing with the chocolate mixture that overflows off the cake and collects below? Can it be used for something else (besides the obvious eating it off the paper)?
That chocolate topping is looking better than my future… nicely done
Thought I was over on r/minipainting or similar and this was the start of your beach base.
wow, this looks incredible!! *applause*