Layer Breakdown:
• Hazelnut dacquoise – a light, nutty meringue-style sponge base made with ground hazelnuts for texture and depth.
• Chocolate mousse – smooth, airy mousse that adds richness and creaminess.
• Hazelnut praline – crunchy caramelised hazelnuts for contrast and a sweet nutty snap.
• Cold-set crème brûlée – a silky custard-style layer that melts in the mouth, bringing creaminess and balance.
• Chocolate mirror glaze – the glossy finish that seals it all, giving that professional shine and elegance.
by makemebad04
23 Comments
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Omg! I would 💕you too!! That looks delectable.
ferrero brulee entremet sounds like something out of a pastry dream. that layer breakdown is giving me life. i can imagine the textures and flavors already, like a symphony of deliciousness. your partner must have been over the moon. if only i could reach through the screen for a taste. well done!
Beautiful!
I looked at this quickly and I thought it was a ruined pizza stone.
Looks absolutely beautiful
S T U N N I N G
That looks amazing
Fantastic work! I bet it was hard (but rewarding) to cut into because of how perfect it looks!
I must check the internet for recipes for entremet. This is so visually stunning I can taste it.
Wow, I am jealous. That looks delicious
That top is perfect I really thought this was a joke and you had a plate with a dusting of decoration on it lol
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Ngl, when I saw that first picture, I thought I was looking at an empty plate with leftover crumbs from it falling or something. That topping is perfect!
Super impressive presentation and the textures look spot on!
I know I said no recipe…. But here it is:
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)
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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.
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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.
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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.
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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.
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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.
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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.
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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)
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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
That looks gorgeous and delicious!
This is obscene and I want to eat it
I’m fasting right now and I was fine until I saw this picture. My stomach is now screaming at me my god this looks amazing
Wow, beautiful! What a lucky partner!
look at that smooth finish! holy crap. I would like to stick my face in it pls ty
poha!!!
god i need this so bad