Hazelnut Praline Recipe

Praline mousseline: Soak the gelatin in very cold water. Heat the milk in a saucepan. Whisk the egg yolks with the sugar and then add the cornstarch. Pour the boiling milk over it and return to the heat. Cook while whisking for 1 minute at a boil.

Pour into a mixing bowl and add the squeezed gelatine. Mix well, then add the praline and butter. Blend with an immersion blender and cover directly with film. Let cool in the refrigerator for at least 6 hours. Whip the cream with a mixer until it turns pale and is smooth. Place it in a piping bag with a 18mm tip.

Chocolate sweet dough: In the mixer bowl, add the butter in pieces, sugar, almond flour, salt, flour, and cocoa. Mix until the mixture is crumbly and there are no more pieces of butter. Add the egg and continue mixing until a smooth dough is obtained. Without overworking.

Roll out to a thickness of 4 mm between two sheets. Place in the fridge for at least 30 minutes. Cut out disks with a diameter of 5.5 cm and prick the dough. Bake at 150°C for 25 minutes on a tray lined with baking paper.

Chocolate sauce: Bring the cream to a boil and pour it over the chocolate and nut spread. Blend with an immersion blender. Reserve in a piping bag in the fridge for at least 2 hours.

Hazelnut Biscuit: Whisk the egg yolks and sugar. Beat the egg whites until stiff peaks form. Combine the whipped egg whites with the yolk mixture. Add the hazelnut flour. Finish by gently folding in the remaining egg whites. Bake in a rectangular mold measuring 30cm/25cm. Bake at 180°C for 30 minutes. Let cool.

Chocolate decorations: Melt 200 g of chocolate in a double boiler. Chop the remaining 100 g and add to the melted chocolate off the heat. Mix with a spatula until smooth. Pour over the biscuit, spreading with a spatula, and immediately sprinkle with crisp flakes and chopped hazelnuts. Cut out disks with a diameter of 5.5 cm. With the remaining chocolate, spread it on a sheet of parchment paper, allow to crystallize slightly, and cut out disks with a diameter of 3 cm.

To finish: Stick the disk of sweet pastry to the hazelnut biscuit using a bit of mousseline. Pipe two rosettes of mousseline onto the biscuit. Insert a whole hazelnut and then cover with chocolate sauce. Close with the disk of chocolate attached to the hazelnut candy. Place a sheet of gold on top. Chill for 30 minutes. Enjoy!