Chocolate & Hazelnut Elegance is a refined gourmet dessert that brings together the perfect harmony of flavors and textures. This indulgent treat features delicate hazelnut cream puffs, silky chocolate cremeux, smooth hazelnut ice cream, airy chocolate sponge cake, and rich chocolate soil for an unforgettable dining experience. Whether you’re creating a special occasion dessert or simply want to impress, this dish is the ultimate showcase of chocolate and hazelnut perfection.

Why You’ll Love This Recipe

A True Gourmet Experience – A beautifully plated dessert featuring multiple textures and flavors.
Perfect Chocolate & Hazelnut Harmony – A classic pairing that never fails to delight.
Elegant Presentation – Ideal for fine dining, dinner parties, or special celebrations.
Advanced Pastry Techniques – A great challenge for home bakers looking to elevate their skills.
Customizable Elements – Each component can be used separately in other desserts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Hazelnut Cream Puffs:

½ cup water
¼ cup unsalted butter
½ cup all-purpose flour
2 eggs
½ teaspoon salt
¼ cup hazelnut praline paste
½ cup heavy cream
2 tablespoons powdered sugar

For the Chocolate Cremeux:

4 oz dark chocolate (70%)
½ cup heavy cream
½ cup whole milk
2 egg yolks
2 tablespoons sugar

For the Hazelnut Ice Cream:

1 cup heavy cream
½ cup whole milk
¼ cup hazelnut praline paste
¼ cup sugar
2 egg yolks

For the Chocolate Sponge Cake:

½ cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking powder
2 eggs
¼ cup sugar
2 tablespoons melted butter

For the Chocolate Soil:

½ cup cocoa powder
¼ cup sugar
¼ cup melted butter
½ teaspoon sea salt

Directions

1. Make the Hazelnut Cream Puffs

Preheat the oven to 375°F (190°C).
In a saucepan, bring water and butter to a boil. Stir in flour and salt, mixing until a dough forms and pulls away from the pan.
Let cool slightly, then beat in eggs one at a time until smooth.
Transfer to a piping bag and pipe small rounds onto a baking sheet.
Bake for 20 minutes until golden brown. Let cool completely.
Whip heavy cream, powdered sugar, and hazelnut praline paste until stiff peaks form. Fill the cream puffs with the whipped hazelnut filling.

2. Prepare the Chocolate Cremeux

Heat cream and milk in a saucepan until steaming (do not boil).
In a bowl, whisk egg yolks and sugar until pale. Slowly add the hot liquid while whisking constantly to temper the yolks.
Return to the heat and stir continuously until thickened (about 170°F (77°C)).
Pour over chopped dark chocolate and whisk until smooth.
Strain and chill for at least 2 hours before serving.

3. Churn the Hazelnut Ice Cream

Heat cream, milk, and hazelnut praline paste in a saucepan.
In a separate bowl, whisk egg yolks and sugar until combined. Slowly add the warm mixture to temper the yolks.
Return to low heat and stir until the mixture thickens slightly (do not boil).
Strain and chill completely, then churn in an ice cream maker according to the manufacturer’s instructions.

4. Bake the Chocolate Sponge Cake

Preheat the oven to 350°F (175°C).
Whisk eggs and sugar until light and fluffy.
Sift in flour, cocoa powder, and baking powder, folding gently to keep the mixture airy.
Stir in melted butter until incorporated.
Pour into a lined baking pan and bake for 15 minutes.
Let cool, then break into crumbles.

5. Create the Chocolate Soil

Preheat the oven to 300°F (150°C).
In a bowl, mix cocoa powder, sugar, melted butter, and sea salt until crumbly.
Spread onto a baking sheet and bake for 10 minutes.
Let cool before using.

6. Assemble & Serve

Arrange hazelnut cream puffs elegantly on the plate.
Spoon chocolate cremeux alongside the puffs.
Scatter chocolate soil for texture.
Place a quenelle of hazelnut ice cream on top.
Garnish with edible flowers or chocolate shavings for a refined finish.

Servings and Timing

Servings: 4
Prep Time: 45 minutes
Cooking Time: 1 hour
Chilling Time: 3 hours
Total Time: 4 hours 45 minutes
Calories: 520 kcal per serving

Variations

Nut-Free Alternative: Use almond paste instead of hazelnut praline.
Dairy-Free Version: Use coconut cream and dairy-free chocolate.
Extra Crunch: Add caramelized hazelnuts for an extra textural element.
More Chocolate Intensity: Use a mix of milk and dark chocolate for a layered taste.
Shortcut Version: Skip the ice cream and use store-bought hazelnut gelato.

Storage/Reheating

Refrigeration: Store leftover cremeux, sponge cake, and cream puffs in separate airtight containers for up to 3 days.
Freezing: The ice cream can be frozen for up to 1 month.
Reheating: Warm the sponge cake briefly in the oven at 300°F (150°C) for a fresher taste.

FAQs

Can I make any of the elements in advance?

Yes! The cremeux, ice cream, and sponge cake can be made 1-2 days ahead for easier assembly.

What is hazelnut praline paste, and where can I find it?

Hazelnut praline paste is a sweet, nutty blend of caramelized hazelnuts. It’s available in specialty baking stores or online.

Can I make this dessert without an ice cream maker?

Yes, freeze the hazelnut ice cream mixture and stir every 30 minutes to prevent ice crystals.

How can I plate this dessert beautifully?

Use asymmetry, layering the elements with height and negative space for a refined look.

What wine pairs well with this dessert?

A rich dessert wine like Port or a hazelnut liqueur pairs beautifully.

Conclusion

Chocolate & Hazelnut Elegance is a luxurious dessert that combines velvety cremeux, nutty ice cream, airy sponge, and crunchy chocolate soil. Whether you’re impressing guests or treating yourself, this indulgent creation delivers a perfect balance of textures and flavors. Try it for your next fine dining experience and enjoy a truly unforgettable dessert!

Chocolate & Hazelnut Elegance

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Author: Mari
Total Time: 4 hours 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refined and indulgent dessert featuring hazelnut cream puffs, silky chocolate cremeux, hazelnut ice cream, airy chocolate sponge, and rich chocolate soil. This gourmet dish combines textures and flavors for an unforgettable fine dining experience.

Instructions

Make the Hazelnut Cream Puffs:
- In a saucepan, boil water and butter.
- Stir in flour until a dough forms, then remove from heat.
- Cool slightly, then beat in eggs one at a time.
- Pipe small rounds onto a baking sheet and bake at 375°F (190°C) for 20 minutes.
- Let cool, then whip heavy cream, powdered sugar, and hazelnut praline paste until stiff.
- Fill each puff with hazelnut praline whipped cream.
Prepare the Chocolate Cremeux:
- Heat cream and milk in a saucepan.
- In a separate bowl, whisk egg yolks and sugar.
- Slowly temper with hot liquid, then return to heat and stir until thickened.
- Pour over chopped chocolate, whisking until smooth.
- Chill for at least 3 hours.
Churn the Hazelnut Ice Cream:
- Heat cream, milk, and praline paste in a saucepan.
- Whisk egg yolks and sugar, then temper with warm liquid.
- Cook until thickened.
- Chill, then churn in an ice cream maker according to manufacturer’s instructions.
Bake the Chocolate Sponge Cake:
- Whisk eggs and sugar until fluffy.
- Fold in flour, cocoa, and baking powder, then melted butter.
- Bake at 350°F (175°C) for 15 minutes.
- Cool and break into crumbles.
Create the Chocolate Soil:
- Mix cocoa powder, sugar, and melted butter until crumbly.
- Bake at 300°F (150°C) for 10 minutes.
Assemble & Serve:
- Arrange cream puffs on a plate.
- Spoon chocolate cremeux artistically.
- Sprinkle chocolate soil for added texture.
- Add a quenelle of hazelnut ice cream.
- Garnish with edible flowers for a stunning finish.

Notes

Use high-quality dark chocolate for the best flavor.
The hazelnut praline paste can be made by blending roasted hazelnuts with caramelized sugar.
Make components ahead of time for easy assembly.
Serve with a hazelnut tuile or chocolate garnish for extra elegance.

Prep Time: 45 minutes
chill time: 3 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking Freezing Chilling
Cuisine: French