Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate & Hazelnut Elegance


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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.


Ingredients

Scale

For the Hazelnut Cream Puffs:

  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 cup hazelnut praline paste
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar

For the Chocolate Cremeux:

  • 4 oz dark chocolate (70%)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 2 egg yolks
  • 2 tablespoons sugar

For the Hazelnut Ice Cream:

  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/4 cup hazelnut praline paste
  • 1/4 cup sugar
  • 2 egg yolks

For the Chocolate Sponge Cake:

  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/4 cup sugar
  • 2 tablespoons melted butter

For the Chocolate Soil:

 

  • 1/2 cup cocoa powder
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 1/2 teaspoon sea salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Create the Chocolate Soil:

    • Mix cocoa powder, sugar, and melted butter until crumbly.
    • Bake at 300°F (150°C) for 10 minutes.
  6. 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