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Douceur estivale

23 Jun 2021


This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants.  Click here to know more about the upcoming Belcolade Live Demos and how to register.

Composition: (for 6 cakes of 16 cm)

  • Almond and hazelnut crumble
  • Crunchy hazelnuts
  • Yusu passion cream in a crème brulée style
  • Hazelnut praline mousse
  • Praline glaze

Crumble almonds hazelnuts:



Mix all the above ingredients with the mixer until you get a homogeneous paste. Then make a 5 mn thick pastry, cut out and cook in a 14 cm diameter circle on Flaxipain at 175°C for about 20mn.

Reserve  before use.

Crunchy hazelnuts : (for 6 bottoms of 14 cm)



Mix all the above ingredients and spread a thin layer of 75 gr on each cooked crumble base. Set aside before serving the desserts.

Yuzu passion cream in a crème brulée style : (for 6 inserts of 14 cm)



Mix the eggs, caster sugar, cream and butter in a saucepan, heat up to 70°C while whisking, then add the passion fruit and yuzu juices to stop the cooking.

Cook in flaxipan of 14 cm of diameter at a rate of 200 gr by bottom in an oven to 100°C during approximately 30 mn (the cream must be taken, as for a burned cream).

After the cream has cooled, apply a base of Joconde cookie of the same diameter and puncture with yuzu syrup then freeze the whole at -20°C.

Hazelnut praline mousse: (for 6 entremets of 16 cm)



Heat the milk to 50°C and add the gelatin previously softened in cold water. Pour the liquid over the hazelnut praline and hazelnut paste. Let cool slightly before adding the whipped cream. Assemble the desserts directly (upside down).

Praline glaze :



Use at 35°C on a frozen base.

Assembling the desserts:

Place your 16 cm circles with a PVC ribbon on a stainless steel plate also with a PVC sheet.

Pour 150g of hazelnut praline mousse into the bottom of each circle.

Insert the disks of yuzu passion cream assembled with the crunchy crumble base into each of the circles, then press down on the insert, holding the circle until the mousse reaches the edge of the circle, freeze the whole thing at -20°C.

To apply the glaze, place the frozen, decertified entremets on a rack and cover them completely with the praline glaze (35°C maximum).

After the glaze has gelled, place the entremets on cardboard and decorate as desired.