375g white hazelnuts
140g caster sugar
100g caramelized hazelnuts (or ready-made hazelnut praline paste)
161g heavy cream 40% fat
161g whole milk
60g hazelnut praline paste
100g egg yolks
3g gelatin sheets
322g heavy cream 40% fat
- First of all we have to make the caramelized hazelnuts. Preheat the oven at 180°C. Put the hazelnuts on a baking tray with baking paper and roast them until they are golden brown and smell delicious, for about 10 minutes. Stir them regularly. The hazelnuts should be warm and peeled when you add them to the caramel.
- While the hazelnuts are roasting, add the sugar to the water in a pan and put the pan on low heat to dissolve the sugar. Put it on high heat and boil the syrup to 116°C. Now add the warm hazelnuts and stir gently to coat them evenly. Cook the hazelnuts and syrup until they have a deep amber color and there are no more white pieces left. Spread the mixture out on a baking sheet lined with a baking mat to cool completely. Chop about 150 g of hazelnuts into sunflower seed-sized pieces. Store in an airtight container at room temperature until you are ready to use them.
- For the praline paste, put 100 g caramelized hazelnuts in a small food processor or blender. Blend into a smooth and liquid paste, for approx. 8 to 12 min.
- For the hazelnut mousse, beat the yolks and sugar in a small bowl until the mixture is slightly more pale. Put the gelatin sheets in ice water to soften.
- Pour the cream, milk and praline paste in a medium-sized pan, place over medium heat and stir to spread the praline paste. When the milk is just below boiling point, remove the pan from the heat and pour the milk very gently onto the yolk mixture, stirring constantly. Put the mixture back into the pan and place over medium heat. Stir constantly with a rubber spatula, bring gently to the boil and simmer for 1 minute. Reduce the heat if necessary to prevent the mixture from splitting. It should be very thick.
- Remove from the heat and pass through a fine sieve into a clean bowl. Squeeze the excess water from the gelatine and add to the cream. Cool to 24°C.
- While the cream is cooling, beat the 322 g of cream into medium peaks. Store in the fridge until the cream is at the right temperature.
- When the cream has reached 24°C, carefully stir in 1/3 of the cream. Then stir in the remaining cream.
- Pour the mousse into your glasses, until they're half full, and then add a layer of chopped hazelnuts. Fill the glasses with some more mousse. Put them in a cool place for approximately 3 hours.
- Finish with some whole and chopped caramelized hazelnuts.