Intermediate
1h45min
16min
Makes 20 pieces
An original l’École Gourmet Valrhona recipe
Utensils:
- Stand Mixer
- Baking sheet
- 5cm cookie cutter
- Spatula
- Immersion blender
- Half-sphere molds
- Circular molds or rings (5cm in diameter and 4-5cm high)
Made with the products below :
1. Hazelnut dacquoise
Ingredients :
- 60g All-purpose flour
- 170g Hazelnut powder
- 300g Sugar (200 + 100g)
- 280g Egg whites
Prep time: 25 min.
Cook time: 16 min.
Steps:
- Sift together the flour and hazelnut powder with the 200g of sugar.
- As you whip up the egg whites, add in the remaining 100g sugar until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.
- Spread it straight onto a baking sheet, 5mm thick, and bake at 355°F (180°C) for approx. 16 minutes.
- Once it has cooled, cut out 4-5cm diameter disks.
2. Dulcey 35% Namelaka
Ingredients :
- 75g Whole milk
- 4g Glucose
- 2g Gelatin sheet
- 150g DULCEY 35% chocolate
- 150g Heavy cream 36%
Prep time: 30 min.
Rest time: 3h
Steps:
- Soak the gelatin in cold water.
- Melt the DULCEY 35% chocolate at 115°F (45°C).
- Mix the glucose into the milk and heat to 175°F (80°C). Wring out the gelatin then add to the mixture.
- Gradually combine the mixture with the melted DULCEY 35% chocolate to obtain a smooth, shiny, elastic texture.
- Add cold cream to this mix.
- Briefly mix using an immersion blender.
- Pour into half-sphere molds.
- Leave to set in the freezer for a few hours.
3. Dulcey 35% light mousse
Ingredients :
- 250g Whole milk
- 10g Gelatin sheet
- 465g DULCEY 35% chocolate
- 500g Heavy cream 36%
Prep time: 30 min.
Steps:
- Soak the gelatin in cold water.
- Heat the milk to approx. 120°F (50°C) and add the wrung out gelatin.
- Combine approx. a third of the hot liquid with the melted DULCEY 35% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
- Once the mixture is at 95-105°F (35-40°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.
ASSEMBLY OF THE DULCEY HEART
- In circular molds that are 5cm in diameter and 4-5cm high, place a disk of hazelnut dacquoise, then a half-sphere of Dulcey 35% namelaka on top.
- Pour the Dulcey 35% light mousse on top, until it reaches the top of the half-sphere.
- Freeze.
- Once frozen, turn out and arrange on a plate, then keep in the fridge until you are ready to serve.
What is a dacquoise?
A dacquoise is a nut-based meringue cake layer, typically made with ground nuts (here hazelnut) and whipped egg whites, baked until lightly crisp.
What is Namelaka?
Namelaka is a creamy, ultra-smooth chocolate cream made with milk, cream, and gelatin, resulting in a texture between ganache and pastry cream.
Can I replace Dulcey chocolate with white chocolate?
Yes, but the flavor will be different. Dulcey has a unique blond, caramelized taste that white chocolate won’t replicate.
How do I know if I’ve made a good emulsion?
The mixture should look shiny, smooth, and elastic when combining dairy with melted chocolate. If it looks grainy, the emulsion broke.
Do I need special molds for this dessert?
Circular molds (about 5cm diameter and 4–5cm high) and half-sphere molds are recommended for the layered look, but you can adapt with rings.
Can I prepare this Dulcey Heart Entremet in advance?
Yes. The dessert should be frozen to set, then kept in the fridge until serving. It’s perfect for making a day or two ahead.
How do I get the mousse texture right?
Whip the cream to a soft mousse-like consistency (not stiff peaks) before folding it into the chocolate mixture cooled to 95–105°F.
Is it possible to make it gluten-free?
Yes. You can replace the flour in the dacquoise with other kinds of flours or cornstarch or almond flour for example to make it gluten-free.
