Crunchy Nutella Entremets

Preparation

Step 1: Prepare the praline crunch

Melt the milk chocolate with the butter in a double boiler. Crumble the lace crêpes into a bowl, add the hazelnut praline paste and the melted chocolate. Gently mix with a spatula until everything is well combined. Spread this mixture into a loaf pan or a 20 cm (8 inch) ring lined with parchment paper, forming an even layer about 1 cm (½ inch) thick. Freeze for 30 minutes until firm.

Step 2: Prepare the Nutella mousse

Soak 4 gelatin sheets in a bowl of cold water for 10 minutes. In a saucepan, gently heat the Nutella with the sweetened condensed milk over very low heat, stirring constantly. Remove from heat, add the squeezed gelatin, and stir until fully dissolved. Let cool to room temperature. Meanwhile, whip the cold heavy cream into firm peaks using a stand mixer. Gently fold the whipped cream into the slightly warm Nutella mixture, lifting the mass with a spatula until you get a smooth and airy mousse.

Step 3: Assemble the entremets

Remove the crunch layer from the freezer. Pour half of the Nutella mousse into the entremets ring placed on a baking sheet lined with parchment paper. Place the crunch disc on top, pressing down lightly so it sinks into the mousse. Pour the remaining mousse to completely cover the crunch layer. Smooth the surface with a spatula. Freeze for at least 4 hours, preferably overnight.

Step 4: Prepare the mirror glaze

Soak the remaining 2 gelatin sheets in cold water. In a saucepan, combine the cocoa powder, water, and 50 g of sugar. Bring to a boil while whisking. Remove from heat, add the squeezed gelatin and 50 g of Nutella. Stir until smooth and shiny. Let cool to 32°C (90°F) before use. The glaze should be fluid, not hot.

Step 5: Glaze and finish

Unmold the still-frozen entremets by running a blowtorch or a hot knife around the edges of the ring. Place it on a wire rack with a tray underneath to catch excess glaze. Pour the 32°C (90°F) glaze over the entremets in a steady, continuous motion, starting from the center and spiraling outward. Let the excess drip off for a few seconds. Carefully transfer the entremets to a serving plate using two spatulas. Decorate with caramelized hazelnuts or chocolate shavings. Thaw in the refrigerator for 2 hours before serving.