Cookies, Tonka and Vanilla Entremet

Discover our Cookies, Tonka and Vanilla Entremet, a dessert that combines the richness of dark chocolate, the sweetness of hazelnut, and the intensity of a vanilla center. Perfect for lovers of creamy and indulgent pastries, this entremet features a dark chocolate crémeux, a smooth hazelnut caramel, and a delicate airy vanilla ganache. Follow this step-by-step recipe to create a unique and refined dessert that is sure to impress your guests.

Ingredients – Hazelnut Chocolate Cookie

• 75 g dark chocolate

• 75 g chopped hazelnuts

• 75 g softened butter

• 75 g brown sugar

• 25 g egg

• 90 g flour

• 10 g baking powder

Ingredients – Vanilla Hazelnut Caramel

• 59 g sugar

• 7 g glucose

• 63 g heavy cream (35% fat)

• 12 g butter

• 8 g hazelnut paste

• 1 g coeur de vanille

Ingredients – Dark Chocolate and Tonka Crémeux

• 40 g egg yolks

• 20 g sugar

• 200 g heavy cream

• 76 g dark chocolate (70%)

• 1 g gelatin

Ingredients – Airy Vanilla Ganache

• 2 g gelatin

• 90 g whole milk

• 165 g white chocolate

• 195 g heavy cream (35% fat)

• 1 g coeur de vanille bouquet

Preparation Steps

1. Hazelnut Chocolate Cookie

• Preheat the oven to 160°C (320°F).
• Cream the softened butter with brown sugar until smooth.
• Add the egg, then incorporate the flour and baking powder.
• Add the chopped hazelnuts and chopped dark chocolate.
• Spread the dough into a heart-shaped mold suitable for two people.
• Bake for 12 minutes; the center should remain soft.
• Allow to cool completely before assembling.

2. Vanilla Hazelnut Caramel

• Prepare a dry caramel with the sugar and glucose.
• Meanwhile, heat the cream.
• Deglaze the caramel with the hot cream, then add the hazelnut paste and vanilla.
• Off the heat, incorporate the butter and blend if necessary until smooth and glossy.
• Chill until completely cold.
• Pipe the caramel into the center of the cookie.

3. Dark Chocolate and Tonka Crémeux

• Hydrate the gelatin in cold water.
• Heat the cream.
• Whisk the egg yolks with sugar, then pour over the hot cream.
• Return to low heat and cook to 82–83°C, like a custard.
• Off the heat, add the drained gelatin and melted dark chocolate.
• Blend until perfectly smooth.
• Refrigerate.

4. Airy Vanilla Ganache (prepare the day before)

• Hydrate the gelatin.
• Bring one third of the cream to a boil.
• Add the gelatin, then pour in three additions over the white chocolate to form an emulsion.
• Add the cold milk, remaining cream, and vanilla.
• Blend if necessary, cover with plastic wrap touching the surface, and chill for at least 12 hours.
• Whip until light and airy.

5. Assembly

• Using a heart-shaped cutter, cut a vanilla sponge 1 cm smaller than the tart base.
• Place it inside the sweet pastry shell and lightly soak with vanilla syrup.
• Pipe a thin layer of almond praline.
• Add the crémeux and smooth carefully with a spatula.
• Refrigerate for at least 30 minutes before finishing or plating.