Chocolate Hazelnut Cremeux by Keisha Sanderson

I love this Chocolate Hazelnut Cremeux because of its simple, clean, elegant presentation, along with its  texture and flavor combinations. The nuttiness from the hazelnut pairs so well with the chocolate and caramel, without overwhelming the palate. This is also one of my most favorite and sophisticated desserts to date.    

Yield: 8 servings 

Vanilla Caramel Sauce

• 1 g powdered gelatin
• 3 g ice-cold water
• 140 g glucose
• 106 g granulated sugar
• 215 g heavy cream
• 2 vanilla beans
• 70 g unsalted butter
• 2 g salt

1. Bloom the gelatin in the cold water and set aside.

2. In a pot, caramelize the glucose and sugar to a golden color. Heat the cream with the vanilla beans. Whisking vigorously, add the hot cream in stages. Heat the caramel to 228˚F (109˚C) and transfer to a round container.

3. Burr mix in the gelatin, followed by the butter and salt. Burr mix until smooth. Strain and allow it to cool. 

Chocolate Hazelnut Mousse

• 450 g heavy cream
• 2.4 sheets gelatin
• 220 g 65% dark chocolate
• 240 g gianduja chocolate
• 11 g coffee liqueur (optional)
• 42 g dark rum

1. In a mixing bowl, whip the heavy cream to soft peaks. Reserve in refrigerator until ready to use.

2. Bloom the gelatin in ice water. Once bloomed, drain the gelatin and melt. Over a double boiler, melt the dark chocolate and gianduja together. Fold in the heavy cream followed by the coffee liqueur and rum. Lastly, fold in the melted gelatin.

3. Fill PavoFlex molds halfway with the mousse. Place in the refrigerator for 10 minutes to partially set. Using an Ateco 1/2ʺ (12mm) round tip, pipe a straight line of the Vanilla Caramel Sauce on top of the mousse. Place in the refrigerator for 10 minutes to partially set.

4. Fill the mold with more mousse and level the tops with an offset. Place in the refrigerator for 30 minutes, wrap, and then place in the freezer overnight. 

Crispy Praline Layer

• 40 g gianduja
• 60 g white chocolate
• 300 g praline paste
• 150 g feuilletine

1. Over a double boiler, melt the first three ingredients together. Fold in the feuilletine.

2. Spread between two silicone baking mats and roll to a thickness of 4mm using a sheeter. Freeze until ready to use.

3. Remove from the freezer and unmold from the mats. Using an oval external cutter, cut out the bases for the cremeux to sit on. Place in the freezer until ready to glaze.
   

   

Vanilla Mascarpone Cream 

• 210 g heavy cream, divided
• 20 g granulated sugar
• 1 vanilla bean
• 18 g gelatin mass
• 113 g mascarpone cream

1. Heat 20 g of the heavy cream with the sugar and vanilla bean. Add the gelatin mass, mix to dissolve, then pour over the mascarpone and remaining 190 g cold heavy cream. Emulsify with a hand blender. Strain into a storage container and refrigerate overnight.

2. The following day, whip the cream to a medium-stiff peak. Reserve in a piping bag with an Ateco 0.3ʺ (8mm) tip.

Chocolate Ganache

• 250 g water
• 125 g granulated sugar
• 75 g cocoa powder
• 438 g heavy cream, divided
• 500 g 64% dark chocolate
• 50 g unsalted butter

1. Bring the water, sugar and cocoa powder to a boil. Bring 63 g of the heavy cream to a boil and add to the cocoa powder mixture.

2. Make a ganache with the chocolate, the remaining 375 g heavy cream and the butter. Add the cocoa mixture to the ganache and whisk together. Strain and pour into a glazing funnel.

3. Unmold the cremeux and place on a glazing screen. Glaze the cremeux and transfer to the crispy base.

Caramel Sauce 

• 375 g granulated sugar
• 40 g glucose
• 100 g heavy cream
• 3 vanilla beans
• 5 g salt
• 100 g unsalted butter 

1. Make a blonde caramel with the sugar and glucose. Bring the heavy cream and vanilla beans to a boil. Deglaze the caramel with the hot cream. Add the salt followed by the butter. Allow to cool.

2. Once cool, transfer to a squeeze bottle.
   

   

Plating

• Chocolate plaques
• Sugar swirls

1. Place the cremeux in the center of the plate horizontally. Pipe the mascarpone cream in a rope on top of the cremeux. Garnish with a chocolate plaque and a sugar swirl. Using the squeeze bottle, place one dollop of caramel sauce perpendicular to the cremeux.

(This recipe appeared in the Spring 2023 issue of Pastry Arts Magazine)

About Keisha Sanderson

Keisha Sanderson is the Executive Pastry Chef of Brush Creek Luxury Ranch Collection in Saratoga, Wyoming. She adores plating her pastry and dessert creations with different shapes and clean lines. Nature, fairy tales, her youth, the place where she grew up, and the wonderful property of The Farm at Brush Creek Ranch inspire her new recipes.