An elegant and refined dessert that you will love to serve… This Dulcey entremets, crunchy praline & hazelnut ! A delicate Dulcey mousse, accompanied by a layer of crispy praline and a soft hazelnut cookie.
What is the Dulcey?
Le Dulcey is a chocolate created by the French chocolatier Valrhona: a blond chocolate (not white, but blond) with a slightly caramelized and biscuit taste. Its color is moreover rather ocher beige. It is sold in tablet to taste or in pistoles depending on how you want to use it.
I advise you to taste it if you have never done it before: it is really a very greedy flavor.
How to prepare this Dulcey dessert?
Like all desserts, the production is done in several stages. First of all the base, here we realize a hazelnut cookie very soft. Then we prepare a crispy praline that we will come to flow on the biscuit. Lastly we realize the Dulcey moss.
To make this mousse, I incorporated melted Dulcey chocolate into a whipped cream base to create a light effect when tasting. I hope you will like it !
How to make chocolate decorations?
This time, I stayed rather sober in decorations with my chocolate threads and my bitter cocoa sprinkled! But know that anything is possible, do as you wish.
To achieve these chocolate spirals that you see in the photo it's very simple, you need a sheet / strip of rhodoid. If you want a golden glitter effect like me, then take a transfer sheet for chocolate.
You spread the melted chocolate (nothing else) evenly. Then using a pastry comb, you scrape the tape. Then you twist the strip while it is drying. Once dried, all you have to do is peel off the strip easily, the chocolate strands will keep their shape!
Other recipes to try
If you like desserts, I advise you to take a look at these other recipes from the blog:
- Dessert 3 chocolates
- Raspberry pistachio dessert dome
- Coffee chocolate mascarpone entremets
- Vanilla red berry desserts in gradient
- Bavarian pear chocolate speculoos
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful desserts!
Dulcey Entremets, Crunchy Praline & Hazelnut
Ingredients:
- 3 egg whites
- 30 g powdered sugar
- 65 g sifted icing sugar
- 20 g sifted flour
- 70 g hazelnut powder
- 100 g by Pralinoise chocolate department
- 40 g crumbled gavottes
- 40 g praline
- 3 gelatin sheets 2g each
- 250 g by Dulcey Valrhona
- 130 g of milk
- 270 g full liquid cream
- Dark chocolate + bitter cocoa for the decoration
Instructions:
- Hazelnut biscuit: preheat the oven to 200 ° c traditional heat. Beat the egg whites until stiff with the sugar. Add the icing sugar, flour and hazelnut powder using a spatula (so as not to break the whites).
- Place a 20cm pastry circle on a baking sheet covered with baking paper then fill the circle with dough. Bake for about 18 minutes (the biscuit must be golden and dry to the touch). Decircle once cooled then put back in the circle for the continuation.
- Crunchy gavottes-pralinoise: melt the Pralinoise in the microwave. Add the crumbled gavottes and the praline, mix well then spread over the hazelnut biscuit, filling the edges of the circle well. Pack well and refrigerate to harden.
- Dulcey blond chocolate mousse (*): soak the gelatin leaves in cold water. Melt the Dulcey in the microwave (little by little, do not burn it!). Heat the milk in a saucepan then melt the well-drained gelatin. Pour the milk in three batches over the melted Dulcey, mix well. Whip up a firm whipped cream with the very cold whole liquid cream. When the melted chocolate is lukewarm to the touch, gently incorporate the whipped cream into the melted chocolate, then pour everything into the pastry ring, over the cold crunch. Refrigerate overnight.
- For the decoration, spread melted dark chocolate on a strip of chocolate transfer film, draw lines on the chocolate with a pastry comb, then twist the strips and refrigerate for hardening. Peel off and place on the dessert with sprinkled bitter cocoa.
Notes:
[shopr_shopthepost collection=”entremets-dulcey” title=”// MATERIAL USED //”]
Elodie Andrien
WAHOUUUU… .hum he really tasted delicious bravo!
Adele
Excellent recipe! I couldn't find any Dulcey chocolate so I put in milk chocolate and it was very good.
With dark chocolate it must be great too
The cake is beautiful in the end and the recipe is not at all complicated
Perfect !
Lilie bakery
Thanks Adeline! :)
Sumy
Hello, I would like to test your recipe which really makes you want….
but just a question about the milk !! I have already made 3 chocolate desserts but I never used milk just whipped cream !!? So it's better to use milk !?
Lilie bakery
Hello, I use the milk to melt the gelatin, I still use cream too.
Lilie bakery
Thank you Adeline :)
Lacaze nora
Hello
The recipe is very well detailed, quick and easy
The entree has its effect is is good
But I find the taste of dulcey downright altered at the price of the tablet more than DOMAGE ......
Thanks for the recipe
Christiane Gelly
I made this dessert everyone finds it excellent and it's easy to make. Fortunately, I took pictures during the preparation because my friends thought that I had to buy it in pastry. Thank you for this great dessert
vahine island
waw !! this dessert is divine, and the photo speaks for itself !!!
indeed, it can make a great party dessert!
The Dulcey, I do not know and I doubt I will find where I live, but, just to test your recipe, I will have it sent to me;
thank you for sharing your recipes;
just a quick question: how do you make decorative chocolate rolls?
Lilie bakery
Hello, you can buy the Dulcey here.
For the decor, I explain the procedure at the bottom of my article. @ soon
BoopCook
really superb and more than greedy =)
wattoote
it is simply magnificent and super greedy
Aurore
It looks delicious this dessert! I love! biz.
Rosehazelnuts
It is absolutely superb! Well done !
small kitchen
A delight this dessert!
joelapopotte
This cake is beautiful, it makes you want to bite into it!
Céline
This wonderful cake! But where can you find praline?
Lilie bakery
Hello, the praline is sold in supermarkets, in the chocolate bar section. @ soon
Chouquette
Aaaaah… The Dulcey… This chocolate is a killer (like all those of Valrhona in fact). I had used it and associated it with Caramélia for the birthday cake of my darling and his brother, it was really very very good :)
lily
Hello, how much gr for the dulcey? like a desire to test it .... thank you
Lilie bakery
Hello, you need a whole tablet (250g). @ soon
Mioumi
Your dessert looks delicious but could I replace the Dulcey with something else because I don't know where to find it.
Lilie bakery
Hello, the Dulcey can be easily bought on the internet, I put the link at the bottom of my recipe. @soon
Valérie
Perfect… No, desserts! Good night !
Perrine
Splendid this dessert! He gives ideas for Christmas ..!
louise
I really want to try this wonderful recipe
Thank you and see you soon, I live in Dinan, we are neighbors if I read the Petit Bleu correctly.
Louise
Lilie bakery
Hello, from the same region indeed, this dessert is perfect for the holidays which are fast approaching, @ soon
Greg
Hello;
What height for the 20cm pastry circle?
Lilie bakery
Hello, mine is 9 cm high. @ soon
Stephaniieluvshopping
How handsome he is!
LadyMilonguera
How beautiful is your dessert !!!
tamala
superb recipe, it looks a lot like the 3 chocolate cake that I have already made with such a crunchy praline! on the other hand for the dessert, can we do it other than with gelatin? I am a vegetarian! does it work with agar-agar?
Lilie bakery
Hello, yes gelatin can be replaced by agar-agar, but it is something that I have never used so I could not advise you what to do… @ soon
sofialine
Hello !
Pastry is not my department but I must say that your site is full of so many pretty things that I really want to get started = D Especially with this Dulcey dessert ^^
Since I ate it as a tart, here in Lyon, I have literally been charmed!
I was wondering if you had any online stores where you bought your products or your utensils (or your dishes, the plate in this photo is sublime!). If you don't have one, that's okay! I will try this dessert for the new year, thank you = D
Lilie bakery
Hello, this cake dish was offered to me, I do not know its origin, for the online ingredient stores you will find them all on the right of the screen when you browse my site. @ soon
SAM-SAM
hello, we can replace the dulcey chocolate with what other chocolate ???
Lilie bakery
Hello, well it's up to you! Everything is possible. @ soon
Alexsuli
Hello
I was wondering what would be the proportions for a 26cm circle?
thank you!!
Lilie bakery
Hello, I leave it to my readers to do their proportion calculation. I indicate that my circle is 20cm. @ soon
nemo
thank you for this great recipe, I tested and widely approved my recipe: http://www.lesgourmandisesdenemo.com/entremet-dulcey-croustillant-et-genoise-noisette
Lilie bakery
Thank you for your feedback, See you soon
Ansofi
Hello, I want to make this cake for my son's birthday, but having a lot of things to prepare, can I make it a few days before and keep it in the freezer until D-Day? Thank you in advance for your reply. have a good day.
dumont
Hello, I had the same question to ask! Can we freeze it?
thank you for the answer
Lilie bakery
Hello, I have never tried to do this, but you can try :) See you soon
dumont
In the end I did it 2 days before my party, it was too good! Dulcey chocolate a killer…! My guests loved it and asked me which pastry shop I bought it from! Thank you very much Lily for your top recipes and super well explained.
Maeva
Good evening, I know it's dated, but I'm trying to get an answer;) Did you freeze it or keep it cool for 2 days? And if you had frozen it, how long did it take to thaw? Thank you so much !!!
Lilie bakery
Hello, kept cool for me, on the other hand, if you want to defrost it, it takes a day in the fridge.
chrystelle
wow I love your blog, thank you for these great recipes, I just tested your dessert, it's in the fridge for the night, verdict tomorrow
Lilie bakery
Thank you Chrystelle :)
elise
Hello
I have a 20 cm dessert circle but it is 6,5cm high, will that be enough to prepare this cake? How long in advance can we prepare this cake? Should it be kept cool throughout and how long should it be taken out of the fridge before serving it ..?
sorry for all these questions it's for a birthday cake so a little stressful lol
Your dessert is magnificent .... Congratulations
I'm waiting impatiently for your answer..
please
Lilie bakery
Hello Elise, 6.5cm in height seems a bit tight to me. I recommend doing it the day before, keeping it in the refrigerator. @ soon
Karine
Good evening,
I want to make this dessert but I have a 24 cm springform pan. Do you think it would be okay? How high is your cake finished please?
kelly
Hello,
I would like to make your dessert recipe for Christmas, but I would like to ask myself for the crunchy praline to indicate a bar of praline and then some praline; tell you about the praline paste Or the praline in small pieces crushed that can be found in supermarkets under the brand Vahiné?
thanks in advance your blog and awesome!
Lilie bakery
Hello Kelly, sorry to answer late ... For the praline, it is indeed small crushed pieces (as Vahiné does in supermarkets).
bks
Hello, I just made this dessert which looks delicious! Besides, thank you the recipe was very clear;) I have a question, can we sprinkle with bitter cocoa 3 or 4 hours in advance or does it last risk to take too much moisture?
Lilie bakery
Hello Camille, for the bitter cocoa, I would recommend more at the last moment, otherwise it will actually take moisture. @ soon
Chantal
Good evening Lilie, I want to make this dessert but I don't have a microwave for the chocolate, is it possible to melt it in a bain-marie? Thank you Chantal.
Lilie bakery
Hello Chantal, yes of course it is possible in a bain-marie like other types of chocolates, @ soon
Chachou
Thanks for this recipe Lilie! I have rarely eaten such good ones!
I was inspired by this for an article on my blog: http://chachoualacreme.blogspot.fr/2016/02/entremet-dulcey-praline-noisette-facon.html
Cora
Not had the opportunity to taste it but it was apparently very successful (it's me just above ;-)
I intend to do it again to be able to touch it this time!
Thank you for this recipe which will soon be copied in my notebook :-)
Chouquette
The advantage of living near Valrhona's is that you can take advantage of it… I made this recipe this weekend for a friend's birthday, a real success! Light, slightly sweet… This dessert is as perfect as it is divine ♥ The dulcey / hazelnut combination, mamma mia! A delight :)
Lilie bakery
We fall for the Dulcey ♥ glory to the one who invented it! :)
Josse Bellocq
here it is in the fridge until tomorrow !!!! very keen to taste it… .. it is promising, thank you for this recipe without any particular difficulty and certainly delicious.
Tine
Thank you for this recipe
Tested and approved unanimously by the guests
No difficulty and very quick to do for a super professional effect ...
A repeat without hesitation…
kiwi
Hello
Wonderful cake! Thank you for your recipe.
Do you think we can prepare it the day before or does it risk getting soft?
Thank you
Lilie bakery
Hello Anaïs, the day before it's perfect, anyway it will be soft, it's a dessert :)
kiwi
Hello Lilie.
I made this cake yesterday. It was a marvel! Thank you very much for your recipe!
Lilie bakery
Thanks for your return ! The Dulcey will have us all :)
Chantou
Chantou
hello lilie
Can you please explain the chocolate decoration, I made the dessert yesterday without difficulty but I just struggled with the morning chocolate. A real carnage to make 2 twisted strips of chocolate and the result remains uncertain because I do not see how to remove the transfer on semi twisted strips. I put them on a plate because I did not see how to store them to go cool. These are my morning questions.
thank you for your answer and your site with its sublime recipes.
Lilie bakery
Hello, I twist and I stall in my refrigerator, the tape comes off by itself then, in one go. See you soon !
Chantou
Chantou
Good evening Lilie
I made this great dessert again, so beautiful and above all delicious. A real pastry dessert that compliments my guests and especially I managed the chocolate roll and various small decorations I am tenacious. The dulcey hummmmm too good.
Thank you for a well-explained rectte without great difficulty, accessible to all for a magical effect.
See you soon
Can we freeze it? and I would like to do it in a log for Christmas, do I have to start with the foam and mount it upside down?
Lilie bakery
Hello, we can freeze all the desserts, not very long but a few days yes. If you have a log tunnel, you have to mount it upside down.
belland
a big thank you for this recipe which I executed to the letter and the gram ready I had a little dulcey mousse left My guests could hardly believe that it was me who made it so much 'was beautiful and good I start again next weekend for other guests
mikastyle06
I intend to try to decline this recipe in log for Christmas.
The mousse as the main element, the crunchy praline gavottes in the middle and the hazelnut biscuit to make the base.
I'm just missing an insert to put on the crunch so that it is complete.
Having not yet tasted your cake and not knowing the taste of dulcey (even though I have only heard good things), what would you advise me?
Lilie bakery
Hello, for the insert, I would go with a fruit, why not the pear? It seems to me that these two go very well together :)
ParakeetG
I'm in the process of making it but the cookie has shrunk as it cools… So I'm going to try to run the mousse on the sides too to keep the volume. It will be less pretty, too bad!
Lilie bakery
In this case you have to reduce the size of your circle before pouring the foam there if you want to keep my rendering. Cordially.
Delemma
Hello, wonderful dessert. I have a question, which dulcey valrhona have you taken. I did not know this chocolate and there are several flavors. Thank you very much and Happy Holidays.
Lilie bakery
Hello the chocolate used is the original Dulcey (the only one existing). There are many other chocolates within this brand. Happy holidays to you.
Carla
Hello, I want to make this cake next week and I can't find your dulcy chocolate and not the praline one either! I live in Luxembourg and I don't know where to find it! What can I replace them with? thank you in advance
Lilie bakery
Hello, the Dulcey has an inimitable taste hard to compete ... A caramel flavored chocolate can possibly look like (from a distance). And praline chocolate for the praline.
Roux
Recipe tested for Christmas Eve I loved the subtle biscuity taste of dulcey :) to do again!
On the other hand, can you tell me if I can replace the praline with real praline paste please and if so if I have to put the mm quantity?
And also how to do so that the crisp is not too hard when cutting please?
Thank you very much
Louis Michele
I make a crunchy praline with praline and milk chocolate
I make a crispy praline with 60 g of praline paste, 35 g of milk chocolate, 30 g of white chocolate and
50 g of crumbled gavotte. after yes, why not add a few grams of praline? and there, we have a crisp which is not “hard”, just crunchy as it should be… it has nothing to do with the praline! especially to marry her to the
dulcey, it would be a shame not to use praline… the valrhona is a bomb but the barry is not bad either !!!
s
Lilie bakery
Everyone has their own way of proceeding, I personally like to combine pralinoise and gavottes ...
Lilie bakery
Hello, personally I only make it with praline. To make it less hard, make sure you put a thin layer on it;)
Claire
Perfect recipe! Thank you so much ! I made for 10 people, in a circle of 24cm, suddenly I increased the proportions by a third…. I would have made double, everything would have been eaten!
thanks again
Lilie bakery
Great ! Thanks Claire for your feedback :)
DANIEL LUDMANN
VERY GOOD TO DO AGAIN !!! THANKS !!!
LoEVE
Hi,
Are the gavottes in the recipe plain or chocolate?
Lilie bakery
Hello, these are natural Gavottes
Sarah
I was looking for a little while for a cake that highlights the dulcey chocolate… This recipe is quite simply a killer… !!! Thank you very much for this beautiful and good cake which is excellent!
I have been doing it several times and we can say that it has a good effect!
Thank you so much!
Lilie bakery
Super thank you Sarah for your return!
Carole
Good evening,
superb recipe already made several times !! can we make the recipe in advance and freeze it? thank you
Agostini
Hello, what can we replace dulcey chocolate with?
This cake looks so good I would be making it for my sister's birthday who is in 2 days so no time to order the dulcey.
Inès
Hello, this dessert looks great and I would love to do it this year. But every time I have to melt Pralinoise it never melts, it burns. Do you have any advice ?
Thank you
Lilie bakery
Hello Inès, using the microwave you have to go 10 seconds by 10 seconds, stirring with a fork between each, because the risk is to heat too much at once and burn the praline;)
Virginia
A big thank you for your recipe and the discovery of Dulcey
Catherine
Thank you for this excellent recipe, very well explained. I made this cake for Christmas, everyone found it good and beautiful. I did not go into the chocolate decor, on the other hand I made the caramelized hazelnuts from another dessert on your site, it was perfect (even if mine remained sticky and therefore difficult to dispose, it will be better. next time !).
Marina
Hello, I tested this recipe and it was a real success. I would have liked to use a log version… I was also thinking of adding a salted butter caramel insert. Do you think dulcey is freezing resistant? I would have liked to make a chocolate mirror glaze ...
thank you in advance
STEPHANIE
hello, recipes tested… a killer everyone appreciated.
please
Christiane Gelly
I also did this one; the hardest part are the chocolate decorations that I do not master.
Anne Laure
I had bought Dulcey chocolate and I was looking for a recipe to test it, it's done… It was delicious and I even had the congratulations of a retired pastry chef! Thank you for this delicious recipe that I will do it again for sure!
Gaëlle
Hello, I have a question do you think we can replace the dulcey with milk chocolate? I know it won't taste the same at all but do you think it would be good anyway?
thank you for your reply
Lucia
Hello
I would like to make this cake :)
I'm thinking of making my homemade dulcey
For the mousse, can we replace the whipped cream with snow whites?
Merci :)
Lucia
Nina
Hi,
Entremet made today, it will be tasted tomorrow during a family meal. The only downside concerning the quantities: I used a 20 cm pastry ring and I still had to double the quantities for the crisp. Indeed, it was far from being enough to cover the entire cookie and have a correct thickness. However, on your photo there is a very thick layer .. it's a detail but I wanted to know if I was the only one. Thank you for this recipe and especially thank you for devoting time so that gourmets like us can enjoy it.
Nadia
Hi,
Entremet made yesterday and tasted this evening a real success.
Thank you for the well explained recipe, I put it in the freezer mounted upside down and covered with a chocolate mirror glaze. I will do it again without hesitation.
Marion
Hello,
I would like to make this cake but I would like to know the size of your circle?
Thank you!
Nicole
Cake made for the Easter meal. Excellent. No particular difficulty and finally not so long to prepare especially since it can be prepared a little in advance, I just simplified the presentation by decorating with small chocolate eggs to stay in the theme of the meal. for sharing this beautiful recipe.
Marie
Hello,
Is it possible to freeze this dessert?
Thank you in advance.
Nadine
Very nice cake, easy to make… very good in taste… however, I find the cream too “compact”… I would have preferred it lighter, smoother and more tender.
I will redo a test with only 1 sheet of gelatin.
Thank you for sharing
Landry Merlaud
Hello, I really want to make this dessert, but do you think that it can be made several days in advance and be frozen?
Thank you in advance :)
Leclercq
I would like to have a tip for the ceoustillant pralinoise, gavottes. Every time I realize it, when tasting the crunch is no longer a crunch, it is very soft. I wonder where the problem comes from, if you could enlighten me that would be great.
Lilie bakery
Hello Fabienne, it is the gavottes that create the crunch, only the gavottes. Sometimes they take moisture, and therefore there is no more crisp ...
Louisiana
A perfect balance between all textures! This is delicious ! I just wanted to ask you if it was normal for the mixture with the chocolate and the gelatin to be gelatinous when I put it in the whipped cream or did I wait too long to add it to the whipped cream… because therefore I I added the chocolate directly to the whipped cream and I whipped it with a food processor (because it was difficult to do the reverse and mix with the Marise as you indicate in the recipe) but suddenly I am not sure that the texture of the whipped cream is exactly the same as yours ?!
Lilie bakery
Hello Louisiana, indeed you should not wait for the gelatin to start to set before incorporating it. Also, I specify well to incorporate it with the spatula and "delicately", especially not to whip. This is why you do not have the same result as me in texture. If you liked the dessert, this is the main thing;)
Audrey
Your dessert looks divine! I have 2 small questions:
- I would like to do it in a log for Christmas. I have a silikomart mold. Do you think the proportions are the same?
- I have never used dulcey. Are there hints of caramel or can we add a little bit of caramel to the mousse?
thanks a lot for your help
Lilie bakery
Hello Audrey, I'll let you compare the quantity of my ingredients with those you usually use for your log mold, to see if you can fill it with my recipe. The dulcey is sufficient in itself, it is a white chocolate with a caramelized note. If you want even more caramel you can do a test before (it's always what to do with a log) See you soon :)
Audrey
A big thank you for this recipe which, like most of what is said in the previous comments, caused a sensation !!! A great discovery concerning the Dulcey!
Can't wait to try other recipes
Lilie bakery
Thank you very much Audrey!
Margot
Hello, I would like to try this recipe for a birthday cake but in a silikomart intreccio mold (the twisted one whose capacity is 1.5l).. think that with your quantities this is sufficient or do I have to increase? Thank you very much ^^
Lilie bakery
Hello Margot, I don't know this mould, you would have to do a volume calculation… My circle is set to 20cm for this dessert.
Goodbye :)
Bea
Hello!
What can we substitute for Dulcey because it is impossible to buy it in the country where I live.
Thank you : )
Lilie bakery
Hello Béa, you can replace it with white couverture chocolate (quality white chocolate, not too sweet). The final taste will be less biscuity. See you soon :)
caroline
Bonjour.
I have made this dessert several times, it is always a great success.
I would have liked to do a little variation. Do you think I can add some small apricots on top? or rather a compote on the praline?
Lilie bakery
Hello Caroline, thank you for your message! Don't hesitate to experiment in the kitchen if you want to combine flavors. I've never mixed apricot and praline but anything is possible as long as it's good and you like it :) See you soon
sylvie dumont
I just made this dessert, which is still so good! Since I discovered dulcey chocolate, I can't do without it! As my mold is not very high I put inside a strip of rodoid all around which protrudes from the mold so that I was able to climb my floors in peace.