A new recipe from the book “La pâtisserie” by chef Cyril Lignac and his accomplice Benoit Couvrand.
This dessert called « Noisette which means Hazelnut in English ». It’s composed of a crunchy and delicious hazelnut shortbread, that the chef uses for his lemon tart (soon on the blog), with a very light and not too sweet gianduja mousse, and a moist Joconde biscuit. The dessert is coated with milk chocolate and almond glaze, then topped with agianduja ganache.
Everything must be done the day before, except the glaze which is done the same day.
I don’t have the mold required a 20 / 12cm stainless steel mold, I used an 18 * 18cm square mold, once I prepared the mousse I quickly understood that the quantity was insufficient to fill my mold, so “plan D” was to make three desserts of 12.5cm / 4cm and 3 high. I should have doubled the amounts of the gianduja mousse. It was so good and irresistible.
18/09/2021 at 16:52
Hello thank you for this amazing recipe ..
I want to make it, however, does it work in springform pan, i have the 9 inch/20cm i guess. or if we pour the mixtures in 8*8 square pan would it be better?
then when we make gianduja, do we keep it in jar, or doe sit harden like cubes?
lastly what’s the shelf life of this entremets
21/09/2021 at 20:04
Hi Farida, thank you for your comment I really appreciate.
You can use the 8*8 square pan, my advice to you just double the quantity of Gianduja mousse, to have a perfect balance.
For the Gianduja if you want to keep it for longer put it in a jar in the fridge (it stays for months it will be hard little bit because of the chocolate, so just take it from the fridge 1hour before using, it will make it to cut).