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 crunchy praline and a soft hazelnut biscuit.
What is Dulcey?
Le Dulcey is a chocolate created by the French chocolatier Valrhona: a blond chocolate (not white, but blond) with a slightly caramelized and biscuity taste. Its color is more beige ochre. It is sold in tablets to be tasted or in pistoles depending on what you want to use it for.
I recommend you try it if you have never tried it: it really is a very delicious flavor.
How to prepare this Dulcey dessert?
Like all desserts, the preparation is done in several stages. First the base, here we make a hazelnut cookie very soft. Then we prepare a crispy praline which we will pour onto the biscuit. Finally we make the Dulcey moss.
To make this mousse, I incorporated melted Dulcey chocolate into a whipped cream base to create a light tasting effect. I hope you 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 is 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 strip. Then you twist the strip while it dries. Once dried, all you have to do is easily peel off the strip, the chocolate threads 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!
- 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
- 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.
[shopr_shopthepost collection="entremets-dulcey" title="// MATERIALS USED //"]
WOW ....hum it looks really delicious, well done!
Excellent recipe! I couldn't find any Dulcey chocolate so I used 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 complicated at all.
Perfect !
Thanks Adeline! :)
Hello, I would like to try your recipe which really makes me want to...
but just a question about milk!! I have already made 3 chocolate desserts but I have never used milk, just whipped cream!!? So it is better to use milk!?
Hello, I use milk to melt gelatin, I also use cream.
Thank you Adeline :)
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 completely altered at the price of the tablet more than a PITY......
Thanks for the recipe
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
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?
Hello, you can buy the Dulcey here.
For the decor, I explain the procedure at the bottom of my article. See you soon
really superb and more than greedy =)
it is simply magnificent and super greedy
This dessert looks delicious! I love it! Kisses.
It is absolutely superb! Well done !
A delight this dessert!
This cake is beautiful, it makes you want to bite into it!
This wonderful cake! But where can you find praline?
Hello, the praline is sold in supermarkets, in the chocolate bar section. @ soon
Aaaaah... Dulcey... This chocolate is amazing (like all of Valrhona's in fact). I used it and combined it with Caramélia for my darling and his brother's birthday cake, it was really really really good :)
Hello, how many grams for the dulcey? I want to try it....thanks
Hello, you need a whole tablet (250g). @ soon
Your dessert looks delicious but could I replace the Dulcey with something else as I don't know where to find it.
Hello, Dulcey can be easily bought on the internet, I put the link at the bottom of my recipe. See you soon
Perfect… No, desserts! Good night !
Splendid this dessert! He gives ideas for Christmas ..!
I really want to try this wonderful recipe.
Thank you and see you soon, I live in Dinan, we are neighbors if I read Le Petit Bleu correctly.
Louise
Hello, from the same region indeed, this dessert is perfect for the holidays which are fast approaching, @ soon
Hello;
What height for the 20cm pastry circle?
Hello, mine is 9 cm high. @ soon
How handsome he is!
How beautiful is your dessert !!!
great recipe, it looks a lot like the 3 chocolate cake that I already made with a similar praline crisp! on the other hand for the dessert, can we make it differently than with gelatin? I'm vegetarian! does it work with agar-agar?
Hello, yes gelatin can be replaced by agar-agar, but it's something I've never used so I can't advise you on how to proceed... See you soon
Hello !
Pastry is not my thing but I have to say that your site is full of so many pretty things that I really want to try it =D Especially with this Dulcey dessert ^^
Ever since I ate it in a tartlet here in Lyon, I have been literally under its spell!
I was wondering if you have any online stores where you buy your products or utensils (or your dishes, the plate in this photo is sublime!). If you don't have any, it's okay! I'll try this dessert for New Year's, thank you =D
Hello, this cake dish was given to me, I don't know where it comes from, for the online stores of ingredients you will find them all on the right of the screen when you browse my site. See you soon
hello, we can replace the dulcey chocolate with what other chocolate ???
Hello, well it's up to you! Everything is possible. See you soon
Hello
I was wondering what would be the proportions for a 26cm circle?
thank you!!
Hello, I leave it to my readers to do their proportion calculation. I indicate that my circle is 20cm. See you soon
Thank you for this excellent recipe, I tested and largely approved my recipe: http://www.lesgourmandisesdenemo.com/entremet-dulcey-croustillant-et-genoise-noisette
Thank you for your feedback, See you soon
[…] with Dulcey that I had never made before (I took the recipe from Lilie Bakery's blog), I used the recipes already tested and approved (and which can be found […]
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.
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 the big day? Thank you in advance for your answer. Have a nice day.
Hello, I had the same question to ask! Can we freeze it?
thank you for the answer
Hello, I have never tried to do this, but you can try :) See you soon
In the end I made it 2 days before my party, it was so good! The Dulcey chocolate was to die for...! My guests loved it and asked me which pastry shop I bought it from! Thank you very much Lily for your great and super well explained recipes.
Good evening, I know it's old, but I'm trying to get an answer ;) Did you freeze it or keep it cool for 2 days? And if you froze it, how long did it take to defrost? Thank you very much!!!
Hello, kept cool for me, on the other hand, if you want to defrost it, it takes a day in the fridge.
wow I love your blog, thank you for these beautiful recipes, I just tested your dessert, it's in the fridge for the night, verdict tomorrow
Thank you Chrystelle :)
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
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
Good evening,
I want to make this dessert but I have a 24 cm springform pan. Do you think that would work? How high is your cake finished please?
Hello,
I would like to make your dessert recipe for Christmas, but I wonder for the crunchy praline, could you tell me a bar of pralinoise and then some praline; could you tell me about praline paste or about praline in small crushed pieces that can be found in supermarkets under the Vahiné brand?
Thank you in advance for your blog, it's great!
Hello Kelly, sorry for the late reply... For the praline, it is indeed small crushed pieces (like Vahiné makes in supermarkets).
Hello, I just made this dessert which looks delicious! By the way, thank you, the recipe was very clear ;) I have a question, can we sprinkle with bitter cocoa 3 or 4 hours in advance or is there a risk that the latter will absorb too much moisture?
Hello Camille, for the bitter cocoa, I would advise more at the last moment, otherwise it will indeed take on humidity. See you soon
Good evening Lilie, I would like 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.
Hello Chantal, yes of course it is possible in a bain-marie like other types of chocolate, see you soon
Thanks for this recipe Lilie! I have rarely eaten such good ones!
I was inspired by it for an article on my blog: http://chachoualacreme.blogspot.fr/2016/02/entremet-dulcey-praline-noisette-facon.html
[…] on Lilie Bakery's blog that I found this marvel. Having decided to test it for a few months now, […]
Didn't have the chance to taste it but it was apparently very successful (that'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 :-)
The advantage of living near Valrhona is that we can take advantage of it... I made this recipe this weekend for a friend's birthday, a real success! Light, not very sweet... This dessert is as perfect as it is divine ♥ The dulcey/hazelnut combination, mamma mia! A treat :)
We love Dulcey ♥ glory to the one who invented it! :)
[…] at Lilie Bakery that I stopped to make this dessert…it is composed of a dacquoise with […]
Here it is in the fridge until tomorrow!!!! I really want to try it... it looks promising, thank you for this recipe which is easy to do and certainly delicious.
Thank you for this recipe
Tested and approved unanimously by the guests
No difficulty and very quick to do for a super professional effect...
To do again without hesitation...
Hello
Wonderful cake! Thank you for your recipe.
Do you think we can prepare it the day before or will it become soft?
Thank you
Hello Anaïs, the day before is perfect, it will be soft anyway, it's a dessert :)
Hello Lilie.
I made this cake yesterday. It was wonderful! Thank you so much for your recipe!
Thanks for your return ! The Dulcey will have us all :)
Chantou
hello lilie
Can you please explain the chocolate decoration? I made the dessert yesterday without any difficulty, but I just struggled with the chocolate this morning. It was a real disaster to make 2 twisted chocolate strips and the result remains uncertain because I don't see how to remove the transfer from the semi-twisted strips. I put them on a plate because I didn't see how to store them to go in the fridge. These are my questions this morning.
thank you for your answer and your site with its sublime recipes.
Hello, I twist and I stall in my refrigerator, the tape comes off by itself then, in one go. See you soon !
Chantou
Good evening Lilie
I made this great dessert again, amazing how beautiful it is and especially delicious. A real pastry chef's dessert, compliments from my guests and above all I succeeded with the chocolate roll and various little decorations, I am tenacious. The dulcey, hummmmm, so good.
Thank you for a well-explained rectte without great difficulty, accessible to all for a magical effect.
See you soon
Can it be frozen? and I would like to make it into a log for Christmas. Should I start with the mousse and assemble it upside down?
Hello, you can freeze all the desserts, not for very long but a few days yes. If you have a log tunnel you have to assemble it upside down.
a big thank you for this recipe that I executed to the letter and to the gram ready I had a little dulcey mousse left My guests had trouble believing that it was me who had made it so beautiful and good it was I'll do it again next weekend for other guests
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 just need an insert to put on the crunchy part to make it complete.
Not having yet tasted your cake and not knowing the taste of dulcey (even if I have only heard good things about it), what would you advise me?
Hello, for the insert, I would go for a fruit, why not pear? It seems to me that these two go very well together :)
I'm in the process of making it but the biscuit has shrunk while cooling... So I'm going to try to pour the mousse on the sides too to keep the volume. It won't be as pretty, too bad!
In this case you have to reduce the size of your circle before pouring the mousse if you want to keep my rendering. Kind regards.
Hello, beautiful dessert. I have a question, which dulcey valrhona did you take. I did not know this chocolate and there are several flavors. Thank you very much and Happy Holidays.
Hello the chocolate used is the original Dulcey (the only one existing). There are many other chocolates within this brand. Happy holidays to you.
Hello, I want to make this cake next week and I can't find your dulcy chocolate and not the pralinoise one either! I live in Luxembourg and I don't know where to find it! What can I replace them with? Thanks in advance
Hello, Dulcey has an inimitable taste that is hard to compete with... A caramel flavored chocolate can possibly resemble (from a distance). And praline chocolate for pralinoise.
Recipe tested for Christmas Eve, I loved the subtle biscuit 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
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 crunch that is not "hard", just crunchy as it should be ... it has nothing to do with pralinoise! especially to marry it with
dulcey, it would be a shame not to use praline... the valrhona is the bomb but the barry is not bad either!!!
s
Everyone has their own way of doing it, personally I like to combine pralinoise and gavottes...
Hello, personally I only make it with pralinoise. To make it less hard, you have to make sure to put a thin layer ;)
Perfect recipe! Thank you very much! I made it for 10 people, in a 24cm circle, so I increased the proportions by a third....I would have made double, everything would have been eaten!
thanks again
Great ! Thanks Claire for your feedback :)
VERY GOOD TO DO AGAIN !!! THANKS !!!
Hi,
Are the gavottes in the recipe plain or chocolate?
Hello, these are natural Gavottes
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!
Super thank you Sarah for your return!
Good evening,
great recipe already made several times!! can we make the recipe in advance and freeze it? thank you
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.
Hello, this dessert looks great and I would love to make it this year. But every time I have to melt Pralinoise it never melts, it burns. Do you have any advice?
Thank you
Hello Inès, when using the microwave you have to go 10 seconds at a time, stirring with a fork between each, because the risk is to heat too much all at once and burn the pralinoise ;)
A big thank you for your recipe and the discovery of Dulcey
Thank you for this excellent recipe, very well explained. I made this cake for Christmas, everyone found it tasty and beautiful. I didn't try the chocolate decoration, but I did make the caramelized hazelnuts from another dessert on your site, it was perfect (even if mine remained sticky so difficult to arrange, it will be better next time!).
Hello, I tested this recipe and it was a real success. I would have liked to make a log version... I was also thinking of adding a salted butter caramel insert. Do you think that dulcey holds up well to freezing? I would have liked to make a chocolate mirror glaze...
Thank you in advance
Hello, recipes tested...a killer, everyone enjoyed it.
please
I also did this one; the hardest part are the chocolate decorations that I do not master.
I had bought some Dulcey chocolate and was looking for a recipe to try it, and I did... It was delicious and I even got the congratulations of a retired pastry chef! Thank you for this delicious recipe that I will definitely make again!
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 still be good?
thank you for your reply
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
Hi,
Dessert 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 crispy. Indeed, it was far from being enough to cover the entire biscuit and have a correct thickness. However, in 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
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.
Hello,
I would like to make this cake but I would like to know the size of your circle?
Thank you!
[…] with Dulcey that I had never made before (I took the recipe from Lilie Bakery's blog), I used the recipes already tested and approved (and which can be found […]
Cake made for the Easter meal. Excellent. No particular difficulty and ultimately 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. Thank you for sharing this beautiful recipe.
[…] >>Read more […]
Hello,
Is it possible to freeze this dessert?
Thank you in advance.
Very beautiful cake, easy to make...very good in taste...however, I find the cream too "compact"...I would have preferred it lighter, creamy and melting.
I will redo a test with only 1 sheet of gelatin.
Thank you for sharing
Hello, I really want to make this dessert, but do you think it can be made several days in advance and frozen?
Thanks in advance :)
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.
Hello Fabienne, it is the gavottes that create the crispiness, only the gavottes. Sometimes they absorb moisture, and as a result there is no more crispiness...
A perfect balance between all the textures! It's delicious! I just wanted to ask you if it was normal for the mixture with the chocolate and 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 as a result I added the chocolate directly to the whipped cream and whipped it in the robot (because it was difficult to do the opposite and mix with the Marise as you indicate in the recipe) but suddenly I'm not sure that the texture of the whipped cream is exactly the same as yours?!
Hello Louisiana, indeed you should not wait for the gelatin to start to set before incorporating it. Also, I specify to incorporate it with a spatula and "delicately", especially not whip. This is why you do not have the same result as me in texture. If you liked the dessert that is the main thing ;)
Your dessert looks divine! I have 2 little questions:
- I would like to make it into a Yule log for Christmas. I have a silikomart mold. Do you think the proportions are the same?
- I have never used dulcey. Are there any caramel notes or can we add a little caramel to the mousse?
thanks a lot for your help
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 enough on its own, it's a white chocolate with a caramelized note. If you want even more caramel you can do a test before (that's always what you have to do with a log) See you soon :)
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!
Looking forward to trying other recipes
Thank you very much Audrey!
Hello, I would like to try your recipe for a birthday cake but in a silikomart intreccio mold (the twisted one with a capacity of 1.5l) .. do you think that with your quantities it is enough or should I increase? Thank you very much ^^
Hello Margot, I don't know this mold, you would have to do a volume calculation... My circle is set to 20cm for this dessert.
Goodbye :)
Hello!
What can I use instead of Dulcey because it is impossible to buy it in the country where I live.
Thank you : )
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 :)
Bonjour.
I have made this dessert several times and it is always a great success.
I would have liked to make a little variation. Do you think I can add a few small apricots on top? or rather a compote on the praline?
Hello Caroline, thank you for your message! Don't hesitate to experiment in the kitchen if you want to combine flavors. I have never mixed apricot and praline but anything is possible as long as it is good and you like it :) See you soon
The recipe is delicious
Thank you very much Nelly! See you soon :)
Latest recipe tested and approved!
We had a great time! I now look like a baking pro!
I had not found any Dulcey chocolate, but thanks to your answers, I tried with milk chocolate. It was very good: not too sweet, easy to eat even after a large meal.
This weekend, I'm trying again with Dulcey chocolate. I'm also thinking of adding more crunch.
Thanks Christelle! Good idea with the milk chocolate. I hope you like the Dulcey version as much :) See you soon
Hello,
Is it possible to prepare this dessert in advance and freeze it like the logs?
Hello Nathalie, yes freezing is possible. See you soon :)