Coconut-Praline & Vanilla-Rum Entremets  

Serves 6  

*Preparation:* 30 min  

*Cooking:* 15 min  

*Resting:* 6 h + 1 night 

Ingredients  

### *Coconut & Rum Mousse*  

- 200 g warm coconut cream  

- 200 g cold coconut cream  

- 85 g coconut chocolate (couverture)  

- 5 g rum  

- 3 g gelatin  

- 1 vanilla bean  

### *Hazelnut Praline*  

- 200 g hazelnuts  

- 200 g granulated sugar  

- 5 g fleur de sel (flaky sea salt)  

### *Vanilla & Rum Sponge Cake*  

- 40 g hazelnut powder  

- 10 g shredded coconut  

- 50 g powdered sugar  

- 30 g butter  

- 1 vanilla bean  

- 9 g flour  

- 9 g cornstarch  

- 1 egg  

### *Coating*  

- 200 g cocoa butter  

- 200 g white chocolate  

Instructions  

### 1. Prepare the Coconut & Rum Mousse 

1. Soak the gelatin in cold water.  

2. Warm the coconut cream with the seeds from the vanilla bean.  

3. Add the drained gelatin, mix, then pour over the chopped coconut chocolate. Stir with a spatula until smooth.  

4. Add the cold coconut cream, mix well, cover with plastic wrap (touching the surface), and refrigerate for at least 5 hours (or overnight).  

### 2. Prepare the Hazelnut Praline

1. Roast the hazelnuts for 10 minutes at 180°C (350°F).  

2. Melt the sugar over low heat to make an amber caramel, then pour it onto a parchment-lined tray and let cool.  

3. Blend the cooled hazelnuts and caramel with the fleur de sel until you get a slightly grainy paste. Transfer to a piping bag.  

### 3. Prepare the Vanilla & Rum Sponge Cake

1. Mix the hazelnut powder, shredded coconut, and powdered sugar.  

2. Add the egg and vanilla seeds, whisk vigorously for a few minutes.  

3. Sift in the flour and cornstarch, then fold gently.  

4. Add the melted butter, mix, spread onto a parchment-lined baking sheet, and bake for 15 minutes at 170°C (340°F). Once cooled, cut into discs to fit your molds.  

### 4. Assembly & Finishing 

1. Whip the chilled coconut mousse until firm.  

2. Pipe the mousse into entremet molds (fill 2/3 full). Add a praline insert in the center, cover with more mousse, then place a sponge disc on top. Press lightly.  

3. Smooth the top and freeze overnight.  

4. Dip the frozen entremets into melted cocoa butter and white chocolate for the coating.  

5. Thaw in the refrigerator for 2 hours before serving.

Enjoy your delicious creation!