Caramel Mousse Domes with Candied Hazelnuts

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If you like caramel and coffee – you’re going to like these caramel mousse domes. A coffee and hazelnut golden crust topped with caramel mousse covered in caramel and espresso glacage and candied hazelnuts for decoration. YUM!

Caramel Mousse Domes with Candied Hazelnuts

Photo: Natalie Levin

Caramel Mousse Domes with Candied Hazelnuts

For coffee and hazelnuts Sablé Breton:

  • 75 grams soft butter
  • 75 grams dark brown sugar
  • 1/2 tsp. fine salt
  • 1/2 tsp. instant coffee powder
  • 2 large egg yolks
  • 100 grams all-purpose flour
  • 50 grams ground hazelnuts
  • 8 grams baking powder

For caramel mousse domes:

  • 5 grams gelatin
  • 25 ml. water
  • 100 grams sugar
  • 35 grams glucose or corn syrup
  • 45 ml. water
  • Pinch of salt
  • 125 ml. heavy cream
  • 2 large egg yolks
  • 250 ml. heavy cream (cold)

For caramel and espresso glacage:

  • 6 grams gelatin
  • 30 ml. water
  • 20 ml. milk
  • 15 grams cornstarch
  • 250 grams sugar
  • 80 ml. espresso
  • 200 ml. heavy cream

For candied hazelnuts:

  • 50 grams sugar
  • 1-2 tbsp. water
  • 100 grams peeled hazelnuts

You will need:

  • 8-10 baking rings 8 cm in diameter
  • 5-6 cm individual domes silicon mold
  1. Coffee and hazelnuts Sablé Breton: preheat oven to 170c degrees and lightly butter your molds.
  2. In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt and coffee and blend at high speed until the mixture is smooth and creamy.
  3. Add egg yolks and continue to blend until they are assimilated into the mixture.
  4. Add flour, hazelnuts and baking powder and mix until you get smooth, slightly sticky dough.
  5. Divide the dough evenly between the molds and tighten to the bottom to create bases for the tartelettes. If the dough is too sticky, work with slightly wet hands.
  6. Bake for about 10-15 minutes or until evenly golden brown and set.
  7. Cool completely and extract from the molds.
  8. Caramel mousse: in a small bowl soak gelatin and 25 ml of water for 10-15 minutes or until gelatin absorbs all the liquid.
  9. In a small saucepan put sugar, glucose, water and salt and form caramel.
  10. In a separate pot, heat the cream almost to a boil.
  11. When caramel is amber in color, pour in the hot cream and stir carefully until you get a uniform caramel sauce.
  12. Beat egg yolks in a small bowl.
  13. Pour about 1/3 of caramel sauce over egg yolks, while whisking fast, until the mixture is uniform.
  14. Add the egg mixture to saucepan with remaining sauce and cook, blend and cook over medium-low heat, stirring constantly, until cream reaches 82-84c degrees. Remove from heat.
  15. Dissolve the gelatin and add into the caramel mixture.
  16. Strain and cool at room temperature to 45c degrees.
  17. Whip the cream to soft peaks and fold into the caramel.
  18. Pour the caramel mousse into the domes, and smooth the top.
  19. Freeze the domes for 4-5 hours at least, or until they are completely frozen.
  20. Caramel and espresso glacage: in a small bowl stir the gelatin and water and set aside for about 10 minutes until the gelatin absorbs all the liquid.
  21. In a separate bowl mix milk and cornstarch until blended.
  22. In a large skillet put sugar and form caramel. Meanwhile, heat cream and espresso in a small saucepan to simmering point.
  23. When caramel is amber in color, carefully add in the cream mixture and mix well until smooth.
  24. Pour about 1/3 amount of caramel sauce into the bowl with the cornstarch and mix well. Add it all back to the pan and stir well.
  25. Add in the gelatin and stir until it melts.
  26. Cool the glacage to 27-28c degrees.
  27. Extract the frozen mousse domes and place over the rack.
  28. Carefully but quickly cover in glacage, creating a glossy coating.
  29. Cool in the freezer for 15-20 minutes.
  30. Place coated mousse dome on the bottom of the baked Sablé Breton. Refrigerate until nuts are ready.
  31. Candied hazelnuts: preheat oven to 140 degrees.
  32. In a medium pan put sugar and water and cook until thick syrup forms.
  33. When the syrup reaches 118c degrees, add ins the nuts and stir well until the nuts get white coating.
  34. Transfer the nuts into an oven pan lined with baking paper and bake for 10-15 minutes until the nuts are dried and roasted slightly. Cool completely.
  35. Arrange candied nuts around the mousse and serve.
  • Keep the caramel mousse domes (without decoration) for up to 3-4 days in a closed container in the refrigerator. Add the candied nuts before serving.

Caramel, Coffee and Hazelnut Domes

Photo: Natalie Levin