La Noisette Recipe
Choux pastry, Hazelnut praline espuma, Chocolate sauce, Vanilla ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Choux Pastry
Hazelnut Praline Espuma
Chocolate Sauce
Vanilla Ice Cream
Method
Choux Pastry
- 1
Prepare the Choux Pastry
Preheat your oven to 400°F (200°C). In a saucepan, combine water, butter, and salt. Bring to a boil, then remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball. Allow to cool slightly, then add eggs one at a time, mixing well after each addition until smooth. Pipe small mounds onto a baking sheet and bake for 20-25 minutes until golden.
Hazelnut Praline Espuma
- 2
Make the Hazelnut Praline
In a saucepan, combine sugar and a splash of water. Cook until it caramelizes and turns golden. Add hazelnuts and stir to coat. Pour onto a parchment-lined baking sheet and let cool. Once cooled, blend into a fine powder. Soak gelatin sheets in cold water for 5 minutes. Heat heavy cream until warm, then dissolve gelatin in it. Mix in hazelnut powder and whip until light and airy.
Chocolate Sauce
- 3
Prepare the Chocolate Sauce
Melt dark chocolate in a bowl over simmering water. Once melted, stir in heavy cream until smooth. Remove from heat and let cool slightly.
Assembly
- 4
Assemble La Noisette
Cut the choux pastry in half and fill with hazelnut praline espuma. Drizzle chocolate sauce over and serve with a scoop of vanilla ice cream on the side.