Valentine’s Day Dessert

What's on your Valentine's Day dinner menu? This exquisite creation is a masterpiece of flavors and textures, one that arrives not with a flourish but with a quiet confidence. It begins with the richness of white chocolate—not heavy, but impossibly smooth, like something remembered from a dream. Beneath it, the nuttiness of hazelnuts, warm and earthy, grounding the sweetness in something real. Then, the surprises. A layer of zesty lemon marmalade cuts through, bright and unexpected, the crunchy praliné shatters delicately under your spoon, giving way to the softest pecan brownie biscuit, tender as a promise kept. So let's make it together. Let's create this unforgettable gift for your Valentine—layer by patient layer, with intention and care.

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What's on your Valentine's Day dinner menu?

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Pecan Brownie

Melt the chocolate slowly in a bain-marie, then keep it lukewarm. In the stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 5 minutes. Transfer this mixture to a separate bowl and set aside.
In the same mixing bowl (no need to wash it), beat the softened butter on high speed until creamy. Gradually add the lukewarm chocolate, continuing to beat on high until the mixture is light, fluffy, and resembles the texture of buttercream. If it becomes too firm, warm it gently; if too soft, chill briefly in the freezer. Gently fold one-third of the egg-sugar mixture into the butter-chocolate mixture to lighten it, then fold in the remaining two-thirds. Sift the flour over the top and fold until just combined, followed by the chopped pecans. Spread the batter evenly onto an 18X13-inch sheet pan lined with lightly oiled parchment paper or a silicone mat.

Baking

Preheat the oven to 350°F (180°C). Bake the brownie for about 20 minutes. Do not overbake, or it will lose its soft, tender texture. Allow the brownie to cool completely, then freeze it overnight. To remove the brownie from the sheet tray, run a spatula gently around the edges. Briefly warm the bottom of the tray over a flame for a few seconds to release. Invert the brownie onto a sheet of parchment paper, then flip it back so the top side is facing up. Cut the brownie into desired shapes and keep frozen until ready to use. If coating the bottom of the brownie (chablon), use a mixture of melted dark chocolate and 10% oil. Apply evenly and allow to set. Reserve all scraps for later use.

Hazelnut Praliné/Spread

Toast the hazelnuts on the stove or in the oven at 330°F (160°C) for about 12 minutes until fragrant and lightly golden. Cook the sugar to a deep amber caramel (au sec). Stir in the vanilla seeds, salt, and toasted hazelnuts. Immediately spread the mixture onto a silicone baking mat and let cool completely until brittle. Break the caramelized hazelnuts into pieces. Place them in a running food processor and process continuously until the mixture transforms into a smooth, flowing paste. Scrape down the sides as needed. Praliné can be stored for months in a cool, dry place or in the refrigerator. Stir well before using.

Crunchy Praliné

If using corn flakes, crush them in a food processor until coarsely ground; set aside. Gently melt the milk chocolate, taking care not to overheat. Combine the praliné with the melted chocolate and melted butter, stirring until smooth. Fold in the crushed corn flakes. Roll the mixture out to a ¼-inch (6mm) thick sheet between two sheets of parchment paper or silicone mats. Chill until firm, then cut into desired shapes—slightly smaller than the mold or cake ring. Keep frozen until ready to use.

White Chocolate Hazelnut Mousse

Soak the gelatin sheets in cold water until softened; drain and set aside.
In a saucepan, bring the milk and toasted hazelnuts to a boil. Blend thoroughly using an immersion blender. Pass the mixture through a fine sieve, pressing down firmly on the solids to extract as much flavor as possible from the hazelnuts. Spread the reserved hazelnut solids on a sheet pan and dry them out in the oven—save them to mix into your morning granola.
In a clean saucepan, bring 250g of the hazelnut-infused milk and the heavy cream to a boil. Pour the hot liquid over the white chocolate and blend with an immersion blender until smooth. Add the softened gelatin and blend again to combine. Stir in the remaining chilled heavy cream and the praliné. Mix well. Cover and chill overnight.
The next day, whip the ganache montée to soft peaks just before using.

Lemon Marmalade Insert

Mix the sugar and agar-agar together; set aside. Heat the lemon juice and water in a saucepan. Whisk in the sugar-agar mixture and bring to a boil. Let simmer for one minute. Cool the mixture over an ice bath, then transfer to the refrigerator and chill overnight to set. The next day, add the olive oil and blend until smooth using an immersion blender. The texture should become fluid and slightly thick, similar to corn syrup—neither too firm nor too runny. Fold in the chopped poached lemons.
Form the lemon inserts using the device included with the mold kit, or use a cake ring slightly smaller than the main mold. Each insert should be no more than 0.5 inch (1.25 cm) thick and weigh approximately 125g if using the Amore heart-shaped cookie cutter that comes with the mold. Freeze the inserts overnight before use.

Upside Down Assembly Using Silicone Mold

Fill the mold two-thirds full with the chocolate hazelnut mousse. Place the frozen lemon marmalade insert in the center and gently press it down. Pipe additional mousse around the edges and smooth the surface with a spoon. Top the marmalade with the frozen crunchy praliné, followed by the brownie biscuit. Press gently to adhere. Freeze the cake overnight. De-mold the cake on the day you plan to glaze it.

Straight Assembly Using Cake Ring

Line a cake ring with plastic acetate. Place the cake ring onto a flat tray lined with a silicone mat or parchment paper. Place a brownie disk that is 0.5 inch/1.25 cm smaller in diameter than the cake ring. Pipe chocolate mousse around the edges, then use a spoon to lift and coat the sides. Sprinkle the crunchy praliné over the brownie. Place the frozen lemon marmalade insert on top, and cover with more chocolate mousse. Smooth the surface with an offset spatula. Freeze the cake overnight. Unmold and keep frozen.

Chocolate Mirror Glaze

Prepare the chocolate mirror glaze a day ahead. Soften the gelatin in cold water, then drain well. In a saucepan, cook the water, sugar, and corn syrup for 2 minutes. Remove from heat, then add the condensed milk and bloomed gelatin. Place the chopped chocolate in a narrow container. Pour the hot liquid over the chocolate and let stand for one minute. Blend with an immersion blender, keeping the nozzle submerged to prevent air bubbles from forming. Pass through a sieve. The chocolate mirror glaze can be refrigerated for up to 2 weeks or frozen for 6 months.

Glazing Cake

Rewarm the mirror glaze to 104°F (38–40°C). Place the frozen cake on a tray lined with plastic wrap and set a wire rack on top. Glaze the cake and tap the tray to allow excess glaze to flow. Then transfer it to a platter. Allow it to thaw in the refrigerator for 6 hours before serving. Decorate the cake with a fresh red rose and gold leaf id desired. Happy Valentine's day!

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