Luxurious Gold Leaf Hazelnut Entremet Recipe in 3 Easy Steps

Oh, how I love making this Gold Leaf Hazelnut Entremet – it’s the showstopper of all my dinner parties! Picture this: layers of rich hazelnut mousse sandwiched between delicate sponge cake, all crowned with shimmering edible gold leaf. It’s the kind of dessert that makes everyone gasp when you bring it out. I first learned this recipe from a French pastry chef friend years ago, and now it’s my go-to for special occasions.

There’s something magical about how the nutty hazelnut flavor plays against the light sponge and luxurious gold leaf. I’ll never forget the first time I served it – my mother-in-law’s 60th birthday. The way the gold caught the candlelight had everyone reaching for their phones to take pictures before we could even cut into it!

What makes this entremet so special is how it balances elegance with approachability. Yes, it looks like it belongs in a Parisian patisserie window, but trust me, with a little patience, you can absolutely make this at home. The secret is in the quality of the hazelnut paste and taking your time with each layer. When done right, each bite melts in your mouth with the most incredible texture contrast.

Why You’ll Love This Gold Leaf Hazelnut Entremet

Let me tell you why this dessert is my absolute favorite—you’re going to adore it too! Here’s what makes it so special:

• The hazelnut flavor is unreal – that rich, nutty taste shines through every layer without being overpowering
• Looks like a million bucks (but costs way less) – that gold leaf turns heads every single time
• Perfect for planning ahead – it actually gets better after chilling overnight, making parties stress-free
• Surprisingly easy to customize – swap in different nuts or add a chocolate drizzle if you’re feeling fancy

Trust me, once you see how people react to this dessert, you’ll want to make it for every special occasion!

Gold Leaf Hazelnut Entremet Ingredients

Here’s everything you’ll need to create this masterpiece – and yes, I’m super specific about measurements because baking is science, people!

• 200g hazelnut paste – the star of the show (don’t skimp on quality!)
• 150g granulated sugar – regular white sugar works perfectly
• 4 large eggs – room temperature, please!
• 100g all-purpose flour – sifted if you’re feeling fancy
• 50g unsalted butter – melted and slightly cooled
• 300ml heavy cream – cold, straight from the fridge
• 1 sheet edible gold leaf – yes, it must say “edible”!

Ingredient Substitutions & Notes

Okay, real talk – sometimes you can’t find exactly what you need. Here’s how to adapt:

• No hazelnut paste? Almond paste works in a pinch, though the flavor changes
• Dairy-free? Try coconut cream instead of heavy cream – whip it the same way
• That gold leaf MUST be food-grade – craft store gold leaf contains chemicals you don’t want to eat!
• Pro tip: If your hazelnut paste seems dry, warm it slightly to make mixing easier

Equipment You’ll Need

You don’t need fancy gadgets for this Gold Leaf Hazelnut Entremet—just these basics that you probably already have:

• 8-inch cake pan – springform makes removing the cake easier
• Stand mixer or hand mixer – for whipping that cream to perfection
• Silicone spatula – to fold everything gently without deflating
• Small pastry brush – dry, clean, and just for the gold leaf!

See? Nothing too crazy—just good tools for a stunning dessert!

How to Make Gold Leaf Hazelnut Entremet

Alright, let’s get to the fun part—making this showstopper! I’ll walk you through each step, from baking the sponge to that gorgeous gold leaf finish. Just follow along, and you’ll have a dessert that looks like it came from a fancy Parisian bakery.

Baking the Hazelnut Sponge

First things first—preheat your oven to 350°F (175°C). Trust me, starting with the right temperature is key! Grab your hazelnut paste and sugar, and mix them together until they’re smooth and dreamy. Then, add those eggs one at a time, mixing well after each one. The batter should look creamy and slightly fluffy.

Now, gently fold in the flour—don’t overmix! We want a light sponge, not a hockey puck. Last, drizzle in that melted butter and fold just until combined. Pour the batter into your prepared pan and bake for exactly 25 minutes. The top should spring back when lightly touched. Let it cool completely—patience is your friend here!

Assembling the Mousse Layers

While your sponge cools, let’s make that luscious hazelnut mousse. Whip the cold heavy cream to stiff peaks—I like to chill my bowl first for extra volume. Now, carefully fold the whipped cream into your reserved hazelnut mixture. Be gentle! We want to keep all that air in there.

Slice your cooled sponge horizontally into two even layers—a serrated knife works best here. Place the first layer in your serving dish, spread half the mousse over it, then repeat. Pop it in the fridge for at least 2 hours to set. Overnight is even better—the flavors meld beautifully!

Applying the Gold Leaf

Here’s the moment of truth—the gold leaf! Make sure your hands and brush are completely dry—gold leaf sticks to everything. Carefully peel the gold leaf from its backing using the brush. Gently press it onto the chilled entremet in whatever pattern you like. Don’t stress about perfection—the organic look is part of its charm!

Tips for Perfect Gold Leaf Hazelnut Entremet

After making this Gold Leaf Hazelnut Entremet countless times, I’ve picked up some game-changing tricks that make all the difference:

• Chill your mixing bowl before whipping cream – it helps get those picture-perfect stiff peaks
• Room temp eggs really do blend better with the hazelnut paste – take them out 30 minutes early
• Work quickly with gold leaf – it’s delicate! Have your design planned before peeling it off the backing
• Use a hot knife for clean slices – just dip it in hot water and dry between cuts

These little touches take your entremet from “pretty good” to “absolutely spectacular!”

Serving & Storing Gold Leaf Hazelnut Entremet

Oh, the best part—serving this beauty! I love plating each slice with a few fresh raspberries or blackberries—their tartness cuts through the rich hazelnut perfectly. A dusting of powdered sugar makes the gold leaf really pop if you’re feeling extra fancy. Leftovers? Ha! Like there ever are any—but if you must, it keeps beautifully in the fridge for up to 3 days. Just cover it lightly with plastic wrap so you don’t smudge that gorgeous gold.

Gold Leaf Hazelnut Entremet Nutrition

Let’s be real – this isn’t diet food, but oh is it worth every calorie! Based on my exact ingredients, one slice (about 1/8 of the cake) comes out to roughly 420 calories. You’re looking at 30g carbs, 6g protein, and all that glorious hazelnut flavor. Remember – nutrition can vary based on your specific brands and measurements. That gold leaf? Zero calories, all glamour!

FAQs About Gold Leaf Hazelnut Entremet

I get asked these questions all the time – here’s everything you need to know about this stunning dessert:

• “Can I freeze the entremet?” – Oh honey, don’t do it! The texture turns all grainy and sad. It’s best enjoyed fresh or refrigerated for up to 3 days.
• “Where do I find edible gold leaf?” – Check specialty baking stores or online shops (I love the ones that come in little booklets). Craft store gold isn’t edible – trust me on this!
• “My gold leaf keeps tearing – help!” – Use a dry brush and work in small sections. Breathe slowly – gold leaf senses fear! Imperfections actually look elegant.
• “Can I make this nut-free?” – Swap the hazelnut paste for sunflower seed butter – the flavor changes, but it’s still delicious!
• “How do I get clean slices?” – Warm your knife under hot water and wipe between cuts. Works like magic!

See? Nothing to stress about – you’ve totally got this!

Final Thoughts

I can’t wait to see your Gold Leaf Hazelnut Entremet creations! Tag me in your photos – nothing makes me happier than seeing people fall in love with this dessert. Happy baking!

Print