Louis Xv Au Croustillant De Pralin
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
230 g
Cream (/230 g)830 g
Dark Chocolate (/830 g)90 g
Cocoa Powder (/85 g)90 g
Double Cream (/85 g)120 g
Ground Hazelnut (/125 g)100 g
Egg White (/100 g)350 g
Hazelnut (/350 g)100 g
White Chocolate (/100 g)Directions:
1
For the glacage paradis: Bring the cream to a boil
2
Pour the cream on top of the dark chocolate
3
Mix gently
4
In a saucepan, bring 8 3/4 ounces water and the superfine sugar to a boil
5
Add the cocoa powder and the double cream, then bring back to a boil
6
Delicately mix the dark chocolate and the cocoa powder mixtures together
7
Refrigerate for 24 hours
8
For the dacquoise: Preheat the oven to 375 degrees F/190 degrees C
9
Mix together the ground hazelnut and the confectioners' sugar
10
In a separate bowl, whisk the egg whites using a hand mixer
11
When the egg whites have doubled in volume, add in the superfine sugar
12
Delicately incorporate the hazelnut mixture
13
Smooth into a circle on a baking tray covered in parchment paper
14
Sprinkle with confectioners' sugar and bake for 10 minutes
15
Leave to cool
16
Then cut the dacquoise the bottom of the cake pan
17
For the praline: Preheat the oven to 320 degrees F/ 160 degrees C
18
Roast the hazelnuts then add them to the granulated sugar, in a blender
19
Blend until smooth, at least 5 minutes
20
For the feuillantine: Fill a pot with an inch or so of water
21
Bring to a boil and place a non-reactive bowl over the top to create a double-boiler
22
Melt the white chocolate and 14 1/8 ounces/400 grams of the praline together
23
Then add the biscuits and mix well
24
For the chocolate mousse: Whisk the cream to stiff peaks
25
Melt 9 1/2 ounces/270 g of glacage to liquid but still cold
26
Whisk the liquid glacage into the cream
27
Reserve the remaining glacage in the refrigerator
28
To assemble, place the dacquoise disk at the bottom of the cake pan
29
Fill with the chocolate mousse
30
Place the feuillantine in a very thin layer on top
31
Leave in the freezer for a minimum of 5 hours
32
Heat the remaining glacage to 104 degrees F/40 degrees C in a double boiler
33
Two hours before serving, remove the cake pan from the freezer and remove the cake from the pan
34
Immediately cover the whole cake with the glacage
35
Enjoy