Praline and vanilla cake composed of
– hazelnut dacquoise
– crispy praline cake
– creamy praline
– vanilla mousse
– white and praline mirror icing
For about 5-6 people
Hazelnut cookie
65 g hazelnut powder
1 egg
2 egg whites
65 g powdered sugar
19 g butter
15 g flour
15 g powdered sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice color and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the powdered sugar. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a marysee. Pour the cookie dough onto a baking sheet covered with baking paper. Bake the cookie for 8 to 10 minutes at 180°C. Take the cookie out of the oven and let it cool down before peeling it off the paper and cutting a rectangle of 20X10cm.
Chocolate and praline crisp
60g of praline
25g of milk chocolate
10g of butter
25g of crêpes dentelles
Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut cookie and put in the freezer.
Creamy praline
1 sheet of gelatin of 2g
100 ml of cream
1 egg yolk
15g powdered sugar
60g of praline
In a bowl, mix the egg yolk with the sugar until they turn slightly white. In a saucepan, boil 100 ml of cream, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the gelatine, squeezed out of the water. Pour the hot cream over the hazelnut praline and mix. Allow to cool slightly, then pour over the crumble and place back in the freezer.
White chocolate vanilla mousse
100 g full cream
100 G of white chocolate
5 g gelatine
200 g whipped cream
vanilla pod
20g powdered sugar
In a bowl of cold water, place the gelatin leaves. In a saucepan, heat the 100g of liquid cream with the vanilla. Off the heat, add the wrung-out gelatin nad chocolate. Mix and set aside. Whip the cold cream and add the powdered sugar. Pour in the previous mixture and stir gently.
Mirror glaze
50 g sugar
50 g glucose syrup
25 g water
50 g white chocolate
1 teaspoon of praline (~10g)
35 g unsweetened condensed milk or liquid cream with a minimum of 30% fat content
2 sheets of gelatin of 2g
In a saucepan, heat the sugar, water and glucose. Remove from the heat and add the gelatin, wrung out and softened. Pour this mixture over the melted chocolate and praline. Stir well. Add the condensed milk. Use the hand blender to obtain a homogeneous mixture and place it in a cool place.
The next day, remove the cake from the freezer. Cover the surface of the cake with the frosting brought to 35°C. Let stand in the refrigerator for a few minutes until the frosting gels. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual pieces and let thaw in the refrigerator.
Looking delicious and beautiful dessert and amazing
Thank you very much
This sounds absolutely fantastic and delicious. Thank you so much for writing your recipes in English. Really appreciated. Definitely need to give this super dessert a try😋👍🏽
Très beau gâteau!! Merci
Ou trouvez les moules pour le gâteau et le rectangle ou carré d’assemblage?
Merci
Merci pour votre message. J’ai acheté les cadres de pâtisserie (de forme carré ou rectangulaire) sur Amazon. Vous trouverez des liens dans mes dernières recettes de gâteaux publiées