

It was time for me to present this delicious dessert! A dacquoise covered with a crisp praline, all covered with a dark chocolate mousse and a ganache made with white chocolate ...





I was looking for an easy, quick dessert that throws. And it is a new Carine who inspires me: a royal presented as a Fantastik. Perfect ! I picked up the dacquoise and moss from C.Felder's Royal, and I added my crispy and a touch of white chocolate.

75 g white chocolate

50 g + 100 g whole cream

For the dacquoise:

100 g icing sugar

50 g almond powder

20 g hazelnut powder

3 egg whites

30 powdered sugar

100 g chocolate

5 cl of milk

25 cl of whole cream very cold

For the crunchy:

80 g milk chocolate

60 g praline

50 g of lace crepe

The action is taken:

Prepare the ganache assembled (the day before): Finely chop the chocolate.Bring 50 g of cream to a boil and then pour over the chocolate. Let stand 3-4 minutes, then smooth the mixture.When the mixture is perfectly smooth, incorporate the remaining 100 g of cream.Shoot and leave overnight cool.The next day, put the cream like a whipped cream(be careful not to whip it too much, it would grape it). Pour into a socket pocket, and set aside at the last minute.Prepare the dacquoise: Preheat the oven to 170 ° C (the 5-6).Combine icing sugar, almond powder, and hazelnut powder.Place the whites in snow and tighten them with the powdered sugar.Stir in powdered whites, mixing gently.Pour into a 22 cm diameter circle on a plate covered with parchment paper. Cook for 20 minutes.Carefully decalcify, remove the parchment paper and let cool on a rack.Prepare the Chantilly: Melt the chocolate.Bring the milk to a boil and pour over the melted chocolate while mixing. Let cool.Assemble the cream firmly.Gently stir in the melted chocolate cream.Pour into a socket pocket and set aside.Prepare the crunchy: Melt the chocolate, then add the praliné. Mix well, then add crushed lace crêpes.Pour the mixture over the cooled dacquoise and spread over the entire surface.Assembly: Poach the chocolate Chantilly, then the ganache assembled.At the last moment, decorate with lace crêpes or almonds / caramelized hazelnuts.