Dacquoise Praliné-Chocolat by Christophe Michalak
This elegant dessert layers almond dacquoise, praliné mousse, and rich chocolate ganache for an indulgent experience. Perfect for special occasions.
Nutrition Facts
Per Serving: Calories: 500 kcal, Fat: 35 g, Sodium: 120 mg, Carbohydrate: 45 g, Protein: 8 g
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Descriptions
The Dacquoise Praliné-Chocolat by Christophe Michalak combines the delicate texture of almond dacquoise with luscious praliné mousse and rich chocolate ganache.
This layered dessert is a showstopper, ideal for celebrations or anyone looking to elevate their patisserie game. Though it requires precision and patience, the result is well worth the effort.
Directions
1- Preheat the oven to 340°F (170°C).
2- In a large bowl, beat the egg whites until stiff peaks form.
3- Gradually add the granulated sugar and beat for another 30 seconds.
4- In a separate bowl, mix the almond powder, flour, and powdered sugar. Gently fold this mixture into the egg whites in batches.
5- Using a piping bag with a 14 mm plain tip, pipe two 6-inch (16 cm) dacquoise discs onto a baking sheet lined with parchment paper.
6- Bake for 15-20 minutes, or until golden brown. Let the dacquoise discs cool on a wire rack.
7- For the ganache, boil the cream with honey, then pour it over the chopped chocolate. Mix until smooth and add the cold butter in small cubes. Refrigerate.
8- For the praliné mousse, whisk the pastry cream, then fold in the buttercream and hazelnut praliné until fluffy.
9- On one dacquoise disc, use a piping bag to alternate between large dollops of ganache and praliné mousse.
10- Place the second dacquoise disc on top and repeat the piping process.
11- Sprinkle with chopped toasted hazelnuts and refrigerate for at least 1 hour before serving.
Note's
- Tip: You can make your own hazelnut praliné by blending toasted hazelnuts with caramelized sugar until smooth.
- Storage: This dessert can be refrigerated for up to 2 days.
- For a crispier dacquoise, bake the discs slightly longer, ensuring they don’t burn.
Ingredients
- 3 ½ oz (100 g) almond powder
- ¾ oz (20 g) all-purpose flour
- 4 egg whites
- 3 ½ oz (100 g) granulated sugar
- 1 ½ oz (40 g) powdered sugar
- 1 cup (8.8 oz) heavy cream
- 1 ½ oz (40 g) honey
- 10.5 oz (300 g) chocolate, chopped
- 1 ¾ oz (50 g) salted butter
For the praliné mousse:
- 8.8 oz (250 g) buttercream
- 5.3 oz (150 g) pastry cream
- 3 ½ oz (100 g) hazelnut praliné
