I'll not go around the bush, this dessert 100% praline is a big dinguerie! In the gourmet kind crunchy, on the scale of Lignac it is 15/10, and the recipe is not very complicated:

• a hazelnut streusel reconstituted praline
• Two discs dacquoises ultra hazelnut fondant (and dotted with roasted hazelnuts crunch in the mouth!!)
• A slight rise ganache praline.
• And the little mirror glaze families like always!

 

I utlise the Symphony mold you can find on the shop of My Beautiful Cake.

In the streusel and in Dax, we will use the hazelnuts. Roast all upstream thirty minutes 165 degrees. The powder should be golden brown and nutty aroma will be tenfold.

 

Recipe dessert praline

 

praline house

Recipe and method to regain just here.

 

Ganache praline slightly uphill

It must set a minimum fee 6 hours (ideally overnight) before being mounted drummer when assembling the dessert.

• 580g cream
• 60g white chocolate
• 4g gelatin
• 150g praline
• a pinch of salt

Rehydrate gelatin.

Melt the white chocolate and mix it with praline paste and a pinch of salt.

Bring to a boil 200g of cream and remove from heat to the boil. Add the gelatin and pour in 3 Once the chocolate mixture / praline. Add the remaining 380g of cold cream. Mixer if necessary.

Filming in contact and keep in refrigerator at least 6 hours.

 

Streusel reconstituted praline

• 25g butter
• 25g of whole sugar (I advise you that Ethiquable, findable in supermarkets and grocery stores)
• 30g roasted hazelnuts
• 25g flour
• A pinch of salt

Mix all ingredients with your fingertips, finely spread between two sheets of baking paper and bake twenty minutes at 170 ° C.

Let cool before streusel crumble and mix the following ingredients:

• 25g melted chocolate milk
• 60g praline
• 15g softened butter

Spread the assembly between two circles, to form a ring which enters the mold Symphony (or simply in a stainless steel circle if you do not use the mold Symphony). Block in the freezer until mounting.

 

dacquoise hazelnut

• 100g white d & rsquo; eggs
• 30g sugar
• 75g hazelnuts
• 50g icing sugar
• Roasted hazelnuts, halved

Beat the egg whites with mixer by tightening with powdered sugar. Stir in icing sugar and powdered nuts gently with a spatula.

Poach two rings daquoise using a pastry bag ou just two drives if you do not Played the mold symphony.

Sprinkle generously with hazelnuts roasted and bake about 20 minutes at 175 ° C.

 

Icing milk chocolate mirror

To make the eve.

• 150g sugar
• 150g glucose
• 80g of water
• 100g sweetened condensed milk
• 150g milk chocolate
• 9g gelatin

In a small saucepan, cook sugar, glucose and water to 103 ° c (no more no less). Off the heat incorporate gelatin rehydrated, pour over chocolate previously melted add milk and sweetened condensed milk. Mixer and film contact.

 

Assembling the dessert

drummer, whip the ganache praline up & rsquo; that it takes a whipped texture.

Ganir the bottom and walls of the mold to ganache & rsquo; using & rsquo; a piping bag (well type in order that & rsquo; it n & rsquo; there have not d & rsquo bubbles; air). Place a first disc Dax, put some ganache mounted, to the second disc, a little ganache and finish with the reconstituted streusel. Freeze overnight.

The next day, reheat gently mirror frosting to 33 ° C and pour the pudding to frozen praline.

I usually use my mirror icings to 38 ° C but with a dessert such as (here with the Symphony mold) it tends to drag more so I lowered the operating temperature to 33 ° C.

Thaw the dessert in the refrigerator about 4-5 hours and remove the ten minutes before tasting.

good achievement!