Chocolate-Praline Bush

Credit: Mathilde de l'Ecotais
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Ingredients (2 people)

Making the milk chocolate icing

Making the feuilletine praline

Preparing the milk chocolate mousse

Making the caramel mousse


Step 1: Making the crumble

Combine softened butter, sugar, flour, and hazelnut powder to make a homogenous paste. Crumble the paste onto a baking sheet and let dry for 24 hours at room temperature, then mold the crumble dough into baking rings 5 1/2 inches (14 cm) in diameter. Bake for 20 minutes at 330°F (165°C). Set aside to cool.

Step 2: Making the milk chocolate icing

Break the milk couverture into pieces. Soak gelatin sheets in cold water. Bring water, sugar, glucose, and heavy cream to a boil.

Pour over the chocolate pieces and heat to 223°F (106°C). Wait for the mixture to cool and add the softened gelatin sheets. Set aside to chill.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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