Making the crumble
Making the milk chocolate icing
- 2 1/3 cups water (56 cl)
- 3 1/2 ounces sugar (100 g)
- 5 1/4 ounces glucose (150 g)
- 1 cup heavy cream (25 cl)
- 8 3/4 ounces milk couverture chocolate (250 g)
- 3 1/2 ounces ivory couverture (100 g)
- 2 gelatin sheets
Making the feuilletine praline
- 10 1/2 ounces feuilletine (300 g)
- 1 pound 12 1/4 ounces praline (800 g)
- 8 3/4 ounces milk couverture chocolate (250 g)
Preparing the milk chocolate mousse
- 13 ounces milk couverture chocolate (365 g)
- 1 1/4 cups heavy cream (30 cl)
- 7 ounces crème anglaise (see below) (200 g)
- For crème anglaise:
- 1/2 cup milk (12.5 cl)
- 1/2 cup heavy cream (12.5 cl)
- 6 1/4 teaspoons sugar (25 g)
- 1 3/4 ounces egg yolks (50 g)
Making the caramel mousse
- 8 3/4 ounces sugar (250 g)
- 1 3/4 cups heavy cream (42 cl)
- 5 3/4 ounces glucose (165 g)
- 1 1/2 ounces butter (40 g)
- For pâte à bombe:
- 2 1/4 ounces sugar (60 g)
- 1 ounce glucose (25 g)
- 5 tablespoons water (7.5 cl)
- 6 1/3 ounces egg yolks (180 g)
Assembly
Instructions
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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