Credit: Mathilde de l'Ecotais

In crispy layers, salted and candied pine nuts, caramel icing

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Ingredients (10 people)

Making the feuilletine praline

Making the nougatine

Making the chocolate lace

Finish and presentation


Step 1: Making the feuilletine praline

Melt the milk couverture chocolate. Combine praline and feuilletine, then fold in the melted milk couverture. Roll out to a 1/2 inch (1.5 cm) thick layer between two sheets of parchment paper. Refrigerate to set, then cut out a 14 1/2 inch (37 cm) square and place it on the bottom of the baking frame.

Step 2: Making the milk chocolate mousse

Whip the heavy cream. Melt the milk couverture chocolate, let cool to room temperature, and add the whipped cream. Pour into the baking frame. Smooth out the top, and refrigerate until needed.

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

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