In crispy layers, salted and candied pine nuts, caramel icing
Making the feuilletine praline
- 2 pounds 3 ounces crunchy praline (1 kg)
- 10 1/2 ounces milk couverture chocolate (300 g)
- 10 1/2 ounces feuilletine (300 g)
Making the milk chocolate mousse
Making the caramel icing
Making the nougatine
- 8 3/4 ounces sugar (250 g)
- 3 1/2 ounces glucose (100 g)
- 3 1/2 ounces chopped almonds (100 g)
Making the nougatine ice cream
- 1 quart milk (1 liter)
- 6 3/4 tablespoons heavy cream (10 cl)
- 1 3/4 ounces powdered milk (50 g)
- 1 3/4 ounces glucose (50 g)
- 8 3/4 ounces granulated sugar (250 g)
- 8 eggs
- 2 1/3 ounces butter (65 g)
- 7 ounces nougatine (200 g)
Preparing the candied pine nuts
Making the chocolate lace
- 1 pound sugar (450 g)
- 1 1/2 teaspoons pectin (6 g)
- 5 1/4 ounces butter (150 g)
- 5 1/4 ounces cocoa paste (150 g)
- 4 1/4 ounces glucose (120 g)
- 1 cup water (24 cl)
- 1 ounce cocoa powder (30 g)
Finish and presentation
Instructions
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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