Coffee-Chocolate-Nougatine-Praline

By Alain Ducasse

Premium

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

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

7 ounces sugar (200 g)
1 1/3 cups heavy cream (33 cl)
4 2/3 ounces glucose (130 g)
1 ounce butter (30 g)
3 1/2 ounces milk couverture chocolate (100 g)
2 gelatin sheets

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

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

coffee-flavored pastry cream (SQ)

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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.