Louis XV with a Praline Crunch
Making the dacquoise
Making the feuilletine layer
- 2 pound 10 1/3 ounces praline (1.2 kg)
- 1 pound 5 ounces feuilletine (600 g)
- 10 1/2 ounces ivory couverture (300 g)
Making the paradise ganache
Making the chocolate mousse
- 1 pound 12 1/4 ounces Paradise ganache (see ingredients and recipe above) (800 g)
- 3 cups heavy cream (70 cl)
Finish and presentation
- milk chocolate curls (SQ)
- gold leaf
Paradise ganache, called for in this recipe, needs to be made the day before.
Serve the Louis XV on a round, medium-sized plate. Decorate the dessert with milk chocolate curls and a piece of gold leaf.
Step 1: Making the dacquoise
Combine hazelnut powder and granulated sugar. Use an electric mixer to beat the egg whites, and stiffen little by little with confectioners’ sugar. Gently fold in the hazelnut-sugar mixture. Spread on a baking sheet, covered with a sheet of parchment paper measuring 16 × 24 inches (40 × 60 cm).
Bake in a 375°F (190°C) convection oven for 10 minutes. Let cool. Use a round pastry cutter to cut the dacquoise into rounds 4 inches (10 cm) in diameter.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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