This crisp dessert combines chocolate mousse, nougatine, and hazelnut – can you say heavenly?
Making the hazelnut success
- 8 ounces confectioners’ sugar (225 g)
- 8 ounces whole hazelnuts, raw (225 g)
- 2 2/3 ounces flour (75 g)
- 10 1/2 ounces egg whites (300 g)
- 4 1/2 ounces granulated sugar (125 g)
Making the nougatine
- 3 1/2 ounces sugar (100 g)
- 3 1/2 ounces glucose (100 g)
- 3 1/2 ounces sliced almonds (100 g)
- 3 1/2 ounces softened butter (100 g)
Preparing the chocolate mousse
Making the caramel ice cream and nougatine garnish
Preparing the chocolate icing and praline cream
- for chocolate icing:
- 3 cups water (70 cl)
- 1 pound 15 3/4 ounces sugar (900 g)
- 5 1/4 ounces powdered milk (150 g)
- 7 ounces cocoa powder (200 g)
- 2 1/2 cups heavy cream (60 cl)
- 8 gelatin sheets
- for praline cream:
- 13 1/4 ounces crunchy praline (Chocolaterie de l’Opéra) (375 g)
- 4 1/2 ounces Weiss praline (125 g)
Instructions
Step 1: Making the hazelnut success
Oven-roast the hazelnuts, remove the skin, chop coarsely, and mix together with confectioners’ sugar and sifted flour. Beat the egg whites and stiffen with granulated sugar. Gently combine the two mixtures. Transfer to a pastry bag fitted with a smooth No. 9 nozzle, pipe the batter onto a Silpat mat, making disks 2 1/2 inches (6 cm) in diameter, then bake in a 293°F (145°C) oven. Let cool and set aside in a dry place.
Step 2: Making the nougatine
Melt sugar and glucose in a pan, without browning. Add sliced almonds and mix well. Add butter in small pieces. Once the ingredients are well mixed, set aside in a tub until needed. You will use the amount needed for this recipe as follows: spread the mixture out on a Teflon baking sheet, approximately 10 1/2 ounces (300 g) per 16 × 24 inch (40 × 60 cm) baking sheet. Bake in a 350°F (180°C) oven. Once the nougatine is ready, use a round pastry cutter to cut into disks 1 3/4 inches (4 cm) in diameter.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
