Nutty Milk Crunchy Fondant
Making the hazelnut ice cream
Making the milk chocolate mousse
- 1 pound 5 ounces crème anglaise (see below) (600 g)
- 2 pounds 6 1/2 ounces Jivara milk couverture chocolate (1.1 kg)
- 3 3/4 cups heavy cream (90 cl)
- for crème anglaise:
- 1 cup milk (25 cl)
- 1 cup heavy cream (25 cl) ♥
- 1 3/4 ounces sugar (50 g)
- 3 1/2 ounces egg yolks (100 g)
Preparing the nougatine
Making the crumble
Preparing the icing
Assembling the dessert
- caramelized hazelnuts (SQ)
- praline pastry cream lace
Step 1: Making the hazelnut ice cream
Combine the following ingredients and heat to 183°F (84°C): milk, heavy cream, powdered milk, glucose, sugar, butter, and praline. Chill to 39°F (4°C), let sit, and process in the ice cream maker. Once the ice cream has been processed, add the crushed caramelized hazelnuts.
Step 2: Making the milk chocolate mousse
Use Flexipan molds to make the mousse into domes.
First, whip the heavy cream and chop the chocolate into pieces.
Prepare the crème anglaise by beating egg yolks and sugar together, and then adding the boiling hot milk and cream. Continue cooking until the mixture thickens.
Add the chocolate pieces to the hot crème anglaise. Remove from heat and gently fold in the whipped cream.
Fill the Flexipan molds with the mousse and make a well in the center. Chill.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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