Nutty Milk Crunchy Fondant

Credit: Mathilde de l'Ecotais
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (10 people)

Making the hazelnut ice cream

Making the milk chocolate mousse

Preparing the nougatine

Preparing the icing

Assembling the dessert


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests