Nutty Milk Crunchy Fondant

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Credit: Mathilde de l'Ecotais
1
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Ingredients (10 people)

Making the hazelnut ice cream

Making the milk chocolate mousse

Preparing the nougatine

Preparing the icing

Assembling the dessert

Instructions

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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