Sweet Delights

Credit: Atelier Mai 98

The essence of this milk chocolate, praline, and Piedmont hazelnut cake is the contrast between the milk chocolate and the varied textures—at once crispy, crunchy, and smooth—and the complex sensations they give.

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 (30 pieces)


Step 1: Roasted, Crushed Hazelnuts

On a baking sheet covered with parchment paper, spread the hazelnuts out in a single layer and roast them at 320°F (160°C) for 20 minutes. Using a sieve, remove the skins, then crush the nuts.

Step 2: Dacquoise Hazelnut Biscuit

On a dish, roast the ground hazelnuts at 300°F (150°C) for 10 minutes. Sift the confectioners sugar and ground hazelnuts together. Beat the egg whites to stiff peaks while adding the sugar in three parts. Fold in the sifted mixture, using a spatula.

This recipe was originally published in "My Best Pierre Hermé" (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

Other recipes by Pierre Hermé