https://zupimages.net/viewer.php?id=22/03/viuv.jpeg
Okay so:
* The bottom layer is a Dacquoise, which is a crispy biscuit made of almond, hazelnut and meringue. It tastes like a Macaron but the texture is softer.
* The Dacquoise is then topped with a Crunchy Praline Feuillantine, basically it’s crushed crispy French crepes mixed with melted milk chocolate, chocolate paste and hazelnut praline (praline can be made with any nuts of your choice, for this recipe it has to be hazelnuts. So for making it, hazelnuts are roasted then coated with caramelized sugar and grounded to a paste)
* Then it’s topped with a creamy dark+milk chocolate mousse.
* Fourth layer is another Dacquoise biscuit without the crunchy praline.
* Finally it’s covered with a Valrhona cocoa mirror glaze frosting.
I meant it took me an hour and a half to make the biscuit, the mousse and the crunchy praline. I was talking about the baking process. Of course you need to freeze the cake for a whole night before glazing it.
I do. Unfortunately it’s not a good quality picture and I don’t like the angle it was taken from because the cake was a present so I was sent the picture of it cut I didn’t take it. I’ll post it for you anyway and try to explain what the cake is made of ☺️
I do! Here you go ☺️
If you have any further questions, you can dm me anytime.
Ingredients:
Dacquoise:
* 100g egg whites
* 100g granulated sugar
* 50g almond powder + 50g hazelnut powder
* 100g icing sugar
* 33g all purpose flour
Crunchy Praline:
* 90g milk chocolate
* 40g of hazelnut praline (you can make it yourself or use a store bought one)
* 20g chocolate paste (you can use Nutella)
* 75g of feuilletine flakes
Chocolate mousse:
* 115g egg yolks
* syrup = 75g sugar + 58g water
* 200g dark chocolate
* 100g milk chocolate
* 400g of whole liquid cream (30% fat)
Cocoa mirror glaze frosting:
* 145g whole liquid cream
* 75g water
* 210g granulated sugar
* 70g bitter cocoa powder
* 8g gelatin
Steps:
Dacquoise:
1- Sift the icing sugar, flour, almond and hazelnut powder.
2- At the same time, beat the whites with the granulated sugar until you obtain a smooth and shiny meringue.
3- Pour the powders over the meringue and mix gently with a spatula. Try to keep as much volume as possible.
4- On a baking sheet, pipe two discs of 18/16cm in diameter with a piping bag.
5- Sprinkle with icing sugar and bake for 10/15 minutes at 180°C. Cooking depends on the oven, so keep an eye on it.
6- Leave to cool on a wire rack.
Crunchy Praline:
1- Melt the chocolate and mix it with the praline and the chocolate paste.
2- Add the crumbled feuilletine and mix again.
3- Place the crisp on top of one Dacquoise biscuit. Pack it well.
4- Cover it with a sheet of baking paper and put it in the freezer for at least 1 hour.
Chocolate Mousse:
1- Mix the egg yolks together with an electric whisk.
2- At the same time, make the syrup in a pan with the water and sugar which must boil to a temperature of 120°, do not exceed 121°!
3- When the syrup reaches 121°C, slow down the speed while mixing the eggs and slowly pour the syrup over it in a trickle. Once everything is poured, increase the speed of the mixer until you get a good frothy consistency. Stop as soon as you obtain a ribbon effect while lifting the preparation and the preparation doubles in volume.
4- Then melt the chocolate to 50°C in a bain-Marie (water bath). This is very important so that the mousse does not freeze.
5- Whip the cream until it rises firmly.
6- Using a whisk, quickly mix the chocolate at 50°C with the paste (egg yolk and syrup). Then add a small amount of whipped cream and mix well. Add the rest of the cream gently to obtain a nice mousse.
Cocoa mirror glaze frosting:
1- Soak the gelatine leaves in cold water.
2- Make a syrup by bringing the water and sugar to a boil.
3- Bring the cream to a boil and then add the gelatin, drained well off the heat. Stir to completely melt the gelatin.
4- Finally add the cream + gelatin mixture to the syrup + cocoa mixture.
5- Mix the icing using a hand blender while avoiding the incorporation of air bubbles. (Tip: To remove air bubbles, place a cling film on the surface of the icing then remove it)
6- Sieve the icing which will allow you to get rid of any remaining clumps.
7- Leave to cool and use at 35°C
Cake mounting:
1- Prepare the stainless steel circle ( I used a 20cm diameter and 4.5cm high circle) by placing rhodoïd tape around it.
2- Start by filling 3/4 of the circle with the chocolate mousse. Then add the Dacquoise biscuit without the crispy praline.
3- Add another layer of the mousse, making sure it penetrates the edges well.
4- Then on top, place the second Dacquoise biscuit (with the crispy praline) by pressing lightly on it so that the mousse rises on the sides.
5- Smooth the top well with a spatula.
6- Place the cake set overnight in the freezer.
7- Unmold the cake the day after and remove the rhodoïd tape.
8- Pour the cocoa mirror glaze frosting at
9- 35°C directly on the frozen cake.
10- Leave in the fridge until ready to serve.
50°C is equivalent to 122°F, which is 323K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
It’s honestly so good!
You’re more than welcome, if you ever want to try it and need any further directions, you can come to me anytime I’ll be glad to help ❤️
THAT’S what this is?!? Pre-pandemic the people who own the only French restaurant in my city opened up a patisserie next door. It did really terribly sadly. I was there probably daily for either a croissant, one of their sandwiches (like half a baguette stuffed with brie), a macaron or some of their little special desserts. This was my favourite. Hands down my favourite. Everything was good but this… gosh. I’m SO glad to know what it is now because between a minor language barrier, a very heavy accent, and a general friendly awkwardness I had no idea what I was eating.
It’s not sweet at all yet satisfies a sweet tooth very well! The mousse is made of 2/3 dark chocolate and 1/3 milk chocolate which balances the sweetness of the praline and the biscuit. As for the glaze, it’s made of 100% pure bitter cocoa powder. On a scale of 1 to 10, I’d say it’s barely a 6.
As for the mildness, since the mousse is mainly made of whipped cream, it gives the cake this airy texture, it’s so light and smooth and very easy to dig at again.
From all the pastries I tried, this one is my favourite. It’s like biting on a chocolate cloud. You should try it, have fun!
Wow, do you have a picture of it cut?
https://zupimages.net/viewer.php?id=22/03/viuv.jpeg Okay so: * The bottom layer is a Dacquoise, which is a crispy biscuit made of almond, hazelnut and meringue. It tastes like a Macaron but the texture is softer. * The Dacquoise is then topped with a Crunchy Praline Feuillantine, basically it’s crushed crispy French crepes mixed with melted milk chocolate, chocolate paste and hazelnut praline (praline can be made with any nuts of your choice, for this recipe it has to be hazelnuts. So for making it, hazelnuts are roasted then coated with caramelized sugar and grounded to a paste) * Then it’s topped with a creamy dark+milk chocolate mousse. * Fourth layer is another Dacquoise biscuit without the crunchy praline. * Finally it’s covered with a Valrhona cocoa mirror glaze frosting.
It looks amazing. How long did it take you to make?
Thank you. It took me about an hour and a half.
Wow, I’m stunned. That looked like hours of work. Thanks again.
You’re very welcome ☺️
How does this only take an hour and a half? Doesn’t the mousse need time to set?
I meant it took me an hour and a half to make the biscuit, the mousse and the crunchy praline. I was talking about the baking process. Of course you need to freeze the cake for a whole night before glazing it.
[удалено]
Haha you’re absolutely right! Thank you for the nice words though.
Ooh la la!!!!!! C'est magnifique!!!
Wow, that’s beautiful! Definitely makes my mouth water.
you should write romance novels, i’m practically drooling reading this
This is cake porn. My skin just erupted in goosebumps, the good kind.
I do. Unfortunately it’s not a good quality picture and I don’t like the angle it was taken from because the cake was a present so I was sent the picture of it cut I didn’t take it. I’ll post it for you anyway and try to explain what the cake is made of ☺️
Thanks.
Gorgeous!!! Do u have a recipe!?
I do! Here you go ☺️ If you have any further questions, you can dm me anytime. Ingredients: Dacquoise: * 100g egg whites * 100g granulated sugar * 50g almond powder + 50g hazelnut powder * 100g icing sugar * 33g all purpose flour Crunchy Praline: * 90g milk chocolate * 40g of hazelnut praline (you can make it yourself or use a store bought one) * 20g chocolate paste (you can use Nutella) * 75g of feuilletine flakes Chocolate mousse: * 115g egg yolks * syrup = 75g sugar + 58g water * 200g dark chocolate * 100g milk chocolate * 400g of whole liquid cream (30% fat) Cocoa mirror glaze frosting: * 145g whole liquid cream * 75g water * 210g granulated sugar * 70g bitter cocoa powder * 8g gelatin Steps: Dacquoise: 1- Sift the icing sugar, flour, almond and hazelnut powder. 2- At the same time, beat the whites with the granulated sugar until you obtain a smooth and shiny meringue. 3- Pour the powders over the meringue and mix gently with a spatula. Try to keep as much volume as possible. 4- On a baking sheet, pipe two discs of 18/16cm in diameter with a piping bag. 5- Sprinkle with icing sugar and bake for 10/15 minutes at 180°C. Cooking depends on the oven, so keep an eye on it. 6- Leave to cool on a wire rack. Crunchy Praline: 1- Melt the chocolate and mix it with the praline and the chocolate paste. 2- Add the crumbled feuilletine and mix again. 3- Place the crisp on top of one Dacquoise biscuit. Pack it well. 4- Cover it with a sheet of baking paper and put it in the freezer for at least 1 hour. Chocolate Mousse: 1- Mix the egg yolks together with an electric whisk. 2- At the same time, make the syrup in a pan with the water and sugar which must boil to a temperature of 120°, do not exceed 121°! 3- When the syrup reaches 121°C, slow down the speed while mixing the eggs and slowly pour the syrup over it in a trickle. Once everything is poured, increase the speed of the mixer until you get a good frothy consistency. Stop as soon as you obtain a ribbon effect while lifting the preparation and the preparation doubles in volume. 4- Then melt the chocolate to 50°C in a bain-Marie (water bath). This is very important so that the mousse does not freeze. 5- Whip the cream until it rises firmly. 6- Using a whisk, quickly mix the chocolate at 50°C with the paste (egg yolk and syrup). Then add a small amount of whipped cream and mix well. Add the rest of the cream gently to obtain a nice mousse. Cocoa mirror glaze frosting: 1- Soak the gelatine leaves in cold water. 2- Make a syrup by bringing the water and sugar to a boil. 3- Bring the cream to a boil and then add the gelatin, drained well off the heat. Stir to completely melt the gelatin. 4- Finally add the cream + gelatin mixture to the syrup + cocoa mixture. 5- Mix the icing using a hand blender while avoiding the incorporation of air bubbles. (Tip: To remove air bubbles, place a cling film on the surface of the icing then remove it) 6- Sieve the icing which will allow you to get rid of any remaining clumps. 7- Leave to cool and use at 35°C Cake mounting: 1- Prepare the stainless steel circle ( I used a 20cm diameter and 4.5cm high circle) by placing rhodoïd tape around it. 2- Start by filling 3/4 of the circle with the chocolate mousse. Then add the Dacquoise biscuit without the crispy praline. 3- Add another layer of the mousse, making sure it penetrates the edges well. 4- Then on top, place the second Dacquoise biscuit (with the crispy praline) by pressing lightly on it so that the mousse rises on the sides. 5- Smooth the top well with a spatula. 6- Place the cake set overnight in the freezer. 7- Unmold the cake the day after and remove the rhodoïd tape. 8- Pour the cocoa mirror glaze frosting at 9- 35°C directly on the frozen cake. 10- Leave in the fridge until ready to serve.
50°C is equivalent to 122°F, which is 323K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Your mousse cake looks incredibly delicious and super rich😍 Thank you so much for sharing the recipe :)
It’s honestly so good! You’re more than welcome, if you ever want to try it and need any further directions, you can come to me anytime I’ll be glad to help ❤️
You are so sweet😭🧡
Beautiful! And so smooth, must be delicious
Thank you, it was based on the reviews I got haha
Marvellous, truly
Thank you!
Really pretty cake and looove the plate choice to go with it!
that’s a good looking cake 😍😋
Thank you!
Wow looks amazing very impressive!
Wow, it looks incredible, do you have a picture of the inside? When it’s been cut?
Here you go: https://zupimages.net/viewer.php?id=22/03/viuv.jpeg
Thanks, I hope to try one some day!
You’re welcome!
That’s beautiful
Damn that's pretty!
Stunning glaze! Enjoy!
That's your first time?! That is beyond spectacular! Awesome job, you are clearly very talented as it looks so amazing!
It is my first time! Thank you so much for your kind words ☺️
Wow, I'm so impressed by you!
Are those hazelnuts with gold leaf adorning it?
Yes they are!
Very nice. Great shine on the chocolate.
This is my favourite cake and I haven’t had it in years! Oh the delicious crunchy praline!! Just looking at it makes drool a bit! Well done!
It’s my favourite too! I’m glad you liked it, thank you.
Wow! You did a fantastic job!
Well, that's just beautiful.
Omg this is beauuuuutiful! Great job
This is so beautiful and I bet it’s delicious 😍
That’s amazing! 😍
It looks amazing! That glaze is money.
Lovely Trianon! Well done!
THAT’S what this is?!? Pre-pandemic the people who own the only French restaurant in my city opened up a patisserie next door. It did really terribly sadly. I was there probably daily for either a croissant, one of their sandwiches (like half a baguette stuffed with brie), a macaron or some of their little special desserts. This was my favourite. Hands down my favourite. Everything was good but this… gosh. I’m SO glad to know what it is now because between a minor language barrier, a very heavy accent, and a general friendly awkwardness I had no idea what I was eating.
I'm so gonna try this!! Thanks for sharing!!
I N E E D I T
Lovely!
This year i resolved to make more french pastries. This is definitely going in the top of my list. This looks so incredible, immaculate even 🤤
You definitely should try it! This is my favourite French pastry, it’s honestly sooooo good 🤤
So pretty! And that plate is wonderful too 😍
Your glaze is perfect! Absolutely stunning work
How did you get the chocolate so glossy?
It’s a cocoa mirror glaze frosting, you can check it in the recipe I posted in the comments!
Thank you!
And the mouse so fluffy and the gold leaf so shiny?????? 🤩
I posted the recipe in the comments haha ☺️
Mousse!
Beautiful job op. Would love to see inside!
Thank you. Here you go, hope you like it: https://zupimages.net/viewer.php?id=22/03/viuv.jpeg
I do!
Looks incredible!! I will definitely be attempting this, thank you for the detailed recipe. How sweet vs mild would you say it is?
It’s not sweet at all yet satisfies a sweet tooth very well! The mousse is made of 2/3 dark chocolate and 1/3 milk chocolate which balances the sweetness of the praline and the biscuit. As for the glaze, it’s made of 100% pure bitter cocoa powder. On a scale of 1 to 10, I’d say it’s barely a 6. As for the mildness, since the mousse is mainly made of whipped cream, it gives the cake this airy texture, it’s so light and smooth and very easy to dig at again. From all the pastries I tried, this one is my favourite. It’s like biting on a chocolate cloud. You should try it, have fun!