• Prep Time 180 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This amazing dessert will be a stunner on any dinner table. Fans of all things chocolate should definitely give this recipe a go.

Recipe and photo courtesy of CNIEL.

Recipe Ingredient

  • Praline Feuilleutine
  • 150g praline paste
  • 50g dark chocolate manjari
  • 40g orange confit
  • 90g feuilletine or crushed rice krispies
  • Hazelnut Dacquoise
  • 87.5g egg white
  • 32.5g granulated sugar
  • 75g hazelnut powder, roasted
  • 75g powdered sugar
  • 2 coffee beans, grated
  • Ganache moelleuse:
  • 150g milk
  • 48g egg yolk
  • 150g 35% cream
  • 48g sugar
  • 210g dark chocolate
  • Chocolate Chantilly
  • 20g coffee beans
  • 1 orange zest
  • 140g milk chocolate
  • 200g cream


    Praline Feuilleutine
  1. Melt chocolate and praline paste together.
  2. Add feuilletine and orange confit. Mix gently, pour in appropriate molds, then keep in fridge.
  3. Hazelnut Dacquoise
  4. Whip egg white and granulated sugar to a meringue.
  5. Fold in hazelnut powder and powdered sugar.
  6. Spread out on a silpat sheet and sprinkle with grated coffee beans.
  7. Bake at 180°C for between 12 to 15 minutes.
  8. Let it set and cut in frame size.
  9. Ganache moelleuse:
  10. Add milk and cream in a saucepan and boil. Bring to a simmer before removing from heat.
  11. Whisk egg yolks and sugar in a bowl. Slowly add in milk and cream mixture bit by bit.
  12. Boil mixture in a saucepan over low heat till it thickens then remove from heat.
  13. Gently add in chocolate to the mixture.
  14. Emulsify the mixture. Store in fridge.
  15. Chocolate Chantilly
  16. Boil the cream, orange zest and crush coffee beans. Pour the mixture slowly into the milk chocolate and keep overnight in chiller.
  17. Strain before use.
  18. Whip up on the next day and pipe on the gateau.
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