Traditionally made of three layers of puff pastry, alternating with two layers of pastry cream, Chef Lin’s version is something that no one can resist!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4-6
INGREDIENTS:
- For the Hazelnut Dacquiose
- 150g Egg whites
- 50g Sugar
- 135g Ground hazelnut
- 150g Sugar
- 35g Hazelnut, roasted and chopped
For the Crispy Praline
- 160g Praline paste
- 16g Milk chocolate
- 12g Butter
- 80g Feuillentine
For the Jivara Chantilly
- 315g Cream
- 210g Milk chocoalte jivara
DIRECTIONS:
For the Hazelnut Dacquoise
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Prepare the workstation.
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Scale the ingredients.
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Stir ground hazelnut with the 150g of sugar, set aside
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Whip the egg whites with 50g of sugar to soft peaks.
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Fold the dry ingredients into the whipped egg whites.
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Spread the dacquiose onto a tray lined with parchment paper and sprinkle the chopped hazelnuts on top
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Bake at 160ºC till golden brown.
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Cool down and set aside.
For the Crispy Praline
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Prepare the workstation.
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Scale the ingredients.
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Melt milk chocolate with butter and mix into the praline paste.
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Fold the feuillentine into the mixture.
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Spread the crispy praline on top of the dacquoise and set in the chiller.
For the Jivara Chantily
- Prepare the workstation.
- Scale the ingredients.
- Bring to boil cream and pour on top of the chocolate.
- Mix well, blend with hand blender and strain into container, cover with clingfilm and keep one night in chiller.
Assembling
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With a small amount of Chantilly, stick on sheet of milk chocolate on top of the dacquoise.
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With a round nozzle, pipe dome on top and cover with another sheet of milk chocolate.
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Keep in chiller until ready to serve.