Chocolate and praline cake
162g of dark chocolate
87g of butter
130g egg white
50g of yellow
65g whole eggs
112g of sugar
112g almond powder
50g of flour
a nice teaspoon of baking powder
a pinch of fleur de sel
a little butter ointment (about 20/30g)
60g almond/hazelnut praline
15g of flaky glitter or lace crepe
75g dark chocolate,
125g of liquid cream 30% minimum
15g of honey
15g of glucose
dark chocolate icing:
200g of dark chocolate
25g cocoa butter
40g seed oil of reason reason output other neutral oil
procedure of the recipe:
boil the cream, honey and glucose in a saucepan. pour it over the chocolate previously crushed, mix with a spatula and give a dip with a hand blender.
chocolate almond biscuit
preheat your oven to 160°. place 60g chocolate and butter in a bowl and melt the mixture gently in a water bath. meanwhile in a bowl, mix gently and with a spatula the 65g whole egg, yolks, almond powder, sugar, yeast and fleur de sel. until a nice homogeneous mass is obtained.
add chocolate and warm but not hot melted butter to this mixture.
whisk the egg whites into foamy and not too stiff snow and add them to the chocolate mixture in three steps. the first one to homogenize the mixture and the other two to bring lightness to the whole.
then add the flour and the rest of the crushed chocolate.
bake for 40 minutes of cooking, all right for me. to be sure, check ten minutes before the end by planting a sharp knife, it must come out clean.
let it cool completely.
mix the praline with the puff pastry.
dark chocolate glaze
heat the chocolate and cocoa butter gently in the bain marie, add the oil at the end, mixing well with a spatula. mix with a hand blender for a perfect result, but it is not mandatory. use at 40°. assembly
spread the crispy praline on the cake with a spatula in the hollow formed by the slit and place it in the freezer for 30 minutes.
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