Praline mousse cake using a Thermomix
(5)
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The Praline Mousse Cake is a decadent masterpiece that takes your taste buds on a luxurious journey through the world of chocolate and hazelnuts. Originating from the French patisserie tradition, this cake is not just a dessert; it's an experience! Imagine layers of airy mousse infused with rich praline, nestled atop a delicate dacquoise base, all held together with a crispy hazelnut crunch. Fun fact: praline was invented in the 17th century by a French chef named Clément Lassagne, who created it for a French diplomat. This cake is a tribute to that sweet legacy, inviting you to indulge in its creamy richness and delightful textures. Perfect for celebrations or a fancy dinner party, this cake will have everyone begging for seconds (and maybe even the recipe)!
Ingredients
- 45 g Hazelnut oil
- 2 Eggs
- 20 g Granulated sugar
- 45 g Icing sugar
- 20 g Hazelnut
- 100 g Chocolate praline
- 100 g Praline
- 3 Sheet(s) Gelatin
- 350 g Fresh liquid cream
Steps
- Add 45 g of hazelnut oil in the food processor bowl.
- Mix chop: 15sec / 0°C / Speed 6.
- Transfer the content of the preparation content in a container.
- Setaside the preparation content.
- Wash the food processor bowl.
- Preheat the oven at 170°C.
- Line a baking sheet with parchment paper and set aside.
- Place the whisk.
- Add 2 eggs only white in the food processor bowl.
- Mix manual: 3:00min / 0°C / Speed 3.
- Add 20 g of granulated sugar in the food processor bowl.
- Add the hazelnut powder to the bowl of the food processor.
- Add 45 g of icing sugar in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Remove the whisk.
- Gently mix using a spatula.
- Transfer the content of the preparation content in a piping bag.
- Wash the food processor bowl.
- Add 20 g of hazelnut in the food processor bowl.
- Mix manual: 2sec / 0°C / Speed 5.
- Create a spiral of dough on the prepared baking sheet to form a disc the same diameter as your pastry ring. Sprinkle with crushed hazelnuts.
- Cook in the oven at 170°C during 23min.
- Wash the food processor bowl.
- Remove the dacquoise from the oven and let it cool completely before using it.
- Cut in pieces, and add 100 g of chocolate praline in the food processor bowl.
- Mix manual: 5:00min / 60°C / Speed .
- Add 100 g of praline in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Spread the crispy layer over the dacquoise using the back of a tablespoon.
- Setaside the preparation content in a fridge.
- Wash the food processor bowl.
- The praline mousse (the day before)
- Add 3 sheet(s) of gelatin in a Preparation name.
- Add 2 eggs only the yellow, 100 g of fresh liquid cream in the food processor bowl.
- Mix manual: 5:00min / 85°C / Speed 3.
- Add the praline milk chocolate and the praline.
- Mix manual: 40sec / 0°C / Speed 3.
- Add the drained gelatin.
- Mix manual: 10sec / 0°C / Speed 3.
- Pour transfer the mixture into a container and let it sit at room temperature until it cools down to about 30 °C.
- Wash the food processor bowl.
- Place the whisk.
- Add 250 g of fresh liquid cream in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Remove the whisk.
- Until you achieve whipped cream. Fold the whipped cream into the praline cream using a spatula.
- Line the bottom of a pastry circle (Ø 18 cm) to ensure it is completely airtight.
- Spread a bit of praline cream at the bottom of the mold, then use the back of a tablespoon to line the bottom and the sides of the mold.
- Pour the remaining praline cream, then place the dacquoise disc in the center so that the praline crunch touches the cream.
- Smooth using a spatula with a curve, then let it rest in the refrigerator overnight.
- The finishing (on the same day)
- Turn the cake onto a serving platter so that the biscuit is on the bottom, then gently remove the pastry ring by heating the edges (using your hands or a blowtorch).
- Dust with cocoa powder and serve immediately.
