8/26/08

deconstructed plaisir sucre...


This dessert is Pierre Herme's creation. I take his recipe, add a pinch of cardamom to the milk chocolate whipped cream and deconstruct it into my version. It takes two days to prepare and finish this plate as I need to chill the praline-covered hazelnut dacquoise and based milk chocolate whipped cream overnight.

14 comments:

Y said...

Oh, beautiful! I've often thought about attempting this, but it just looks too rich to stomach, crazy as that sounds!

Thip said...

Thanks, Y.
As it's really rich and sweet, I think cardamom gives a nice combination to chocolate and helps balance the sweetness of this dessert.

Zita said...

Aww.. it's like looking at circus picture.. if it's in my plate I don't think
I can eat eat a lmost to perfect to break it with a fork :)

Colloquial Cook said...

Ahah, whoever tried that dessert in the PH shop knows that it's nothing like too sweet or too rich!! Actually your brain stops working after the first bite, you just go with the flow :-)

Leonor said...

Spectacular!! Your work is awesome!! I wish I could bite one of those...

:)

Christy said...

Oh wow!!! Your dessert looks so beautiful!! I like that you actually interpreted the dessert in your own way. It'll be the first thing I order if I skip lunch (which is quite often, because to be honest, I prefer having 2 desserts instead of a main lunch meal). Oh, and what kind of mold did you use to make the chocolate sphere?

Thip said...

Christy, I'm the same way--I can skip lunch or dinner and have only dessert. :)
p.s. I use half sphere mold from http://www.siliconezoneusa.com/proddir/archive/95///0/50/category=molds : scroll down to # 4953 Chocolate Butter Mold Red

Thank you, Zita and Leonor...

Colloquial, I'd definitely try this one if I visit Paris next time.

Mushka said...

It looks just simply perfect! Now you make me crave for some plasir sucree... mmm

Manggy said...

Beautiful! I tried to start it once, unfortunately the hazelnut meal I bought was stale, so I just gave it away :(

Vera said...

Thip, this is gorgeous! I love your variation even more (I'm the biggest cardamom fan).

Tartelette said...

I love making and eating Plaisir Sucre. Your deconstructed version is perfect! I made one last week for a bday party, not deconstructed though... :)

Jo. said...

wooow. So gorgeous. If only the preparation time was shorter.

Aran said...

i made this before. i adapted it a bit and had it on the menu at my previous job as a special. lovely!

Venus ~ Vi said...

Just stunning! I always want to give this a try but the lengthy recipe makes me drag my feet -__-

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