2/20/09

chocolate hazelnut napoleon...

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This dessert is adapted from Pierre Herme's Plaisir Sucre. I make some changes by using the chocolate tuiles that made from non-alkalized cocoa powder, flavoring the ganache with orange extract, and adding dark chocolate and orange zest into the praline.
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The chocolate tuile makes a big different for this dessert. Its intense and bitter flavor helps balance the sweetness and richness of the milk chocolate.
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Components:
- Hazelnut Dacquoise
- Praline
- Milk Chocolate-Orange Ganache
- Chocolate Tuile sheet
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for the dacquoise (8" square pan)
- 70 g hazelnut flour
- 100 g powdered sugar
- 3 egg whites, room temperature
- 35 g sugar
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for the praline
- 200 g Nutella
- 50 g 64% dark chocolate, melted
- 30 g corn flake
- 15 g unsalted butter, melted and cooled
- 1 orange zest
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for the ganache
- 190 g milk chocolate, chopped
- 165 g heavy cream
- 5 g orange extract
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for the tuile
- 70 g all purpose flour
- 30 g non-alkalized cocoa powder
- 100 g unsalted butter, room temperature
- 100 g powdered sugar
- 3 egg whites, room temperature
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Procedures:
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for the dacquoise
1. Sift hazelnut flour and powdered sugar together, set aside.
2. Whisk egg whites and sugar to firm peaks.
3. Fold in dry ingredients.
4. Pour into a pan lined with parchment paper.
5. Bake at 325 degrees F for 25-30 minutes.
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for the praline
1. Combine all ingredients together in order in a bowl.
2. Using an offset, spread the praline over the dacquoise.
3. Cover and chill.
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for the ganache
1. Bring cream to a boil.
2. Pour over the chocolate, add the extract and stir gently until smooth.
3. Cool it down at room temperature, place into a pastry bag with plain tip.
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for the tuile
1. Sift flour and cocoa powder together, set aside.
2. Mix butter and sugar until smooth.
3. Add egg whites.
4. Add the sifted dry ingredients, mix until incorporated.
5. Spread on silpat using stencil and bake at 325 degrees F for 5-7 minutes, depending on how thick it is.
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Assembly:
1. Cut the praline-covered dacquoise into 3.5"x 1.5" rectangles.
2. Pipe the ganache over the praline-covered dacquoise.
3. Top with chocolate tuile.
4. Repeat one more layer of the ganache and chocolate tuile.
5. Pipe the whipped cream on top, then finish with the chocolate tuile.
6. Garnish with whipped cream, caramelized hazelnut and mint leave.
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9 comments:

Shari@Whisk: a food blog said...

Ooh, I wish I lived near you! That looks amazing!

Anonymous said...

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Anonymous said...

comment testing...

Irene said...

That is lovely! Really, really beautiful.

Y said...

Looks wonderfully decadent!

Talita said...

Wow! This looks gorgeous!! How delicate and lovely it is.

Anonymous said...

definately awesome! i've always been wanting to make these.

Anonymous said...

My daughter is baking this for a job interview as pastry cook for a restaurant. I was curious how a pastry cook would make this for a restaurant's dessert menu as far as cost, assembly, and plating concerns go.

BTW, the napoleon was TO DIE FOR!!!!

mom in colorado

playingwithflour said...

Looks fantastic!

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