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An interesting mixture of chocolate and praline . |
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For 6 people: For the cream:
For the biscuit:
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Prepare this recipe 4 hours beforehand.
Preparation of the biscuit:
Whisk the eggs with the sugar in a bowl until the mixture is frothy. Fold in the ground hazelnuts with a spatula, and then the flour. Pour the mixture onto the baking sheet, spread evenly with a spatula to cover half the surface. Bake at 180C for 12 to 16 minutes until the top turns golden, but the mixture remains soft. Set aside.- Preparation of the cream:
Cut the chocolate into small pieces, then melt it over a bain marie. Set aside.
Chill the cream in the fridge.
Place the egg yolks in a bowl and assemble your electric whisk. Dissolve the sugar in the water in small pan, then turn up the heat and cook the sugar to long thread stage. (103°). If you don’t possess a sugar thermometer, the sugar syrup is ready when the bubbles become larger. Immediately pour the sugar syrup in a thin stream onto the egg yolks, whisking all the while with the electric whisk. Continue until all the syrup is incorporated. The mixture should be white and fluffy. Continue to whisk until it cools down (25à30°). Fold in the chocolate and mix with a spatula.
Whisk the cream, then fold in to the cooled mixture. The mixture should be light and airy. Place in the refrigerator. - Assembly:
Cut the biscuit base into rectangles of 10×5cm.
On each plate, place a biscuit rectangle. Remove the cream form the fridge, stir to obtain an evenly mixed consistency, then spread it onto each biscuit. Sprinkle with the praline, then swirl the chocolate coulis onto the plate. Sprinkle the plate with sieved cocoa powder.
Serve cold.