We will use heavy cream in two ways for this step. Pour the mixture into the 6-inch/15cm springform cake pan (the one you used previously to bake the Dacquoise cake layer) and freeze it(better overnight). Squeeze the gelatin to remove the water and stir in the mixture.į. Mix the egg yolks with the cream and cook up to 185 F/85C. Boil the cream, vanilla bean/ vanilla extract, and sugar.Ĭ. Soften the gelatin in a bowl of cold water.ī. This cream has a bit of gelatin because it has to be quite stiff, as we will use it as the center of the cake over the Dacquoise cake layer.Ī. Remove the parchment paper with the cake layer on it and place it on a cooling rack. Place the egg whites and nuts inside the pan using a spatula, ensuring the mixture is spread evenly.ĭ. Cover the bottom of a 6-inch/15 cm springform cake pan with parchment paper. Stir in the ground almonds and powdered sugar while lifting the mixture gently to incorporate the nuts without losing the air in the egg whites.Ĭ. In a large bowl, beat the egg whites with the granulated sugar.ī. Cover the bottom of an 8-inch/20cm diameter springform pan with parchment paper and fill the bottom with the praline mixture. Stir in the praline and let cool until the temperature drops to 73.4 F/23 C.Ĭ. Place the butter and the chocolate in a saucepan and melt them together.ī. Prepare the Praline bottom that will create the base of the cake:Ī. Note: It's best to divide the mixture into three parts and grind them each for 5 minutes at a time to avoid overworking your food processor. Grind each pile of praline in a food processor until you obtain an oily paste, like nut butter. Break the praline into multiple pieces and make three separate piles. When the sugar reaches a temperature of 320F/160C (please use a thermometer), remove it from the heat and pour it on the prepared tray. Roast the nuts first and allow them to cool before you use them further.Ĭ. Cover the bottom of a cookie tray with parchment paper or a silicon mat. The praline is made with caramelized sugar, hazelnuts, and almonds.
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