This cake is exactly as Hermé describe it: An amazing cake, defiant and devilishly delicious.
I totally agree!
A hazelnut meringue/dacquoise aux noisettes, milk chocolate ganache, milk chocolate chantilly cream, flaky hazelnut praline, thin layers of milk chocolate.
Hazelnut meringue/Dacquoise noisette:
- 3 white eggs (130g)
- 2,5 Tbs caster sugar
- 100 g icing sugar
- 70 g hazelnuts flour
- 140 g hazelnuts grilled & peeled, cut in 2 (I skipped them)
Sift together hazelnuts flour and icing sugar.
In a separate bowl, beat the egg whites, add caster sugar and continue beating until the mixture is shinny.
Fold in the hazelnuts-icing sugar mixture.
Pour the meringue on baking paper, in a 26cm square, 1,4 cm thick.
Sprinkle hazelnuts halves. Bake for 30-35 minutes at 165C, until firm to the touch.
Cool on wire rack.
I cut a heart shape.
- 260 g milk chocolate
Pour 1/3 of temperate milk chocolate on 3 hard plastic sheets (to avoid waving), spread immediately with a spatula. Let set and cut. I used the same heart cutter.
- 190 g milk chocolate
- 165 g cream (35-40%)
Pour boiled cream over chopped chocolate and mix well with a whisk to combine.
Cool at room temperature.
Milk chocolate chantilly cream:
- 285 g milk chocolate
- 435 g cream (over 35%)
Pour boiled cream over chopped chocolate and mix well with a whisk to combine. Cover and refrigerate overnight or 5-6 hours.
Flaky hazelnut praline/praliné croustillant:
- 200 g Nutella
- 50 g milk chocolate, temperate
- 30 g feuilletine (broken up pieces of crêpes dentelles/gavottes)
- 15 g butter, melted
Mix the ingredients in the written order.
Spread the meringue with a spatula, from middle to edges.
Cover with one milk chocolate layer, reserve the nice looking one for top:
Pipe ganache over chocolate layer (10 round nozzle):
Top with another milk chocolate layer:
Beat the chocolate cream until it forms soft peaks:
Pipe over milk chocolate layer: (I used a 30 Saint Honoré nozzle):
Top with the last milk chocolate layer: