Show:
Food Network Specials
Episode:
Giada in Paradise: Monte Carlo
Louis XV au Croustillant de Pralin
Getting reviews...
- Level: Intermediate
- Total: 1 day 9 hr 20 min
- Active: 1 hr
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 839
- Total Fat
- 62 g
- Saturated Fat
- 28 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 9 g
- Sugar
- 46 g
- Protein
- 11 g
- Cholesterol
- 84 mg
- Sodium
- 111 mg
- Level: Intermediate
- Total: 1 day 9 hr 20 min
- Active: 1 hr
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 839
- Total Fat
- 62 g
- Saturated Fat
- 28 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 9 g
- Sugar
- 46 g
- Protein
- 11 g
- Cholesterol
- 84 mg
- Sodium
- 111 mg
Ingredients
Directions
- For the glacage paradis: Bring the cream to a boil. Pour the cream on top of the dark chocolate. Mix gently. In a saucepan, bring 8 3/4 ounces water and the superfine sugar to a boil. Add the cocoa powder and the double cream, then bring back to a boil. Delicately mix the dark chocolate and the cocoa powder mixtures together. Refrigerate for 24 hours.
- For the dacquoise: Preheat the oven to 375 degrees F/190 degrees C. Mix together the ground hazelnut and the confectioners' sugar. In a separate bowl, whisk the egg whites using a hand mixer. When the egg whites have doubled in volume, add in the superfine sugar. Delicately incorporate the hazelnut mixture. Smooth into a circle on a baking tray covered in parchment paper. Sprinkle with confectioners' sugar and bake for 10 minutes. Leave to cool. Then cut the dacquoise the bottom of the cake pan.
- For the praline: Preheat the oven to 320 degrees F/ 160 degrees C. Roast the hazelnuts then add them to the granulated sugar, in a blender. Blend until smooth, at least 5 minutes.
- For the feuillantine: Fill a pot with an inch or so of water. Bring to a boil and place a non-reactive bowl over the top to create a double-boiler. Melt the white chocolate and 14 1/8 ounces/400 grams of the praline together. Then add the biscuits and mix well.
- For the chocolate mousse: Whisk the cream to stiff peaks. Melt 9 1/2 ounces/270 g of glacage to liquid but still cold. Whisk the liquid glacage into the cream. Reserve the remaining glacage in the refrigerator.
- To assemble, place the dacquoise disk at the bottom of the cake pan. Fill with the chocolate mousse. Place the feuillantine in a very thin layer on top. Leave in the freezer for a minimum of 5 hours.
- Heat the remaining glacage to 104 degrees F/40 degrees C in a double boiler. Two hours before serving, remove the cake pan from the freezer and remove the cake from the pan. Immediately cover the whole cake with the glacage. Enjoy.
