hongzhizhu has added a photo to the pool:
A decadent chocolate dessert inspired by Pierre Hermé’s Plaisir Sucré.
Layers from top to bottom:
Toasted, skinned hazelnut held in place with milk chocolate ganache.
Sheet of tempered milk chocolate.
Chocolate Chantilly cream.
Sheet of tempered milk chocolate.
Milk chocolate ganache.
Sheet of tempered milk chocolate.
Hazelnut praline faux feuillantine*.
Sweet and crunchy hazelnut dacquoise.
(*Rice Krispies® cereal were used as a substitute for feuilletine flakes. This layer was made with homemade hazelnut praline paste, milk chocolate, melted butter, and Rice Krispies® cereal.)
(Lindt’s milk chocolate is featured heavily in this dessert.)
via Dessert Pool http://ift.tt/2myqQjh
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