Praline cake

Gâteau praliné

Praline cake composed of

– chocolate praline cake
– milk chocolate and chopped almonds icing
– praline butter cream
– milk chocolate disc
– caramelised hazelnut

Material used

Silikomart half-sphere mould X6
Silikomart swirl mould X6

For the buttercream (the day before)
Start by making an Italian meringue.
45g sugar
15g water
25g egg whites

Heat the water and sugar in a saucepan to 118°C. Start beating the egg whites until stiff. When the temperature of the syrup is reached, pour over the egg whites and continue beating until the meringue has cooled. Set aside.

For the buttercream (continued)
2 egg yolks
95g caster sugar
40g water
100g of butter
40g praline
Heat the water and sugar in a saucepan to 118°C. Whisk the egg yolks with a mixer. Pour the syrup over them while whisking. Continue until the mixture turns white. Gradually add the softened butter. Finally add the meringue and then the praline. Fill the silikomart mini whirlpool mould with cream and place in the freezer overnight. You will have some buttercream left over to use in another dessert.

For the praline cake
180g flour
150g sugar
3 eggs
1 plain yoghurt
1 sachet of yeast
1 bar of praline chocolate (185g)
20g neutral oil
1 pinch of salt

Place the flour, sugar, baking powder and salt in a bowl. Add the yoghurt and mix. Add the eggs and mix again. Melt the chopped chocolate in a bowl with the neutral oil in the microwave. Add the melted chocolate to the previous mixture. Fill the silikomart into a silicone half-sphere mould (X6) and bake at 180°C for 20 to 25 minutes. Keep an eye on the baking process. As soon as the tip of the knife comes out dry, remove your mould. Leave to cool before removing from the mould.

For the glaze
200g milk chocolate
a little neutral oil
50g chopped almonds

Melt the milk chocolate with the oil. Add the chopped almonds. Pour over the cooled cakes.

Chocolate discs
Make milk chocolate discs of the same diameter as your cakes by tempering milk chocolate (heat in a bain-marie to 45°C, then cool to 26°C and finally warm to 29°C). Pour the chocolate between two sheets of guitar paper, spread it out and smooth it with an angled spatula. As soon as the chocolate starts to crystallise, cut out discs with a cookie cutter.

Place a disc of milk chocolate on each biscuit. Place the frozen buttercream swirl on top. Decorate with a caramelised hazelnut. (Using a wooden skewer, dip a hazelnut in hot caramel and leave to cool with the skewer facing up so that the caramel forms a thread as it cools). Set aside in a cool place.