Vanilla and chocolate cake with
– a praline crisp,
– a hazelnut biscuit
– a dark chocolate mousse
– a vanilla mousse
– and a chocolate mirror icing.
Materials used
– 16cm pastry frame
– Ancel 210 bloom gelatine
– Baking tray
– Baking paper
Ingredients
Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles
Hazelnut biscuit
✔65g hazelnut powder
✔65g caster sugar
✔20g butter
✔14g flour
✔1 egg
✔100g egg whites
Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream
Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine
Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine
The recipe
Praline crisp
✔80g praline
✔60g milk chocolate
✔60g crêpes dentelles
Melt 60g of the milk chocolate in the microwave. Add the hazelnut praline and crumbled crêpes dentelles. Mix well. Roll out between two sheets of baking paper. Place in the freezer
minutes in the freezer, then cut out using a pastry cutter. Place the crisp at the bottom of the frame.
Hazelnut biscuit
✔65g hazelnut powder
✔65g caster sugar
✔20g butter
✔14g flour
✔1 egg
✔100g egg whites
Make a hazelnut butter. In a pan, melt the butter until it takes on a nice
a nice colour and a nutty smell. of hazelnuts. Set aside. In a bowl, mix the powders together: 55g hazelnut powder, 65g caster sugar and 14g flour. Add the egg and melted butter and mix well.
Beat the egg whites with an electric mixer. Take a small portion of the egg whites and mix with the powders to loosen the mixture.
Add the remaining egg whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Smooth with an angled spatula to ensure an even layer. Bake in a 170°C oven for 14-15 minutes. The time may vary depending on the oven. The biscuit should be a lovely golden colour. Leave to cool, then cut out using a pastry cutter.
Place the hazelnut biscuit in your frame on top of the praline crisp.
Dark Chocolate Mousse
✔4g gelatine
✔2 egg yolks
✔30 g caster sugar
✔120 ml milk
✔140 g dark chocolate
✔240 g cream
Place the 2 gelatine leaves (4g) in a large bowl of cold water. In a bowl, mix the egg yolks with the caster sugar. Heat the milk in a saucepan. Remove from the heat and pour over the egg yolk mixture, stirring constantly. Return the mixture to the heat in the saucepan and cook over a low heat until it reaches 82°C. Remove from the heat and stir in the gelatine.
Pour the hot custard over the chocolate, stirring with a whisk until melted. Set aside.
Whip the cold cream in a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. each time. Pour over the hazelnut biscuit and place in the freezer.
Vanilla mousse
✔140g liquid cream
✔140g white chocolate
✔240g liquid cream
✔Vanilla powder or vanilla pod
✔4g gelatine
Place the 2 sheets of gelatine (4g) in a bowl of cold water. In a small saucepan, heat the 140g of liquid cream with the vanilla pod, previously split in half and scraped out with the tip of a knife. Turn off the heat, cover the pan and leave the vanilla to infuse for at least 15 minutes.
Pour the 140g of white chocolate into a bowl and heat in the microwave. Return the previous mixture to the heat and, off the heat, add the gelatine (having first removed the vanilla pod). removed the vanilla pod). Pour over the melted white chocolate. Mix well and set aside.
In another bowl, whip the 240g of cold cream with an electric mixer. Pour over the previous mixture (when the temperature is below 35°C) and stir gently with a spatula. Pour the vanilla mousse over the chocolate mousse, leaving 3-4 mm for the mirror icing, then place in the freezer overnight or for at least 6 hours.
Mirror glaze
✔60g liquid cream
✔90g milk chocolate
✔90g caster sugar
✔90g glucose
✔50g water
✔8g gelatine
Place the gelatine leaves in a large bowl of cold water. In a fairly tall container, add 90g milk chocolate and melt in the microwave.
In a saucepan, heat 90g caster sugar, 50g water and 90g glucose to a rolling boil. Remove from the heat and add the gelatine, wrung out and softened. Finally, add the 60g of liquid cream (30% fat). Use a hand blender without a bell jar to blend the mixture thoroughly. Make sure you tilt the bowl when you put the mixer in to incorporate as little air as possible. Also run your mixer at low speed to limit the formation of bubbles.
Remove the cake from the freezer. Immediately cover the surface with the icing cooled to 34/35°C.
Carefully remove the frame and leave in the fridge until completely defrosted. I decorated the bows with white and milk chocolate.
