Saturday, 28 June 2008

Plaisir Sucre



I recently bought the beautiful Pierre Herme book Chocolate Desserts and this is the first thing i attempted and boy it was one complex dessert. None of the individual elements were difficult but there is a lot of elements which took a lot of time to put together.

Firstly was the Daquoise which is egg whites whipped to a firm glossy peak then folded into a confectioners sugar/ground hazelnut mix which is then scattered with half hazelnuts. Then i made the chocolate cream which forms the top layer. Thirdly there's two layers of ganache and all this is sandwiched between 3 pieces of chocolate which has been tempered. Oh and theres also a praline layer on top of the daquoise although that was simple

5 comments:

Hendria said...

WWOWW...this looks soooo good.... :)

Edward said...

thanks hendria

Hendria said...

I was wondering if you could post the recipe??

Edward said...

its a pretty big recipe that i will get round to posting sometime but until then here it is - its from the same place i got mine so shouldn't be any differences

Edward said...

http://www.lapetiteboulangette.com/2007/12/plaisir-sucr-my-chocolate-foe.html