Milky Crunch

20 Jan

In December, I have introduced you to the Praliné technique thanks to Philippe Conticini but I also told you that I will write a post about a gorgeous cake made with praliné: the Milky Crunch that I discovered on a french website:

http://myhome-made.blogspot.com/

I wanted to give it a try as it really looked gorgeous and even if it took me a while to do it, it was really worth it!

Then be prepared to spend a lot of time in your kitchen if you want to do it. I prefer to warn you as most of my recipes try to be everything BUT time consuming…. This one is not but I really had a lot of fun as well as my husband who took most of the pictures and tasted each layer of the cake before I started to assemble it.

Here is my translation of the recipe with a few adaptations…. I did not do the thin chocolate layer and as we don’t have Gianduja in London or in my neighborhood, I just used dark and milk chocolate….


INGREDIENTS

For the Hazelnut Dacquoise Layer

  • 175g of egg whites
  • 50g of caster sugar
  • 150g of hazelnuts
  • 125g of icing sugar


For the Praliné Crunch Layer

  • 100g of praliné
  • 125g of crêpes dentelles (Gavottes)
  • 25g of milk chocolate
  • 20g of cocoa butter or quality butter if you don’t have
  • 20g of hazelnuts roasted and roughly chopped


For the Chocolate Layer and the Decorations

  • 300g of tempered chocolate

For the Milk Chocolate Mousse

  • 550 g of milk chocolate
  • 2 egg yolks
  • 25 g of caster sugar
  • 125 g of whole milk
  • 600 g of single cream (150 + 450 )


For the Dark Chocolate Ganache

  • 200g of dark chocolate
  • 125 g of single cream
  • 1 tbsp of honey
  • 30 g of butter


For the Chocolate Icing

  • 100 g of dark chocolate 70% or 300g if you don’t have Gianduja Chocolate
  • 200 g of Gianduja Chocolate (with hazelnuts)
  • 200 g of single cream
  • 50 g of water
  • 50 g of glucose syrup
  • 25 g sunflower oil

METHOD

For the Hazelnut Dacquoise Layer

– Preheat your oven to 180 degree.

– Roast the hazelnuts on a tray or in a frying pan and let them cool down. Place them in a processor and roughly chop them with the icing sugar. You need to keep some hazelnut pieces as they will keep the dacquoise crunchy.

– Whisk the egg whites and add the 50g of caster sugar to get them tighter. They must form soft peak and hold by themselves.

– With a spatula, gently incorporate the hazelnut to the egg whites.

– Spread the mix on a baking tray covered with a silicon mat or parchment paper and bake it for 15-20 min. The Dacquoise is still soft and slightly colored.

– Once the Dacquoise is cool, use the mold in which you are going to assemble the cake to cut out a piece of Dacquoise that will be the base of your cake. It can be a circle, rectangle, square….

For the Praliné Crunch Layer

-Melt together the Chocolate Milk and the butter in a pan on slow heat or in the microwave (15 sec at a time).

-Mix together the praliné and the crushed Gavottes (crepes dentelles).

-Incorporate the roughly chopped hazelnuts and the chocolate and butter mix.

– Spread the mix on parchment paper and cover it with another piece of parchment paper and make it flat with a rolling pin.

– Cut out a piece of the same shape and same size as the dacquoise so that it fit on top of it and reserve it in the fridge.

For the Chocolate Decorations

– Using silicon molds for mini cupcakes, place 1/2 a square or 2 chocolate buttons into each case and get the chocolate melted in the micro-wave (15 secondes at a time) or just place the mold in a hot oven until the chocolate covers the bottom of the cases.

– Place the mold in the fridge and use it when it’s time to decorate the cake.

For the Dark Chocolate Ganache

– Chop the dark chocolate and melt it in a bain-marie or in the micro-wave (15 secondes at a time)

– In a pan, bring the honey and the cream to a boil and pour 1/3 on the chocolate and incorporate it vigorously with a spatula then add another 1/3 and the last 1/3.

– As the temperature will decrease, add the butter and mix it again to have a nice and silky ganache.

For the Milk Chocolate Mousse

-Chop the chocolate and melt it in a bain-marie or in the micro-wave (15 secondes at a time)

– Start with the cooking of the custard: in a bowl, whisk together the egg yolks and the sugar until it gets foamy and white. Pour it into a pan with the milk and 150g of cream and cook it on a slow heat while spooning constantly. The temperature must be between 82 and 84 degrees otherwise, the egg yolks scramble or the cream will not get thicker. If you are not used to do the custard, cook it on a bain-marie, it is easier even if it takes a bit longer.

– Once the custard is thick enough (it covers the back of the spatula and when you pass your finger on it, it leaves a trace), pour 1/3 on top of the melted chocolate and incorporate it with a spatula. Once the mix is homogeneous, add another 1/3 and incorporate it with the spatula then finish with the last 1/3.

– Whisk the remaining 450g of cream in a bowl until it gets light and airy then incorporate it to the chocolate mix when that one as cooled down to 45 degree.

For the Chocolate Icing

-Chop the chocolate and melt it in a bain-marie or in the micro-wave (15 secondes at a time)

– In a pan, bring the milk, glucose syrup and cream to a boil and pour it 1/3 at a time on top of the chocolate.

– Mix it well to obtain a nice and silky icing and use it as it’s still warm (about 40 degree).

HOW TO ASSEMBLE

– First prepare the praliné crunch layer, cut it and reserve it.

– Second, bake and cut the dacquoise and reserve it.

– Grease the edges of the mold (such as a loose bottom pan) you are using and cover it with parchment paper to make it easier when you will have to get the cake out. Place the dacquoise layer at the bottom then cover it with the praliné crunch layer. Press well so that they stick together.

– Prepare the chocolate ganache and pour it straight away on top of the praliné crunch layer.

– Prepare the chocolate mousse and pour it on top of the ganache.

– Make the chocolate icing and pour it on top of the mousse. Place in the fridge and let it rest for a few hours.

– If you did not use parchment paper for the edges: once the cake is refrigerated, use a sharp knife and plunge the blade in boiling water before passing it around the edges of your mold. Press the cake through the bottom and it will come out easily. Otherwise, press through the bottom and carefully remove the parchment paper around the cake.

– Use the hot blade to smooth the edges of your cake as the paper or mold may have stuck to the chocolate icing.

– If you have been making chocolate decorations with the tempered chocolate, you can add them when you unfold the cake. For mine, if have been using finely grated chocolate and chocolate pieces made with the temperate chocolate.

– Enjoy straight away with a large bunch of friends…

You can also make a couple of medium size cakes or many small ones and freeze them. Just get them out 24 hours before!

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