FlorianShared by @florian
Preheat the oven to 170 °C.
Whip the egg whites with the sugar until stiff and glossy.
Gently fold in the sifted almond flour, icing sugar, and flour.
Spread the mixture in a 20 cm ring and bake for 15 minutes.
15 minLeave the dacquoise to cool completely.
Prepare the praline crunch according to its sub-recipe.
131 kcal
4.1 g
17 g
5.1 g
8% RI
7% RI
15% RI
7% RI
0% RI
4% RI
1% RI
4% RI
3% RI
4% RI
7% RI
3% RI
0% RI
0% RI
0% RI
0% RI
0% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
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Spread the praline crunch over the cooled dacquoise.
Prepare the chocolate mousse according to its sub-recipe.
Place the chocolate mousse on top of the crunch layer and smooth the surface.
Leave to set in the freezer for at least 4 hours, or overnight in the refrigerator.
240 minDust with cocoa powder before serving.
Prepare a crème anglaise by heating the milk, then mixing it with the egg yolks and sugar until it reaches 82–84 °C.
Pour the hot crème anglaise over the chopped dark chocolate and stir until smooth.
Let the chocolate mixture cool to 35–38 °C.
Whip the heavy cream until soft peaks form, then gently fold it into the cooled chocolate mixture.
Mix the praline, melted milk chocolate, and crushed lace crêpes.
Spread the mixture into an even layer and chill until firm.