The perfectly balanced dessert…

Hazelnut dacquoise

1. Sift the sugar with the flour and add the grilled, crushed hazelnuts.
2. Beat the egg whites and whisk together gradually with the caster sugar.
3. Add the crushed powders to the egg whites and mix delicately with a spatula.
4. Spread on a sheet covered with baking paper.
5. Cook in a rotating heat oven for 12 minutes at 165°C.
6. Set aside.

Layered praline

1. Melt the white chocolate in a double boiler or in a microwave.
2. Mix the praline, the crushed gavottes (French biscuits made of crêpes) and the pine nuts.
3. Add the chocolate and spread on the crumb side of the hazelnut dacquoise with as much consistency as possible.
4. Place in the refrigerator.
5. Cut 10cm x 15cm rectangles and keep in the refrigerator.

Candied passionfruit

1. Heat the passionfruit pulp to approximately 40°C.
2. Add the sugar-pectin mixture and bring to a boil, stirring constantly.
3. Cook for 1 minute and add the lime juice.
4. Put onto a platter.
5. Leave to cool.

Chocolate mousse

1. Heat the milk. Mix the yolks and the sugar.
2. Pour the mixture of egg yolks and sugar into the milk and cook like a custard at 80°C, constantly stirring with a spatula, then put everything into a conical strainer.
3. Pour the chopped chocolate into the hot custard and mix until a smooth texture is obtained.
4. When the mixture has cooled somewhat, pour out and mix everything with the Chantilly cream.
5. Store at a cool temperature.

Chocolate glaze

1. For the chocolate glaze, boil the cream, milk and sugar together.
2. Add the cacao powder and stir delicately.
3. Pour over the milk chocolate.
4. Add the softened gelatine, then pass through a strainer.
5. To be used with moderation.

Setting up and assembly

1. Cut out the dacquoise to be placed at the bottom of your 10cm x 15cm frame.
2. With the spatula, add a fine layer of the layered praline to provide the crisp part of your dessert.
3. Let the candied passionfruit cool for a few minutes so that it does not melt the praline.
4. Add the chocolate mousse by smoothing it with a flat, stainless steel spatula.
5. Let it cool so that the mousse has a few minutes to stiffen.
6. Cool the glaze, then pour it over the dessert in a uniform manner for a fine, shiny appearance.
7. Leave in a refrigerator prior to serving.

Suggestion 

1. Peanuts to be roasted at 150-160°C. Approximately 10 minutes
2. Use a 10cm x 15cm frame.