Dacquoise

 

  1. In a bowl, add the egg whites and the sugar.
  2. In another bowl, mix the ground almonds, sugar, vanilla and cinnamon.
  3. Make a meringue with the eggs and sugar, and add the mixture.
  4. Pour the dacquoise mixture in a 180mm*180mm*45mm mould using a piping bag.
  5. Sprinkle caster sugar. Bake at 180°C for 22 min.
  6. Let cool and then sprinkle icing sugar to decorate the border.

 

Praline discs and milk chocolate rice crisps

 

  1. Melt the milk chocolate and the praline in the bain-marie.
  2. Incorporate the melted butter and the rice crisps.
  3. Spread the mixture until it is 2mm thick.
  4. Cut out 12 cm squares.

 

Milk chocolate Chantilly cream

One day before

  1. Heat the cream slightly and incorporate the milk chocolate.
  2. Put it in a container and let it rest for 24h in the refrigerator.

 

White chocolate & pine nuts

La veille

  1. Slightly heat the cream with the chopped pine nuts and leave it to infuse.
  2. Incorporate the white chocolate into the heated cream.
  3. Put it in a container and let it rest for 24h in the refrigerator.
  4. Whisk the cooled chocolate the next day, and then pour it in a 12 cm x 12 cm square mould using a piping bag.
  5. Let it rest in the freezer for 3 hours.
  6. After removing the white chocolate from the mould, let it rest in the freezer.

 

Icing cream

 

  1. Whip the cream with the icing sugar.

 

Assembly

 

  1. Whip the milk chocolate Chantilly cream, and then pour it into the centre of the dacquoise.
  2. Place the milk chocolate disc.
  3. Let it rest in the freezer for more than 1 hour.
  4. Cover the frozen pine nuts & white chocolate with icing cream.
  5. Dust it with icing sugar and place it on the milk chocolate disc. Mix 200 g cream and 75 g white chocolate to make white chocolate Chantilly cream.
  6. Decorate the cake with the white chocolate Chantilly cream.
  7. Add the finishing touches with the silver leaf.