Hazelnut Praline Dacquoise

Ingredients

Hazelnut Praline Dacquoise:

• 150g egg whites
• 125g sugar
• 90g praline
• 60g hazelnut powder
• 50g icing sugar
• 30g flour

Raspberry Mousse:

• 8g gelatine powder
• 60ml water (1)
• 40g water (2)
• 200g sugar
• 500g raspberry puree
• 500g Anchor Chef's Classic Whipping Cream
• 150g egg whites

Milk Chocolate Biscuit:

• 75g egg yolks
• 190g eggs
• 12g invert sugar
• 170g sugar (A)
• 110g egg whites
• 40g sugar (B)
• 85g T55 flour
• 20g cacao powder
• 15g milk chocolate drops

Raspberry Gelee:

• 100g raspberry puree
• 5g orange juice
• 2g gelatine powder (200 Bloom)
• 20g water for dissolving the gelatine

Sugar Syrup:

• 100g water
• 100g sugar
• 1/2 zest lemon
• 10g lemon juice

Chantilly Cream:

• 10g sugar syrup
• Vanilla seeds
• 200g Anchor Chef's Classic Whipping Cream

Method

Hazelnut Praline Dacquoise:

• Whisk the egg whites and sugar in a bowl of the mixer. Add the sieved flour, praline, hazelnut powder and icing sugar gently. 
• Pipe onto a sheet of baking parchment and bake at 165°C) for 12 minutes.

Milk Chocolate Biscuit:

• Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
• Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
• Combine the two mixtures and add the sieved flour and cacao powder, last mix in milk chocolate. 
• Spread onto a sheet of baking parchment and bake at 200°C for 8 minutes.

Syrup for soaking:

• Bring the water, sugar, lemon zest and lemon juice to a boil.

Raspberry Mousse:

• Make an Italian meringue from water (2), sugar and egg whites. 
• Melt the gelatine in water (1) and warm. 
• Add to the warm puree, cool till 35°C & fold in the whipped Anchor Chef's Classic Whipping Cream (soft peak). 
• Gently fold in Italian meringue.

Raspberry Gelee:

• Boil the ingredients together, add the dissolved gelatine and set aside.
• Freeze in a 16 cm ring.

Chantilly Cream:

• Bring the ingredients to a boil. Cool overnight.
• Next day ready to whisk.

Assembly:

• Built the cake with hazelnut dacquoise, brush with milk chocolate and pipe in raspberry mousse - 2 layers with biscuit and mousse.
• Chill in a blast freezer and dip in milk chocolate with hazelnuts.
• Glaze with raspberry gelee. 

Decoration:

• Add the chantilly cream, fresh berries, chocolate garnish and icing sugar as decoration.