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Alain Ducasse chocolate dessert Louis XV Recipe

   
 

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     Alain Ducasse chocolate dessert Louis XV

Category   Desserts - Breads
Sub Category   None
Servings   21

Ingredients
PRALINE-
1 cup caster sugar
1/2 cup water
250g roasted hazelnuts or almonds
FEUILLETINE--
300g white chocolate
1.2kg of praline (finely ground) (in blender or just chopped)
600g feuillitine. (crushed gaufrette, French wafer biscuits, (crunched up waffle ice cream cone
CHOCOLATE MOUSE--
 
800g Paradise Ganache
700ml of Whipping Cream
PARADISE GANACHE--
900ml whipping cream
1.2kg of sugar
1.5ltrs of water
1kg of dark chocolate
500ml of double cream
500g cocoa powder

Instructions
The Paradise Ganache (It must be prepared the night before)- The paradise ganache is part of the frosting and the mousse. Stand alone it is thefrostingg. Once you add whipped cream to it, it becomes the mousse. Mixture 1- Chop the chocolate very finely. Bring the whipping cream to the boil. Remove the cream from the heat and pour onto the chopped chocolate and mix well. Mixture 2- In a separate bowl bring the water, sugar, the cocoa and the double cream to the boil. Mix 1 kg of the mixture 1 with 1 litre of mixture 2. Then leave this finished product in the fridge for 24 hours. The Feuilletine- Chop the white chocolate and melt in a bain marie together with the finely ground praline. Once melted, take off the heat add the feuilletine. Mix everything together well.
Then, take the 3mm thick sponge disks and while surrounded by the circular mould (12x10cm metal rings on a tray lined with non-stick baking paper), add a layer of the feuilletine. Then place back in the fridge to solidify. The Mousse- Whip the whipping cream. Fold it delicately into 800 grams (for 21 people) of the paradise ganache. Then layer the the mouse into the circle moulds. Put in the fridge to set. Final Assembly- Remove from the mould. heat up the paradise ganache, to liquid, but not hot (as it will melt the mousse). Place the louis on a wire rack and Ladle the liquid ganache over the louis. Leave to cool.
Have ready a large metal tray lined with baking paper and sit it on a board or thick tea-towel. Put the sugar and water into small saucepan over medium-high heat. Stir constantly until the sugar dissolves, then stop stirring and bring the liquid to the boil. Continue to boil the liquid, washing down the sides of the pan occasionally with a brush dipped in water. The mixture will slowly change from being quite watery to a clear, thick syrup and will become thicker as it cooks, with slow bubbles covering the surface. From here on you will need to watch it like a hawk. The syrup will change the colour, becoming a light gold caramel, after which it will darken very quickly. The trick is knowing when the caramel is ready, because if you leave it too long it will burn, not long enough and it will be pale and lacking in flavour. For praline, it should be a deep golden brown, but bear in mind that it will continue to cook a little once you take it off the heat.
When ready, remove the pan from the heat, immediately tip in the nuts and swirl them around so they are well coated. Pour the mixture out onto the tray, holding the tray with a thick cloth and tilting it gently so that a thin layer of toffee and nuts forms. Leave it to cool and set completely, then break it into large chunks and layer them in an airtight container, with sheets of baking paper between each to stop them from sticking together. Freeze the praline then, when you need it, just take as much as you want. If you need it finely crushed you can grind it in a blender or processor, or put it into a double layer of thick plastic bags and pond it with a rolling pin. Be careful not to overwork it in a food processor or the praline will turn to a paste.


Originally Submitted
4/6/2010





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