Congratulate In Latin

TRIANON

For 8-10 people: The

dacquoise:
* 90 grams of ground almonds (or hazelnuts)
* 100 grams of sugar
* 3 egg whites
* 35 grs sugar

Fit whites until stiff gradually pouring the sugar.
Mix ground almonds with icing sugar and then gently fold this mixture into the egg whites until stiff.
Place the pastry circle on a canvas Silpat, pour dacquoise inside (the ideal is to make a dacquoise slightly larger for the power cut after cooking and to make it prettier!).
Bake about 25 minutes at 165 degrees.

The crispy praline:
* 100 grs pralinoise
* 4.5 small packets of pancakes Lace (gavottes)
* 20 grams of praline

In a small saucepan, pralinoise melt in water bath.
Meanwhile, crush the lace pancakes with a rolling pin. Add these pancakes
lace and crushed praline pralinoise to melt.

The chocolate mousse:
* 300 g dark chocolate
* 50 cl of cream to 30%

Take a small amount of cream (minimum 1 / 4 to 1 / 3) and the heat.
Pour over chopped chocolate. If necessary, melt a little chocolate in a bain-marie. Leave some (not too long!) Cool.
Fit in whipped cream.
Gently stir in chocolate.

Mounting:

dacquoise Arrange on a platter. Surround with a circle of parchment paper lined baking or rhodoïd (only the tower for easy removal). Spread crunchy praline
thinly and settle the whole.
Leave to cool for 30 minutes so that the crisp sets.
Pour the chocolate mousse on crispy.
Refrigerate overnight.



result
superb and excellent.
Note: Photos are those of a trianon for 16 to 20 shares.