For 7 daisies:
The white chocolate ganache (the day before or morning)
* 150 grams of white chocolate
* 150 grams of full cream
Break white chocolate into pieces, clad in a cul-de-hen.
Heat cream in a saucepan. When hot, add a u chocolate covered 2 min. Mix, chill overnight or for 4-5 hours.
When the mixture is cold, whisk (be careful, not too long or it will become grainy). This gives a nice frothy cream that holds well.
The Dax:
* 135 grams of ground almonds (or hazelnuts)
* 150 grams of sugar
* 4 egg whites
* 52 grams of sugar
Beat the egg 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.
On a baking sheet lined with parchment paper or Flexipat (using only 3 / 4 of the surface of the plate), pour the batter and bake 25 minutes. 165 ° C.
Let cool, unmold and cut out 7 circles.
The crispy praline:
* 100 grs pralinoise
* 4.5 small easter ts lace pancakes (Gavottes)
* 20 grams of praline
In a small saucepan, melt pralinoise bain-marie.
Meanwhile, crush the lace pancakes with a rolling pin. Add these pancakes
lace and crushed praline pralinoise to melt.
The chocolate mousse:
* 200 g dark chocolate
* 33 cl of cream to 30%
Take a small amount of cream (minimum 1 / 4 to 1 / 3) and 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.
Fold chocolate.
Mounting:
* 7 Maltesers
Arrange individual circles (diameter 7.5 cm) on a tray covered with baking paper.
rhodoïd shirt and place the funds mousse. Spread crunchy praline
thinly and settle the whole.
Pour the chocolate mousse on crispy.
Refrigerate overnight.
Décercler the Trianons, place the white chocolate ganache into a piping bag fitted with a socket in Saint-met (or no tip at all, with a hole 1 cm in diameter). Make 5 petals on each and place a center Maltesers.
result
superb and excellent.
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