Plaisirs Sucrés

Name: Plaisirs Sucrés
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: Makes 30 Cakes
Ingredients: 3½ oz (100 g) whole, raw Piedmont hazelnuts; 7½ oz (210 g) ground Piedmont hazelnuts; 8 oz (230 g) confectioners sugar; 8 egg whites (8 oz/230 g); 2½ oz (75 g) superfine sugar; 1 oz (30 g) unsalted butter; 2½ oz (75 g) Jivara Valrhona cooking chocolate* (40% cocoa); 5¼ oz (150 g) hazelnut praline 60/40 (Valrhona); 5¼ oz (150 g) pure hazelnut paste (hazelnut purée); 5¼ oz (150 g) crumbled Gavottes Crispy Lace Crepes; 8¾ oz (250 g) Jivara Valrhona chocolate (40% cocoa); 5½ oz (160 g) Jivara Valrhona chocolate (40% cocoa); scant 1 cup (230 ml) heavy cream

Preparation info

Makes
30
Cakes

Difficulty
Medium
Ready in
2 hr 30

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

The essence of this milk chocolate, praline, and Piedmont hazelnut cake is the contrast between the milk chocolate and the varied crispy, crunchy, smooth, and melting textures—and the complex sensations they give.

Ingredients

Roasted, Crushed Hazelnuts

3½ oz (100 g) whole, raw Piedmont hazelnuts

Method

Roasted, Crushed Hazelnuts

On a baking sheet covered with parchment paper, spread the hazelnuts out in a single layer and roast them at 320°F (160°C) for 20 minutes. Using a sieve, remove