Success

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Here is the most decadent dessert I have ever made before. No one can say NO to that one, let me tell you!!!

Little story before I start. I saw online a very beautiful Buche with Ferrero Roche and praline and Nutella anyway it was a must for me to try. So I start the day before to make the praline, you know what is a praline? Right? Toasted hazelnut and almond that we caramelized and then mix it until it becomes a spread. And what a spread just insane! So I was about to start this Buche when I found out that I did not have any of the mold that they ask. Oh my, this praline was too much of a success to leave it out and I don’t make anything out of it. That where the funny part is coming My dear mom come often to visit us from Paris, and I don’t know for what reason she has this need of baking this sweet delicate full of flavor dessert. I mean yes I know why everybody loves it but until I made it I always thought that it was a very difficult long and boring full of different step desserts to do. Oh gosh, how dare am I to have thought of such thing. I had so much fun and so much of emotions whoa. Making the meringue and pray that those two circles of goodness come out good from the oven and the buttercream such satisfaction of the texture and the color and so yummy….. Yes, my mom was right to make it every time. So like mother like daughter here it is my version of the” Success”. Let s get into it

The Meringue biscuit

Ingredient :

4 eggs white

3/4 cup White sugar

3/4 cup icing sugar

1/3 cup almond powder

1/4 cup hazelnut powder

Directions:

Preheat your oven at 265 F

In an oven pan get ready with parchment paper two circles of 9″ inch each

If you do have almond flour so then use it, it will be better for the meringue if not, just mix it very well as well as the hazelnut. The finest you can.

With a hand mixer, we are going to start with the egg white and we want to add the custard sugar in four time. All on fast speed we add the first part of sugar when the whites start to create a foam. Keep on mixing fast you will see that there is no more foam. That where we had the second part. You now see that the meringue is starting to be firm, now add the third and fourth cup to this and mix it until the meringue is as firm as the “beak of a bird”.

Swift the icing sugar in and add the nuts. Mix with a spatula from the bottom to the top. Make sure that any lumps are remaining. Transfer it to a pastry bag along with a plane round socket, we want it smooth as silk. In a snail shape, drop the biscuit into the two circles and shovel for 1 hour to 1 hour 15 minutes. It all depends. When it comes out from the oven let it cool down completely before taking it out from the parchment paper.

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Let start the Italien Meringue

The Italien Meringue

Ingredients

1 Egg white

1/3 cup sugar

2 1/2 tbsp water

Directions:

You will need a food thermometer.

We need to be organized for this step as everything is happening quickly.

In a saucepan, combine sugar and water. Heat over high heat and cook until syrup reaches 244 F, checking with the food thermometer. While this going, whisk the egg white until you have a soft peak. With the mixer, carefully and slowly drizzle in hot sugar and whip until you hard stiff is achieved. Set aside.

Praline Buttercream

Ingredients:

1 cup butter

3 egg yolk

1/4 sugar

1/2 cup whole milk

1/3 cup praline

Directions:

In a saucepan bring the milk to a boil. In a bowl whisk together egg and sugar and pour in the boiling milk. Don’t stop whisking as we don’t want the egg to cook at this point or create any lumps.. Bring all that back to the saucepan and while whisking heat until it reaches 181 F ( This how a creme Anglaise is done). Remove from heat and whisk in the praline. set aside and let the cream of praline completely cool down at room temperature.

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When the cream of praline completely cooled down loosen it up with a hand whisk. In a stand mixer with the K attachment, whisk the butter till it reaches a creamy texture. Change the hook with the whisk attachment and add it to the butter. Whisk on medium speed. You should see the color lighten a bit. Add then the Italian meringue. When everything is well-combined cover the buttercream with a plastic wrap touching the cream and reserve 30minutes in the fridge. Just the time to take care of the Nougatine.

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Nougatine / Caramelized Almond

Ingredients:

3.6 oz Whole Almond

1/2 cup Sugar

1 1/2 Tbsp water

Directions:

Roast the almond 10 to 15 minutes at a 350 F oven.

In the saucepan bring the sugar and water to a 181F heat. When it reaches it, add the almond. You will see crystallization as the sugar will get cold to the contact of the almond and when it melting again stir well until the syrup becomes brown. It should take just a few minutes but watch carefully as it can burn in a second. Pour it to a clean pan cover with parchment paper and let it completely cool down. Break the almond into a big chunk and mix it in the robot. It should be a thick powder with still some small chunk of almond. Reserve

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Mounting

Place the first disk of meringue to a serving plate and spread a nice thick layer of the praline buttercream add then on top the second disk putting the snail shape facing up. Finish spreading the rest of the cream in between the two-layer and add to it the nougatine. A light drop of confectioner sugar should bring the final touch to this amazing scrumptious dessert.

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Keep it refrigerated but pull it out 20 minutes before serving

Voila here you have it

I really recommend you have a look at my video just to have an idea of the technique as my English is not so well. It is a lot of steps but it is far to be complicated

Any questions don’t hesitate, Don’t forget do give me your feedback

Bon Appetit

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