As the end-of-year festivities approach, our desire for delicacies and refined desserts becomes more pressing. To meet this quest for unique flavors and textures, I offer you a recipe for a crunchy chocolate-praline dessert with Gavottes. This dessert, which combines the finesse of chocolate with the lightness of Gavottes, is a true symphony of flavors that will delight the most demanding palates. It is a creation that combines tradition and modernity, and which promises to bring a touch of elegance to your festive table.
The star ingredient of this dessert, the Gavotte, is a lace crepe with an unrivaled crispness that originated in Brittany. Its use in this recipe brings an airy texture and a delicately buttery taste, perfectly complementing the richness of the chocolate and praline. The softness of the sponge cake, made with care and lightness,
constitutes the perfect base to welcome the layers of indulgence that follow. Each step of the preparation has been designed to awaken your senses and transport you into a world of delights.
The making of this dessert begins with the preparation of the sponge cake, a fundamental step that requires precision and delicacy. The sponge cake must be light and airy to contrast with the richness of the chocolate mousse and the crunchy praline. The addition of the crunchy Gavottes, between the sponge cake and the
mousse, offers a surprising play of textures that makes each bite a unique experience. The marriage of chocolate and praline, with their depth and intensity, creates a perfect balance with the crunchiness of the Gavottes.
Finally, the smooth and shiny icing crowns the dessert, providing a final touch that is as aesthetic as it is tasty. Each component of this recipe harmonizes to create a dessert that is not only a pleasure for the eyes, but also a festival for the taste buds. This crunchy chocolate-praline dessert with Gavottes is an ode to gluttony, a
dessert that will leave a lasting impression and enhance your moments of sharing during the holidays. So, let yourself be tempted and dive into the adventure of making it!
Ingredients :
For the sponge cake:
4 eggs
120 g caster sugar
120 g flour
50 g melted butter
20 g butter (for the mold)
2 pinches of fine salt
For the Crispy Gavottes:
1 jar of Gavottes spread
Some plain Gavottes
For the Chocolate Mousse:
4 egg yolks
40 cl of whole liquid cream
300 g of baking chocolate
75 g sugar
3 tablespoons hot water
For the Icing:
150 g of dark baking chocolate
75 g of liquid cream
3 tablespoons hot water
Preparation :
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