Plaisir Sucré, one of Pierre's masterpieces is in my to-bake list long time ago. I saw it has been replicated in the most patisseries. After saw a few people attempted making it at home successfully.. ok, here we go !
The most important thing.. the way I cut Dacquoise and praline...haha, bad bad
The milk choc sheets :
at least 260g milk couverture choc, preferably valrhona jivara lactée 40%, finely chopped
The milk choc whipped cream :
143g milk choc
218ml whipping cream
The hazelnut dacquoise :
35g ground hazelnuts
50g icing sugar
45g egg whites, room temp
1.5 tbsp caster sugar
1/2 cup whole hazelnuts, toasted, skinned & halved (I didn't use them all)
The hazelnut praline :
100g nutella or hazelnut praline paste
25g milk choc, melted & cooled til lukewarm
1/2 cup rice krispies or 1/4 cup feuilletine flakes
1/2 tbsp butter, melted & cooled
The milk choc ganache :
95g milk choc
83ml whipping cream
1. To temper the milk choc, get ready a candy thermometer as well. place the choc in a clean bowl, then either double-boil or microwave it in short intervals until the temp reaches 49C (120F). Be careful not to let even a drop of water get into the choc as it will seize and render unworkable. remove choc from heat and continue stirring until the choc has cooled to a temp of 27C-28C (80-83F). You'll know the choc is nearing the right temp when it begins to set around the edges. reheat the choc again until it reaches 29-31C (85-88F). It is now ready for use.
To test if you've gotten it right, dip a knife into the choc and put the knife in the fridge for a few secs. it should emerge coated with a shiny nonstreaked layer of choc. Get ready some A4-sized acetate sheets and spread the choc onto the acetate with an offset spatula. Refrigerate for abt 30 secs or until the choc is half set, then remove from fridge and score twelve 11x3cm rectangles with a knife onto the choc. Refrigerate until firm, then remove the choc by peeling off the acetate sheet and breaking them along the score lines. Refrigerate again until ready to use.
2. To make the choc whipped cream, place choc in bowl. Bring cream to boil then pour onto choc. Mix well then place plastic wrap directly onto the choc mixture & refrigerate for 5-6 hrs or overnight. Before using, whip mixture until almost firm then re-refrigerate if not using immediately.
3. To make the hazelnut dacquoise, sift ground hazelnuts & icing sugar together & set aside. In a bowl whisk egg whites until foamy then gradually add in sugar and whisk until stiff peaks. Fold hazelnut mixture into the whites then spread mixture evenly onto a 6-inch baking tray lined with parchment paper. Scatter hazelnut halves on top then press down slightly. Bake in a preheated oven of 165C for 25-30 mins or until browned. leave to cool.
4. To make the hazelnut praline, place nutella/praline paste in bowl then add in the remaining ingredients the order they're listed. Mix well then spread the praline evenly onto the dacquoise, working from the center and spread as far as it will go to the edges. Refrigerate the dacquoise for at least 30 mins.
5. To make the choc ganache, place choc in bowl and bring cream to a boil. stir the cream into the choc until the choc is completely melted. allow the ganache to cool & thicken or refrigerate until pipeable consistency.
6. To assemble, trim the dacquoise along the edges and slice into four 11x3cm rectangles. fit the piping bag with a 1/4 inch (7mm Ø) plain tip and fill the bag with ganache. Pipe a zigzag of ganache over the 4 dacquoises in the middle (go easy on the ganache). Place a milk choc sheet on top, shiny side up and pipe another zigzag of ganache onto the choc sheet. Place another choc sheet over. fit the piping bag with a 1/2 inch (14mm Ø) (I have only 12mm Ø) tip and fill the bag with choc whipped cream. Pipe two straight lines of choc whipped cream on top and top with one last piece of choc sheet. Decorate with toasted whole hazelnuts if desired.