Temps de préparation : ♦♦ Difficulté : ♦♦
Ingrédients (pour 12 personnes)
Pour la dacquoise aux amandes :
– 100g de sucre glace
– 100g de poudre d’amandes
– 4 blancs d’œufs
– 35g de sucre semoule
Pour le fond praliné :
– 150g de pâte de praliné noisette
– 60g de chocolat au lait
– 10g de beurre
Pour le crémeux vanille (à préparer la veille) :
– 330g de crème liquide entière
– 50g de sucre semoule
– 1 gousse de vanille
– 5g de vanille liquide
– 4 jaunes d’œufs
– 1,5 feuilles de gélatine
Pour la mousse au chocolat noir :
– 250g de chocolat noir
– 500g de crème liquide entière
Pour le montage :
– glaçage brillance noire
(je l’ai utilisé déjà prêt mais si vous voulez le réaliser, il faut : 4 feuilles de gélatine, 70g d’eau, 180g de crème liquide entière, 200g de sucre, 50g de glucose, 80g de cacao amer)
Préparation
Pour la dacquoise aux amandes :
– Tamiser le sucre glace et la poudre d’amandes.
– Monter les blancs en neige en les meringuant petit à petit avec le sucre semoule.
– Mélanger délicatement à la poudre d’amandes.
– Mettre dans une poche à douille et coucher sur une plaque tapissé de papier sulfurisé selon la forme du cadre à pâtisserie.
– Cuire au four 15min à 180°C.
Pour le fond praliné :
– Faire fondre le chocolat et le beurre au bain-marie.
– Ajouter la pâte de praliné.
Pour le crémeux à la vanille :
– Faire ramollir la gélatine dans de l’eau froide
– Dans une casserole, faire bouillir la crème, la gousse de vanille grattée de ses graines, la vanille liquide et le sucre.
– Verser doucement le mélange sur les jaunes d’œufs puis remettre sur feu moyen et cuire comme une crème anglaise (85°C).
– Quand la crème commence à épaissir, retirer du feu et ajouter la gélatine essorée.
– Verser dans un moule légèrement plus petit que le cadre et mettre au congélateur.
Pour la mousse au chocolat noir :
– Faire fondre le chocolat au bain-marie.
– Monter la crème en chantilly bien ferme.
– Incorporer le chocolat et mélanger délicatement.
Montage
– Déposer la dacquoise au fond d’un cadre à pâtisserie.
– Disposer le praliné.
– Ajouter un peu de mousse au chocolat puis disposer le crémeux à la vanille.
– Ajouter ensuite le reste de mousse au chocolat, lisser et mettre au congélateur pendant 1h.
– Glacer l’entremet avec le glaçage chocolat puis placer au frais.
∗Recette du glaçage : Faire ramollir la gélatine dans de l’eau froide.
Dans une casserole, faire chauffer l’eau, le sucre et le glucose jusqu’à obtenir un sirop.
Dans une autre casserole, faire chauffer la crème.
Verser le sirop de sucre sur la crème puis ajouter le cacao et porter à ébullition.
Ajouter la gélatine essorée et mélanger avec une spatule.
– Décorer avec des petits carrés de chocolat noir, de la poudre d’or et du grué de cacao.
C ‘est une bonne recette ! Merci bizz.
Magnifique !
J’adore!!
Humm!Avec un bon café
Bonjour et merci pour toutes ces recettes ! Quelle dimension le cadre?
J’ai utilisé un cadre 30 x 20 cm.
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