Feuillantine Recipe
Layers of bittersweet chocolate mousse, crunchy hazelnut and almond biscuit, cocoa tuile, hazelnut praliné
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Ingredients
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Chocolate Mousse
Hazelnut and Almond Biscuit
Cocoa Tuile
Hazelnut Praliné
Method
Chocolate Mousse
- 1
Melt Chocolate
In a heatproof bowl, melt the bittersweet chocolate over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.
- 2
Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Create Egg Mixture
In another bowl, beat the eggs with granulated sugar and vanilla extract until thick and pale.
- 4
Combine Mixtures
Gently fold the melted chocolate into the egg mixture. Then, fold in the whipped cream until fully combined.
Hazelnut and Almond Biscuit
- 5
Preheat Oven
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- 6
Make Biscuit Mixture
In a large bowl, combine hazelnut flour, almond flour, and granulated sugar. In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the flour mixture, followed by melted butter.
- 7
Bake Biscuit
Spread the batter evenly on the prepared baking tray and bake for about 15-20 minutes or until golden. Let cool before cutting into desired shapes.
Cocoa Tuile
- 8
- 9
Bake Tuiles
Spoon small amounts of the batter onto a baking mat or parchment paper, spreading it thin. Bake at 180°C (350°F) for 5-7 minutes until crisp. Let cool completely.
Hazelnut Praliné
- 10
Toast Hazelnuts
Preheat the oven to 180°C (350°F). Spread hazelnuts on a baking sheet and toast for 10 minutes until golden.
- 11
Make Praliné
In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and turns amber. Add toasted hazelnuts and stir to coat. Pour onto a baking sheet and let cool. Once hardened, blend into a paste.