Juliette’s favorite dessert: Le Rôcher Praliné
Anatomy of a perfect dessert (at least in our opinion!): Rocher Praliné
What does it take to make a great pastry? A harmony of flavors and a contrast of textures are already a good start!
So here for the textures we have the contrast between the creamy milk chocolate mousse and crunchy caramelized hazelnuts, with the bonus of a smooth praline heart.
As for the flavors, we have the harmony of milk chocolate and roasted hazelnuts (that means oven-roasted, in pastry chef language). Hazelnuts are a dried fruit that go well with lots of ingredients, both savory and sweet, but especially with milk chocolate! Why not dark chocolate, you say? Purists would indeed go for dark chocolate, but no, it's the soft, sweet, and milky side of milk chocolate that brings out all the flavor of the hazelnut. And anyway, we're not trying to be purists with this dessert, we want to treat ourselves to a sweet and decadent treat, that's all!
And the little pure praline heart in the center? We also make it with hazelnuts. To keep it simple, we make a caramel in a saucepan (be careful not to burn it!), which we pour over well-toasted hazelnuts, and once the caramel has cooled, we put everything in a food processor (it must be super powerful) to obtain a smooth paste. It is this paste that we put in the heart of our Rocher.
Result: pure delight! 😊
Laissez un commentaire