Plaisir Sucre

I recently bought the beautiful Pierre Herme book Chocolate Desserts and this is the first thing i attempted and boy it was one complex dessert. None of the individual elements were difficult but there is a lot of elements which took a lot of time to put together.

Firstly was the Daquoise which is egg whites whipped to a firm glossy peak then folded into a confectioners sugar/ground hazelnut mix which is then scattered with half hazelnuts. Then i made the chocolate cream which forms the top layer. Thirdly there’s two layers of ganache and all this is sandwiched between 3 pieces of chocolate which has been tempered. Oh and theres also a praline layer on top of the daquoise although that was simple


5 responses to “Plaisir Sucre

  1. WWOWW…this looks soooo good…. 🙂

  2. thanks hendria

  3. I was wondering if you could post the recipe??

  4. its a pretty big recipe that i will get round to posting sometime but until then here it is – its from the same place i got mine so shouldn’t be any differences

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