“The Closer: Desserts And Crimes”

chocolate is always a good idea

Thr0ugh The Mirr0r

*Chocolate Pleasure
(the recipe is a variation of Cake au chocolat praline by Pierre Herm)

 

Ingredients (for Praline noisette)
– 60 g hazelnut praline
– 60 g of hazelnut paste
– 30 g of milk chocolate 45%
– 60 g of crepes dentelles crumbled
– 10 g of burro25 g of chopped hazelnuts

(For the syrup)
– 200 g of granulated sugar
– 180 g of water
– 1/2 vanilla bean

  (For the cake)
– 250 g of butter
– 65 g of clarified liquid butter (or just clarified)
– 315 g of granulated sugar
– 250 g of weak flour
– 60 g unsweetened cocoa powder
– 320 g of whole eggs
– 7 g of chemical yeast

(For Icing)
– 100 g of pate à glacer (Valrhona)
– 40 g of dark chocolate 72%
– 10 g of grape seed oil of seeds
– 20…

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