CHOCOLATE CRUNCHY CAKE
Simply beautiful, these frozen praline mousse cakes combine a crunchy feuillantine base, praline mousse, and silky chocolate coating. The flavors, hazelnut, coffee, praline, and chocolate, combine perfectly. The Paradise Icing is the same used on the profiteroles at La Pyramide. Chef Auboine garnishes his cakes with standing pieces of golden spun sugar; if you are clever with sugar work, you may wish to do the same.
Provided by Great Chefs
Number Of Ingredients 24
Steps:
- To glaze the nuts: Preheat the oven to 275 F. Spread the hazelnuts in a single layer on a baking sheet. Bake 12 to 15 minutes, until the nuts just begin darken. Remove and let cool just enough to handle, then rub the hot nuts with a towel to remove the bitter skins. Let cool completely. Lightly grease a baking sheet. Combine the sugar, corn syrup, and water in a heavy saucepan over low heat and stir until the sugar is completely dissolved. Increase the heat to medium and cook without stirring until golden-brown in color, 300 F on a candy thermometer (hard-crack stage). Remove from heat and stir in the nuts. Immediately lift out the nuts with a wire lifter or slotted spoon and drain slightly over the pan, then spread on the greased baking sheet. Let cool. Set aside 45 of the best hazelnuts for garnish. To make the praline feuillantines: In the top of a double boiler over barely simmering water, melt the chocolates together. Stir in the nuts and crushed crepes and blend. Spread out thin on a piece of parchment paper. Refrigerate until firm. To make the praline mousse: Bring the cream just to the boiling point over medium-high heat. Put the chocolate and hazelnut (praline) paste in a heatproof bowl and pour the hot cream over them. Blend well and let cool. Fold in the whipped cream. Place fifteen 2-1/2-inch ring molds on parchment-lined baking sheets. Cut the feuillantine into 2-1/2-inch circles and press one into the bottom of each mold. Fill each mold with praline mousse. Freeze until firm, at least 2 hours. Turn out of the molds, place on wire racks over the parchment-lined baking sheets, and return to the freezer. To make the coffee crème anglaise: Add the coffee grounds to the milk in a heavy saucepan and bring to a boil. Take off the heat and let stand for 10 minutes. Beat the egg yolks and sugar until light in color and thickened. Whisk the coffee-milk mixture into the egg mixture and put back in the saucepan. Cook over medium heat until the mixture coats the back of a spoon, about 10 minutes. Remove and strain through a fine-meshed sieve. Cover with plastic wrap and refrigerate. To make the paradise icing: Bring the water, sugar, cocoa powder, and cream to a boil in a heavy saucepan. Put the chopped chocolate in a heatproof bowl and pour the cream mixture over it. Blend well and stir until glossy. Let cool until lukewarm. To assemble: Take the frozen molds out of the freezer and leave on the wire rack over the baking sheet. Pour the icing over the cakes to form a smooth coating. When the icing has congealed, lift a mold with a wide spatula and place on a dessert plate. With a knife which has been dipped in hot water, cut the cake in half and spread the sides apart. Repeat with remaining cakes. Spoon the coffee crème anglaise on the plate in the center opening of each cake. Garnish each with three glazed hazelnuts and a mint leaf.
CARAMELIZED HAZELNUT PRALINE CHOCOLATE MOUSSE
Provided by Dini from Giramuk's Kitchen
Number Of Ingredients 6
Steps:
- In a large pan, sprinkle the 3.5 oz/ 100 g sugar evenly on the bottom of the pan.
- Heat the pan on low-medium heat until the sugar around the edges starts to melt. Use a silicone or rubber spatula to move the sugar around (the sugar will start to clump and that is okay)
- When the sugar has mostly melted, add the roasted hazelnuts and keep stirring the caramel to make sure the sugar caramelizes evenly, while also coating the hazelnuts.
- Continue to cook while stirring the sugar/nuts until the sugar turns a dark amber colour (that is just before the caramel burns - so DO NOT move away from the stove because this can happen quickly, and PLEASE be careful as the sugar is very very hot)
- Remove from heat immediately and pour the sugar and nuts onto a parchment paper and let it cool completely. When the sugar has cooled down, break the caramel into smaller pieces so that they can be chopped in the food processor.
- In the food processor, process the praline mix in pulses first until you crush the nuts. Then process the sugar/nuts on high until you get a paste (you may have to stop and scrape the bowl a couple of times)
- In a heat proof bowl place the praline paste and egg yolks and mix them well with a whisk or hand mixer for a few minutes, until well combined.
- Add the chopped chocolate and melt the chocolate, egg yolk and praline paste together over a saucepan of simmering water, until the chocolate is melted and is smooth.
- Let this cool for about 10 - 15 minutes and stir in the cream/coconut cream. With a beater, whisk until the chocolate mix is lighter in colour and a little thicker.
- In a clean metal bowl (free of any residue), place the egg whites and 2 tbsp of white sugar. To make the egg white food-safe, whisk the egg whites over a saucepan of simmering water, and whisk on high until you form stiff peaks (with a clean, dry beater).
- Fold in 1/4 of the egg white into the chocolate mix. Add the rest of the egg whites and fold it in until just combined.
- Pour into individual serving glasses and chill for a few hours until set. Serve as is, or with a dollop of fresh cream or creme fraiche.
CHOCOLATE PRALINE MOUSSE
From Peter Meltzer and Mark DiGiulio of Restaurant Quatorze in New York City. A make ahead recipe for special occasions like Valentine's day for your sweetie who loves chocolate. Preparation time is approximate and does not include 8 hour refrigeration period.
Provided by Kumquat the Cats fr
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
- Whip the cream until it is stiff and doubled in volume. Set aside.
- Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
- Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
- Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
- Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.
Nutrition Facts : Calories 588.8, Fat 56.9, SaturatedFat 34.7, Cholesterol 164.6, Sodium 100.8, Carbohydrate 26.3, Fiber 10, Sugar 7.2, Protein 11.4
FROZEN CHOCOLATE MOUSSE CAKE
Adapted from a French cookbook, I cannot believe how something this delicious can be so easy to make. And the results are truly magnificent. Decorate nicely, and you could swear this came from a big French Patisserie. By the way, the recipe says that the cake and the sauce both can be frozen for one month. The cake and sauce are unsuitable to microwave. MMM....When I made this me and my hubby finished it in one go, and he doesn't even like chocolate that much!
Provided by Fandoos
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper.
- Melt combined chocolate and butter in heatproof bowl over hot water, or microwave.
- Cool to room temperature.
- Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour.
- Then fold in chocolate mixture.
- Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre.
- Leave cake to become cold in pan.
- Cover cake pan w/foil and freeze for several hours or overnight.
- Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired.
- BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain.
- Pour berry sauce over slices cut, and serve-- Mmmm.
PRALINE MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 7
Steps:
- Prepare the praline and set aside.
- Preheat the oven to 425 degrees.
- In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
- Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
- Put the egg whites in one large mixing bowl, the cream in another.
- Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
- Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
- Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
- Continue folding while gradually sprinkling the praline on top. Chill until set.
FROZEN PRALINE MOUSSE CAKE
Categories Coffee Dessert Almond Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Make meringue:
- Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.
- Make praline cream:
- Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.
- Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.
- Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. (Can be made up to 1 week ahead. Cover tightly and keep frozen.) Cut cake into slices and serve frozen.
PUMPKIN PRALINE MOUSSE CAKE
Butterscotch pudding and canned pumpkin make this mousse cake a creamy, dreamy delight-and it's ready for the freezer in a mere 20 minutes.
Provided by My Food and Family
Categories Home
Time 3h
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
- Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
- Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "frozen praline mousse cake food"
CHOCOLATE MOUSSE CAKE RECIPE | HOW TO MAKE CHOCOLATE ...
From gourmettraveller.com.au
Servings 10Estimated Reading Time 7 minsCategory DessertTotal Time 55 mins
PRALINE CARAMEL MOUSSE CAKE - CANADIAN LIVING
From canadianliving.com
PRALINE CARAMEL MOUSSE CAKE | CANADIAN LIVING
From canadianliving.com
FROZEN PRALINE MOUSSE CAKE RECIPE - BON APPéTIT
From bonappetit.com
Servings 12
- Preheat oven to 250°F. Line 10-inch-diameter springform pan with parchment paper. Lightly oil paper and pan sides. Finely grind whole almonds and 1/4 cup sugar in processor. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add remaining 3/4 cup sugar and beat until stiff but not dry. Beat in ground almond mixture and flour. Spread mixture evenly over parchment paper in pan. Bake until dry, about 1 1/2 hours. Cool completely in pan.
- Lightly oil rimmed baking sheet. Combine 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over medium-low heat. Stir until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling occasionally, about 6 minutes. Stir in sliced almonds. Immediately pour mixture onto prepared sheet. Cool. Break praline into pieces and finely grind in processor.
- Whisk egg yolks, egg, remaining 3/4 cup sugar, and 1/4 cup water in large bowl to blend. Set over saucepan of simmering water and whisk until mixture thickens and instant-read thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and cool, about 5 minutes. Whisk in corn syrup, liqueur, and espresso powder. Fold in ground praline.
- Using electric mixer, beat whipping cream in another large bowl until stiff peaks form. Fold whipped cream into praline mixture. Spread praline cream over almond meringue in pan, smoothing top. Freeze overnight. DO AHEAD Can be made up to 1 week ahead. Cover tightly and keep frozen. Cut between cake and pan sides; remove pan sides. Serve frozen.
PASSIONFRUIT AND WHITE CHOCOLATE MOUSSE CAKE WITH BLACK ...
From zhangcatherine.com
Reviews 12Total Time 1 hr 45 minsEstimated Reading Time 3 mins
CHOCOLATE PEANUT BUTTER MOUSSE CAKE WITH PEANUT PRALINE ...
From jamiegeller.com
Servings 16-20Estimated Reading Time 4 minsCategory Brunch, Desserts
- Spray and flour two 8-inch round pans. In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
CHOCOLATE MOUSSE AND PRALINE ENTREMET - THE BOSSY KITCHEN
From thebossykitchen.com
5/5 (9)Category Cakes And EntremetsCuisine FrenchCalories 749 per serving
- In a non-stick pan, toast the hazelnuts and almonds to bring out the flavor. You could also place them into a 400F/200° C oven for 15 minutes.
- When the sugar begins to dissolve, add the almonds and hazelnuts. Mix well with a spatula and cook until the sugar is completely dissolved and the mixture forms a light caramel (160° C / 320° F). This process should be carried out over medium heat; otherwise, the caramel will become too dark.
FROZEN MOCHA PRALINE MOUSSE | DIXIE CRYSTALS
From dixiecrystals.com
5/5 (1)Category Cobblers & Puddings, Frozen DessertsServings 8Estimated Reading Time 3 mins
FROZEN COCONUT PRALINE SOUFFLé - RECIPES ARE SIMPLE
From recipesaresimple.com
5/5 (43)Servings 4Cuisine American(Western)Total Time 15 mins
FROZEN APRICOT MOUSSE WITH PRALINE CROQUANT AND PISTACHIO ...
From app.ckbk.com
Category Dessert
BROWNIE-BOTTOM PRALINE CHOCOLATE MOUSSE CAKE - GAIL'S GOODIES
From gailsgoodies.com
Total Time 3 hrs 30 minsCalories 774 per serving
FROZEN MOCHA PRALINE MOUSSE | IMPERIAL SUGAR
From imperialsugar.com
5/5 (1)Category Cobblers & Puddings, Frozen DessertsServings 8Estimated Reading Time 3 mins
FROZEN CHOCOLATE MOUSSE CAKE - MAKE AHEAD! - THAT SKINNY ...
From thatskinnychickcanbake.com
Reviews 21Calories 553 per servingCategory Chocolate
FROZEN FOOD CARTOON
From subpng.com
FROZEN SNOW MOUSSE WITH PURéED RASPBERRIES AND PECAN PRALINE
From pigletfoxfood.wordpress.com
VANILLA & PRALINE ENTREMET - TREATS HOMEMADE
From treatshomemade.com
CHOCOLATE MOUSSE WITH HAZELNUT PRALINE RECIPE - FOOD NEWS
From foodnewsnews.com
PARFAIT RECIPE - EASY FRENCH FOOD
From easy-french-food.com
EGGNOG PRALINE MOUSSE CAKE | GENERAL MILLS CONVENIENCE AND ...
From generalmillscf.com
FROZEN FOOD CARTOON
From subpng.com
FROZEN APRICOT MOUSSE WITH PRALINE CROQUANT AND PISTACHIO ...
From eatyourbooks.com
FROZEN PRALINE MOUSSE CAKE RECIPES
From tfrecipes.com
PRALINE CARAMEL MOUSSE CAKE | CANADIAN LIVING | MOUSSE ...
From pinterest.ca
BOUCHE - ENTREMET - CACAO BARRY
From cacao-barry.com
FROZEN PRALINE MOUSSE RECIPES
From tfrecipes.com
COFFEE AND HAZELNUT PRALINE MOUSSE CAKE - MIELE EXPERIENCE ...
From mieleexperience.com.au
RECIPE: CHOCOLATE ROYAL CAKE (“TRIANON”) - ROAD TO PASTRY
From roadtopastry.com
FROZEN CAKES – MAXIMA5
From maxima5.com
FROZEN PRALINE MOUSSE FROM STARS DESSERTS BY EMILY LUCHETTI
From app.ckbk.com
PRALINE CAKE GLAZE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
PIN ON CHRISTMAS DESSERT RECIPES
From pinterest.com
EGGNOG PRALINE MOUSSE CAKE | GENERAL MILLS CONVENIENCE AND ...
From generalmillscf.com
FROZEN+MOCHA+PRALINE+MOUSSE | DESSERTS, FROZEN DESSERTS ...
From pinterest.ca
%PRALINE POPSICLE %CORNFLAKES %MOUSSE %PRALINE %POPSICLE
From tashskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love