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1
For the glacage paradis: Bring the cream to a boil.
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2
Pour the cream on top of the dark chocolate.
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3
Mix gently.
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4
In a saucepan, bring 8 3/4 ounces water and the superfine sugar to a boil.
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5
Add the cocoa powder and the double cream, then bring back to a boil.
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6
Delicately mix the dark chocolate and the cocoa powder mixtures together.
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7
Refrigerate for 24 hours.
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8
For the dacquoise: Preheat the oven to 375 degrees F/190 degrees C. Mix together the ground hazelnut and the confectioners' sugar.
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9
In a separate bowl, whisk the egg whites using a hand mixer.
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10
When the egg whites have doubled in volume, add in the superfine sugar.
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11
Delicately incorporate the hazelnut mixture.
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12
Smooth into a circle on a baking tray covered in parchment paper.
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13
Sprinkle with confectioners' sugar and bake for 10 minutes.
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14
Leave to cool.
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15
Then cut the dacquoise the bottom of the cake pan.
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16
For the praline: Preheat the oven to 320 degrees F/ 160 degrees C. Roast the hazelnuts then add them to the granulated sugar, in a blender.
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17
Blend until smooth, at least 5 minutes.
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18
For the feuillantine: Fill a pot with an inch or so of water.
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19
Bring to a boil and place a non-reactive bowl over the top to create a double-boiler.
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20
Melt the white chocolate and 14 1/8 ounces/400 grams of the praline together.
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21
Then add the biscuits and mix well.
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22
For the chocolate mousse: Whisk the cream to stiff peaks.
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23
Melt 9 1/2 ounces/270 g of glacage to liquid but still cold.
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24
Whisk the liquid glacage into the cream.
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25
Reserve the remaining glacage in the refrigerator.
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26
To assemble, place the dacquoise disk at the bottom of the cake pan.
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27
Fill with the chocolate mousse.
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28
Place the feuillantine in a very thin layer on top.
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29
Leave in the freezer for a minimum of 5 hours.
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30
Heat the remaining glacage to 104 degrees F/40 degrees C in a double boiler.
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31
Two hours before serving, remove the cake pan from the freezer and remove the cake from the pan.
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32
Immediately cover the whole cake with the glacage.
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33
Enjoy.
