Ingredients for 12 servings

servings
  • The Joconde biscuit
  • almond powder 100 g (3.5 oz)
  • icing sugar 100 g (3.5 oz)
whole eggs 2
  • sifted flour 25 g (0.9 oz)
  • melted butter 20 g (0.7 oz)
egg whites 4
  • caster sugar 20 g (0.7 oz)
For the pastry cream:½ l of milk
  • 80 g (2.8 oz) sugar
  • 3 eggs + 2 yolks
  • 80 g (2.8 oz) cornstarch
  • 100 g (3.5 oz) butter
Praline mousseline cream:
  • 400 g (14 oz) pastry cream
  • 150 g (5.25 oz) praline
  • 250 g (8.75 oz) fresh cream
  • 50 g (1.75 oz) sugar
For the praline paste:
  • 150 g (5.25 oz) almonds
  • 150 g (5.25 oz) sugar
For the syrup:
  • 250 ml (1.1 cups) water
  • 60 g (2.1 oz) sugar
  • 4 drops bitter almond
For the ganache:
  • 150 g (5.25 oz) dark chocolate
  • 150 g (5.25 oz) liquid cream