Recipe: Supreme Cake with Mousseline Praline Cream

Name: Gâteau suprême à la crème mousseline praliné
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 12 portions
Ingredients: Le biscuit Joconde; poudre d'amandes 100 g; sucre glace 100 g; œufs entiers 2farine tamisée 25 g; beurre fondu 20 g; blancs d'oeufs 4sucre semoule 20 g; Pour la crème pâtissière :½ l de lait80 g de sucre; 3 oeufs +2 jaunes; 80 g de maïzena; 100 g de beurre; Crème mousseline pralinée :400 g de crème pâtissière; 150 g de praliné; 250 g de crème fraîche; 50 g de sucre; Pour la pâte pralinée :150 g d'amande; 150 g de sucre; Pour le sirop :250 ml d'eau; 60 g de sucre; 4 gouttes d'amande amère; Pour la ganache :150 g de chocolat noir; 150 g de crème liquide

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4/5 (7 reviews) Desserts

Prep 60 min

Cook 10 min

Total 1h10

Servings 12 serv.

A very beautiful cake made up of a Joconde biscuit, mousseline cream and praline paste and ganache.

Ingredients for 12 servings

The Joconde biscuit
almond powder 100 g
icing sugar 100 g

whole eggs 2

sifted flour 25 g
melted butter 20 g

egg whites 4

caster sugar 20 g

For the pastry cream:½ l of milk

80 g sugar
3 eggs + 2 yolks
80 g cornstarch
100 g butter

Praline mousseline cream:

400 g pastry cream
150 g praline
250 g fresh cream
50 g sugar

For the praline paste:

150 g almonds
150 g sugar

For the syrup:

250 ml water
60 g sugar
4 drops bitter almond

For the ganache:

150 g dark chocolate
150 g liquid cream

Step-by-step directions

0/ the Joconde biscuit
Remove your baking sheet from the oven and line it with parchment paper.
In a large bowl pour the almond powder, icing sugar, then the eggs, whiten this mixture with a whisk for 5 minutes then add the flour and finally the melted butter then set aside.
In your mixer, pour your egg whites
Beat them into stiff peaks then add your 20g caster sugar.
Preheat your oven to 180°(th6).
Mix a large spoonful of egg whites into your "almond mixture" with a whisk then incorporate the rest with a spatula or maryse by cutting and lifting (like a soufflé), then pour onto your baking sheet on parchment paper.
Smooth with a spatula bake 10 minutes at mid-height. Remove and set aside.
1/ The praline paste:
Toast the almonds in a pan.
Melt the sugar over heat, gently flip the pan, as soon as the sugar has melted and begins to take on a caramel color, remove from heat, pour the toasted almonds, mix with a wooden spoon. Return to low heat for a few seconds to coat the almonds with caramel.
Pour the preparation onto parchment paper. Let cool to room temperature.
Blend the preparation well until you get a smooth paste with a thick and flowing texture.
2/ The pastry cream:
Heat the milk, blanch the eggs with the sugar then add the cornstarch, pour the boiling milk over the mixture while beating with a whisk. Return to heat while continuing to stir until thickened, off heat add the whisked butter so the cream becomes fluffy, Let cool completely.
Once the cream has cooled, put it in the bowl of a food processor whisk with the praline, you must beat for 3 to 5 minutes so that the praline is well incorporated into the cream.
3/ Praline mousseline cream:
Whip the cold fresh cream with the sugar until it becomes whipped cream.
Incorporate the whipped cream into the praline pastry cream, mixture