The finished chocolate hazelnut cake! Chocolate biscuit cake layered with chocolate mousse, hazelnut dacquoise, hazelnut mousse, and glazed with chocolate mirror glaze. I tasted this one tonight and it’s good!
We baked another almond dacquoise.
And made a chocolate-hazelnut-royaltine mixture to go on top.
It tastes like the filling of a Rocher chocolate. So good.
The Rocher mixture was topped with another almond dacquoise, and then a raspberry gelee.
We also are making puff pastry by hand. I’m guessing it’s for some kind of cake we’re baking this week, but I don’t know what. Puff pastry is a lot of work.
Sleep. Need sleep. Long day. Can’t form sentences.
I want that cake!
ReplyDeleteI have so much leftover. :(
DeleteOH MY! That looks soooo good! Save me a slice...OK!
ReplyDeleteWill do!
DeleteLove the giant silpat and rolling pin! Puff pastry is a lot of work but almost all the store-bought brands don't use butter, so I still make it every once in a while. It's a real feeling of accomplishment when you finish!
ReplyDeleteIt does feel good! What? They don't use butter? What do they use? I'm appalled.
DeleteFrozen puff pastry you buy in the supermarket is made with vegetable shortening. I have only found one brand, Dufour, that's made with butter. It costs at least twice as much as the others and isn't always available.
ReplyDeleteYour cake is very shiny!
ReplyDelete