Day Sixty-Five

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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.

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And made a chocolate-hazelnut-royaltine mixture to go on top. 

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It tastes like the filling of a Rocher chocolate.  So good.

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The Rocher mixture was topped with another almond dacquoise, and then a raspberry gelee. 

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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. 

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Sleep.  Need sleep.  Long day.  Can’t form sentences. 

8 comments:

  1. OH MY! That looks soooo good! Save me a slice...OK!

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  2. Love 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!

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    1. It does feel good! What? They don't use butter? What do they use? I'm appalled.

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  3. Frozen 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.

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Sup?