I’d wanted to try making this impressive looking milk chocolate dessert since I bought Dorie Greenspan’s Chocolate Desserts by Pierre Herme. Just that I’d never found the time to do so until this weekend.
This multi-component dessert could be completed in a day, if one were an early riser, efficient and planned well-ahead. I chose instead to make the individual components over a couple of evenings before finally assembling them yesterday.
The dessert is made up of 5 components - chocolate sheets, whipped chocolate cream, ganache, hazelnut dacquoise and praline. For the chocolate, I used Valrhona Jivara Lactée 40% milk chocolate. Be forewarned: this chocolate tastes spectacular on its own - I couldn’t resist eating it while chopping them up for the ganache.
Given the terribly warm and humid weather we’ve had here the last couple of days, it was a real challenge to temper the milk chocolate and form the chocolate sheets without making a big chocolatey mess. I eventually solved the problem by working in my living room with the air-conditioning going at full blast.
The other components were simpler to put together. I particularly liked the hazelnut dacquoise with its thin layer of Nutella praline, although the rectangles turned out untidier than I’d have liked. The praline layer started melting as soon as I began cutting the dacquoise.
The end result was a rich and decadent plated dessert that tasted heavenly, but too rich to finish on my own. In hindsight, I should have made the chocolate ganache layers thinner. If you ever attempt making this dessert, I’d recommend making the individual portions a little smaller.
Note: If you live in Singapore and think that this dessert looks somewhat familiar (my rendition is taller and wider), you’re probably right. Bakerzin markets a similar dessert under the name “Sweet Pleasure”, a direct translation of “Plaisir Sucré”.
What you may not know is that the concept for this amazing dessert with its multitude of textures was created in 1993 by Paris’ famed pastry chef Pierre Hermé. Another interesting thing I’ve discovered is that the counters at the Bakerzin outlets showcasing their desserts look remarkably similar to the ones at the Pierre Hermé outlets in Paris!