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 LactÃ©e 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 SucrÃ©”.
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 HermÃ©. 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 HermÃ© outlets in Paris!