The Art of Indulgence 🎂✨
Delight in the luxurious layers of this Gianduja and Praline Craqueline, a sophisticated
dessert that beautifully combines the nutty flavors of hazelnuts and the rich creaminess
of gianduja chocolate. This elegant treat is perfect for special occasions or when you
want to impress your guests with a stunning dessert that reflects the art of gourmet
indulgence.
📋 Ingredients (for 8 servings):
For the Hazelnut Dacquoise:
120 g egg whites: Provides structure and lightness to the cake.
30 g granulated sugar: To stabilize the egg whites.
70 g icing sugar: Adds sweetness and helps create a smooth texture.
70 g ground hazelnuts: A beautiful nutty flavor base for the dacquoise.
30 g cornstarch: Aiding in the structure while keeping the cake light.
🌰 For the Gianduja and Praline Filling (to be prepared separately):
200 g gianduja chocolate: Provides a deliciously creamy and nutty flavor.
100 g praline paste: Adds a sweet, caramelized hazelnut taste.
300 ml heavy cream: For making the filling light and airy.
A pinch of salt: Enhances the flavors and balances the sweetness.
🥄 Instructions:
