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The cake consists of two disks of Dacquoise sponge filled with a Chocolate Hazelnut Praliné Mousseline. For the Mousseline you need three components: Chocolate Pastry Cream, Hazelnut Praliné and butter.

To make a Praliné you have to prepare a Caramel, let it set and blend it with roasted hazelnuts to a paste. Don´t forget to taste it, before you mix it with the other ingredients.

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Succès Chocolate Hazelnut Praliné Cake

Preparation time 1 hour
Cooling Time 2 hours 30 minutes
Total time 3 hours 30 minutes
Servings 8



For the Chocolate Pastry Cream

  • 60 g egg yolk (approx. 2 egg yolks)
  • 50 g sugar
  • 5 g vanilla sugar
  • 10 g corn starch
  • 250 g milk, 1.5% fat
  • 100 g dark chocolate couverture, 56% Cocoa (roughly chopped)

For the Hazelnut Praliné

  • 70 g sugar
  • 20 g water
  • 70 g hazelnuts

For the Hazelnut Dacquoise

  • 180 g egg white
  • 160 g sugar
  • 40 g ground almonds
  • 60 g ground hazelnuts
  • 70 g hazelnuts (roughly chopped)

For the Chocolate Hazelnut Praliné Mousseline

  • 200 g butter (room temperature)
  • 80 g hazelnut praliné
  • prepared chocolate pastry cream


  • codi neige or icing sugar (for dusting)


Chocolate Pastry Cream

  • - Whisk together the egg yolk, sugar, vanilla sugar and corn starch, then the milk in a saucepan until smooth.
  • - Bring to a boil over medium heat constantly whisking.
  • - Take the cream off the heat, add the chocolate and whisk until smooth.
  • - Transfer to a plastic container, cover with cling film touching the surface, keep in the fridge.

Hazelnut Praliné

  • - Preheat the oven to 160°C fan.
  • - Put the hazelnuts on a baking sheet and roast in the oven 10-15 min. To verify whether they are well roasted, cut one open. If the center of the hazelnut is also golden brown, they are ready.
  • - Remove from the oven and let cool.
  • - Combine water and sugar in a pot and boil to a caramel.
  • - Pour onto a baking sheet lined with baking paper, let cool.
  • - Crack the caramel into smaller pieces and blend together with the hazelnuts to a paste.

Hazelnut Dacquoise

  • - With the help of an entremet ring (or a plate for example) draw a circle with a diameter of 20cm onto two pieces of parchment paper. Turn the papers upside down.
  • - Prepare a piping bag with the piping tip.
  • - Whip up the egg whites to a stiff peak, gradually adding the sugar.
  • - Fold in the hazelnut and almond powders until combined.
  • - Fill the batter into the piping bag, pipe onto the parchment paper starting in the middle of the circle piping a spiral.
  • - Scatter the chopped almond on top.
  • - Bake for approx. 30 minutes until golden brown.
  • - Let cool.

Chocolate Hazelnut Praliné Mousseline

  • - Whisk together the butter and 80g of the praliné in a bowl until smooth.
  • - Add the chocolate pastry cream and combine until homogenous.


  • - Trim the Dacquoise disks to the same size if necessary.
  • - Prepare the second piping bag with the piping tip, fill with the Mousseline.
  • - Pipe the Mousseline onto one of the Dacquoise disks.
  • - Place the second Dacquoise disk on top. If it is difficult to remove the Dacquoise from the parchment paper, turn it upside down and peel it of carefully.
  • - Dust with codi neige (which does not melt in the fridge) or icing sugar just before serving.
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