A dacquoise covered with a crispy praline

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It was time for me to present this delicious dessert! A dacquoise covered with a crisp praline, all covered with a dark chocolate mousse and a ganache made with white chocolate ...

I was looking for an easy, quick dessert that throws. And it is a new Carine who inspires me: a royal presented as a Fantastik. Perfect ! I picked up the dacquoise and moss from C.Felder's Royal, and I added my crispy and a touch of white chocolate.

For 6 to 8 parts:
For the mounted ganache (to be done the day before):

75 g white chocolate
50 g + 100 g whole cream
For the dacquoise:
100 g icing sugar
50 g almond powder
20 g hazelnut powder
3 egg whites
30 powdered sugar

For chocolate Chantilly:

100 g chocolate
5 cl of milk
25 cl of whole cream very cold
For the crunchy:
80 g milk chocolate
60 g praline
50 g of lace crepe

The action is taken:
Prepare the ganache assembled (the day before): Finely chop the chocolate.

Bring 50 g of cream to a boil and then pour over the chocolate. Let stand 3-4 minutes, then smooth the mixture.
When the mixture is perfectly smooth, incorporate the remaining 100 g of cream.
Shoot and leave overnight cool.

The next day, put the cream like a whipped cream
(be careful not to whip it too much, it would grape it). Pour into a socket pocket, and set aside at the last minute.
Prepare the dacquoise: Preheat the oven to 170 ° C (the 5-6).
Combine icing sugar, almond powder, and hazelnut powder.
Place the whites in snow and tighten them with the powdered sugar.
Stir in powdered whites, mixing gently.
Pour into a 22 cm diameter circle on a plate covered with parchment paper. Cook for 20 minutes.
Carefully decalcify, remove the parchment paper and let cool on a rack.
Prepare the Chantilly: Melt the chocolate.
Bring the milk to a boil and pour over the melted chocolate while mixing. Let cool.
Assemble the cream firmly.
Gently stir in the melted chocolate cream.
Pour into a socket pocket and set aside.
Prepare the crunchy: Melt the chocolate, then add the praliné. Mix well, then add crushed lace crêpes.
Pour the mixture over the cooled dacquoise and spread over the entire surface.
Assembly: Poach the chocolate Chantilly, then the ganache assembled.
At the last moment, decorate with lace crêpes or almonds / caramelized hazelnuts.