Recipe for the Flaky Praline Log (for 10 people)
-the tip of a knife of cream of tartar or a few drops of lemon juice
Chocolate ganache:
-350g of full cream
-400g of dark chocolate with a minimum of 64% cocoa
Start by preparing a basic recipe for macaroons without coloring. Click here for the recipe.
You need 24 macaroons.
I take for the log, a cake mold of 28cm on 10.
Place parchment paper on a baking sheet. Then draw the outline of the base on one paper, then the outline of the top on another.
You get two different sized plates, as one will go to the base of the cake and the other to the middle. Since the cake pan is not straight but tapered on its base, we now have 2 good sized macaroon plates (two!)!
Allow to crust before baking. Bake the macaroons the same way as usual but add 3 minutes of baking time for the macaroon plates.
Put the butter and milk chocolate in a bowl, then melt in the microwave for 1 minute, check, mix and melt again for 30s if necessary.
Make the praline mousseline cream by whipping the butter so that it is aerated.
Add the praline powder.
Then the flaky praline paste (the 200 grams that were set aside).
Whisk well (with an electric whisk) then with a spatula, scrape down the sides of the bowl.
Add the Italian meringue by lifting the mass as for a chocolate mousse.
In the mold chosen to make the log, apply a layer of cream muslin on the inside.
Place a slab of praline (still frozen).
Put a layer of cream and then put the smallest macaroon plate (put it upside down).
Put back a layer of cream, a layer of praline, another layer of cream and finish with the large macaroon plate (always upside down).
Place in freezer for at least 2 hours.
With a heat gun, or more simply, with a hair dryer, heat the entire surface of the mold turned upside down on parchment paper.
Turn out carefully and put back in the freezer while you prepare the ganache.
Put the liquid cream and chocolate in a bowl and heat for a minute or two in the microwave, or in a bain-marie.
Mix well and chill.
After 20 minutes, check the consistency of the ganache. It should start to set slightly. Whisk to aerate the mixture. The ganache will lighten.
When the ganache has a slightly firmer consistency, place in a pocket fitted with a fluted tip.
Cover the entire log with a generous layer of ganache.
Finish by laying out the entire surface with the macaroons.
Chill for at least 24 hours.
Before serving, sprinkle with powdered sugar.