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Bûche glacée à la mousse praliné de noisettes, insert de clémentine et glaçage miroir chocolat

Recipe by Amour de cuisine Soulef

Une bûche glacée élégante composée d’une dacquoise aux noisettes, d’une mousse onctueuse au praliné de noisettes, d’un insert rafraîchissant à la clémentine et d’un glaçage miroir chocolat noir. La recette se prépare en plusieurs étapes la veille et se monte le jour J pour un résultat professionnel à la maison.

MediumFrenchServes 8

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Source Video
3h 39m
Prep
25m
Cook
29m
Cleanup
4h 33m
Total

Cost Breakdown

$22.60
Total cost
$2.83
Per serving

Critical Success Points

  • Hydrater la gélatine
  • Cuisson de la dacquoise
  • Cuisson de la crème anglaise
  • Incorporer la gélatine dans la crème anglaise
  • Monter la chantilly
  • Assemblage de la bûche avec l'insert
  • Préparer et napper le glaçage miroir

Safety Warnings

  • Manipuler le sirop chaud (120°C) avec précaution pour éviter les brûlures
  • Utiliser des gants de cuisine lors de la manipulation du four et du bain‑marie
  • Ne pas laisser la gélatine bouillir, elle perdrait son pouvoir gélifiant

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