Bruno Albouze Plaisir Aux Noix
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Plaisir Aux Noix

Yields8 ServingsPrep Time50 minsCook Time1 hr 10 minsTotal Time2 hrsRating

Ingredients

Walnut Praliné
 230 g Walnut, chopped
 150 g Powdered sugar
Diplomate Cream
 300 g Milk
 5 g Vanilla paste
 80 g Egg yolks (4)
 60 g Brown sugar
 15 g Corn starch
 15 Flour
 6 g Gelatin sheets
 220 g Mascarpone
 300 g Walnut praliné
 15 g Ruby Port or 3g coffee extract
 170 g Heavy cream, whipped
Succès Biscuit
Meringue
 120 g Egg whites (4)
 2 g Cream of tartar, or lemon juice (stabilizer)
 120 Sugar
Mixture
 80 g Powdered sugar
 40 g Almond meal
 40 g Walnut meal
 30 g Milk
 80 g Caramelized walnut meal
Topping
 30 g Sliced almond, toasted

Directions

About
1

Plaisir aux noix is a creation of Gaston Lenôtre, the founder of "Lenôtre" a culinary empire. The original plaisir aux noix filling is based on crème Anglaise buttercream enlightened with Italian meringue. It can also be achieved using mousseline cream. This version is based on diplomate cream which offers an incredible mouthfeel. The succès biscuit (almond) is a variant from the dacquoise biscuit (hazelnut); a cross between macaron and meringue.

Walnut Praliné
2

Toss walnuts in sugar and cook until caramel forms; stirring constantly. Let cool. In a running food processor, blend caramelized walnuts to fine coarse and save 2.7 oz/80g for the succès biscuit. Continue to blend the remaining mixture to paste (praliné) for the diplomate cream. Set aside.

Succès Biscuit
3

In a food processor, mix powdered sugar with almond / walnut meal – add milk. For the meringue, beat egg whites with cream of tartar, and a third of sugar – add remaining sugar gradually, whip until stiff peaks form. With a rubber spatula, fold a third of the meringue into the almond-sugar mixture. Add remaining meringue and caramelized walnut meal. Turn oven on. Lin a baking tray with a silicone mat or parchment paper. Pipe out two 8'' or 9''(20/23cm) diameter disk using a #808 pastry tip (6mm Ø).

Baking
4

Bake succès biscuit at 260ºF/130ºC for 1 hour and 10 min. Turn oven off and leave it to dry out for 20 to 30 minutes more. It should be firm to the touch.

Diplomate Cream
5

Heat up milk and vanilla. Meanwhile, beat yolks, sugar and starches. When milk is boiling, turn the heat off – temper yolk-mixture with one-third of the hot milk. Add yolk-mixture into remaining hot milk – bring to boil and cook for 2 minutes; whisking constantly. Turn off heat, mix in the softened gelatin and mascarpone. Transfer onto baking tray lined with plastic wrap; film in contact – cool and chill completely. Beat chilled custard on high speed, add walnut praliné, port and the whipped cream. Set aside.

Montage
6

Place a succès biscuit (flat side down), pipe out 12 large dollops of walnut diplomate cream from the edge of the succès and fill up the center. Coat the surface of the second succès biscuit (flat side up) with a thin layer of filling and top with toasted sliced almonds. Place it on top of the cake like a sandwich and refrigerate it for 6 hours before eating (best overnight). Dust with powdered sugar or snow sugar (it wont melt). Walnut dream cake can be refrigerated for up to 4 days or kept frozen for up to 3 months. Bon appétit!

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