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Nut Delight
Moist walnut cake accompanied by a praliné mousseline mousse, decorated with chocolate rocks and almonds. An elegant and indulgent dessert, perfect for special occasions.
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Cost Breakdown
Critical Success Points
- • Achieve a softened butter batter without overheating
- • Check the cake doneness with the tip of a knife
- • Properly temper the milk onto the yolks to avoid curdling
- • Ensure the mixer bowl is free of butter before whipping the mousse
- • Cut the cake into two layers evenly
- • Melt the chocolate at low temperature (≈ 35 °C) to prevent burning
Safety Warnings
- • Handle the hot butter in the microwave carefully to avoid burns.
- • The milk and cream reach boiling point; use pot holders.
- • Melted chocolate is very hot; do not touch directly.
- • Use a sharp, stable knife to cut the cake.
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