Does Ew Mucus Come Before Ovulation

original coca cola for a "Royal Christmas"

Two layers of hazelnut fondant topped dacquoise a crispy praline, accompanied by a cloud of whipped milk chocolate, dessert will be a Royal Christmas greedy.

Ingredients for 4 people: For

Dacquoise:
- 90 g powder
hazelnuts - 100g whole hazelnuts
- 100 g icing sugar
- 3 egg whites
- 35 g sugar

For praline pastry:

- 400 g chocolate pralinoise
- 170 g pancakes lace
For the whipped milk chocolate
- 150 g milk chocolate
- 20 cl whipping cream liquid

Decor:

- powdered sugar caramel


Preparation Dacquoise:

- Preheat the oven gas mark 6 or 180 ° C
- Crush the hazelnuts and roast them in a dry skillet.
- Beat the egg whites until stiff incorporating granulated sugar several times.
- Mix the hazelnuts and powdered sugar, add them to the whites gently
- Put parchment paper on a baking sheet. Roll-out dough, sprinkle with toasted hazelnuts that will sink gently with the palm of the hand.
- Bake for 15 minutes convection
- Remove and let cool
- Turn the Dacquoise, moisten the parchment paper with cold water and gently pull

Preparation for praline pastry:

- Melt the chocolate pralinoise microwave one minute, stir
- Crush your crepes and stir chocolate lace
- Spread this mixture over the immediately dacquoise
- Put in refrigerator 30 minutes

Preparation for Chantilly Milk Chocolate:

- In the bowl of your food cold, whip the cream until whipped cream
- Meanwhile, melt one minute your milk chocolate in the microwave
- Stir ¼ Your chocolate cream, mix well
- Put the remaining whipped cream into the chocolate, stirring gently
- Put the mixture into a pastry bag fitted with a sleeve star

Editing:

- Cut the Cake Using pastry circle, put the cream on 4 cookies, put the other on top. Add a dollop of whipped cream on cake mounted.
- In a skillet, you put powdered sugar on medium heat until a caramel brown, then using a spoon made of parchment paper on a son as you wish, leave to cool.
- Place your creation on the edge of your cake with whipped cream.

dessert I presented as part of the meal to the bloggers lounge creative passions ;)