{"id":2441,"date":"2024-11-15T13:41:07","date_gmt":"2024-11-15T19:41:07","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2441"},"modified":"2024-11-15T13:41:07","modified_gmt":"2024-11-15T19:41:07","slug":"the-louis-xv-or-louis-quinze-alain-ducasse","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/the-louis-xv-or-louis-quinze-alain-ducasse","title":{"rendered":"The Louis XV or &#8220;Louis Quinze&#8221; &#8211; Alain Ducasse"},"content":{"rendered":"\n<p>The Louis XV is the iconic signature dish of Alain Ducasse\u2019s three-star Michelin restaurant in Monte-Carlo.<\/p>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For The Hazelnut Dacquois:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>170 GR egg whites<\/li>\n\n\n\n<li>50 GR caster sugar<\/li>\n\n\n\n<li>120 GR icing sugar<\/li>\n\n\n\n<li>100 GR hazelnuts<\/li>\n\n\n\n<li>25 GR plain flour, sifted<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For The Feuilletine Praline Layer:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>160 GR praline paste<\/li>\n\n\n\n<li>40 GR white chocolate couverture<\/li>\n\n\n\n<li>80 GR feuilletine<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For The Chocolate Mousse:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>75 GR egg yolks<\/li>\n\n\n\n<li>30 GR water<\/li>\n\n\n\n<li>25 GR caster sugar<\/li>\n\n\n\n<li>10 GR glucose syrup or light corn syrup<\/li>\n\n\n\n<li>135 GR dark chocolate couverture (70%)<\/li>\n\n\n\n<li>270 GR double cream<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">For The Chocolate Glaze:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>150 GR dark couverture chocolate (70%)<\/li>\n\n\n\n<li>170 ML double cream<\/li>\n\n\n\n<li>90 GR caster sugar<\/li>\n\n\n\n<li>100 ML water<\/li>\n\n\n\n<li>35 GR cocoa powder<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Serve:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 hazelnuts (approx 25g)<\/li>\n\n\n\n<li>Edible gold leaf sheets<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">Equipment:<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>8 tainless steel pastry ring 8cm<\/li>\n\n\n\n<li>Blowtorch<\/li>\n\n\n\n<li>Sugar thermometer<\/li>\n<\/ul>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Make The Dacquois:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dehydrate the hazelnuts in the oven at 150\u00b0C for 15 minutes.<\/li>\n\n\n\n<li>Allow the hazelnuts to cool and then blitz them into a powder in a food processor. Be careful not to over blend the hazelnuts or they will turn into a paste.<\/li>\n\n\n\n<li>Turn the oven up to 180\u00b0C and cover a baking tray in baking paper.<\/li>\n\n\n\n<li>Whisk the egg whites to stiff peaks and add the caster sugar to stabilise them.<\/li>\n\n\n\n<li>Sieve together the icing sugar, hazelnut powder and the flour.<\/li>\n\n\n\n<li>Incorporate the meringue into the powders gently, using a spatula.<\/li>\n\n\n\n<li>Pipe the dacquois on the baking paper so you have a whole baking tray of dacquois.<\/li>\n\n\n\n<li>Cook at 180\u00b0C for 12-15 minutes. Transfer to a cooling rack.<\/li>\n\n\n\n<li>To make the praline-feuilletine layer<\/li>\n\n\n\n<li>Melt the white chocolate couverture in a bain marie. Add the feuilletine and praline paste to the melted white chocolate. Mix well.<\/li>\n\n\n\n<li>Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.When cool, use mousse rings to cut out shapes to form the base of the Louis XV dessert.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Make The Praline-Feuilletine Layer:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Melt the white chocolate couverture in a bain marie. Add the feuilletine and praline paste to the melted white chocolate. Mix well.<\/li>\n\n\n\n<li>Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Make The Chocolate Mousse:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Make a sugar syrup. Add the water, sugar and corn syrup to a pan, and bring to the boil. Leave to one side to cool.<\/li>\n\n\n\n<li>Place the egg yolks and the cooled syrup in a stand mixer bowl. Heat over the hob on a low flame until the mixture reaches 55\u00b0C, whisking constantly.<\/li>\n\n\n\n<li>Transfer to the stand mixer and whisk until the mixture cools and begins to take on a \u2018ribbon consistency.\u2019<\/li>\n\n\n\n<li>Melt the chocolate in a bain marie, and gently stir into the fluffy egg and sugar mixture.<\/li>\n\n\n\n<li>In a separate bowl whisk the cream into medium peaks and fold it in.<\/li>\n\n\n\n<li>Spoon into the mousse rings, and scrape across the surface to flatten with a metal spatula. Place in the freezer.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Make The Chocolate Glaze:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Before making the chocolate glaze remove the mousse rings from the mousse. First transfer the mousse rings to a cooling rack. Use a chef\u2019s blowtorch around the edges until you can pull off the mousse ring leaving the mousse intact. Return to the freezer.<\/li>\n\n\n\n<li>To make the chocolate glaze, place the chocolate in a mixing bowl. Bring approximately 2\/3 of the cream to the boil and pour over the chocolate. Mix well, until well incorporated. This is a ganache.<\/li>\n\n\n\n<li>Bring the remaining 1\/3 of the cream to the boil with the water and the sugar. Add the cocoa powder and return to the boil. Pour over the ganache.<\/li>\n\n\n\n<li>The glaze should be liquid and runny. If it\u2019s too thick it will set too thick. If this is the case just gently heat it over a bain marie to make it less viscous.<\/li>\n\n\n\n<li>Remove the chocolate mousse from the freezer, and place the cooling rack over a roasting tin, to catch any glaze that drips through. Pour the glaze over the frozen chocolate mousse making sure to cover all sides. Place in the fridge for at least 1 hour. Any glaze that has dripped through can be collected, warmed and used again the next day if needed.<\/li>\n<\/ol>\n\n\n\n<p><strong><span style=\"text-decoration: underline;\">To Serve:<\/span><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Transfer the Louis XV from the cooling rack to a plate, using a spatula.<\/li>\n\n\n\n<li>Top with a hazelnut and apply a little gold leaf using chef\u2019s plating tweezers.<\/li>\n<\/ol>\n\n\n\n<p>Yields 8 servings.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.souschef.co.uk\/blogs\/the-bureau-of-taste\/louis-xv-dessert-recipe\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.souschef.co.uk\/blogs\/the-bureau-of-taste\/louis-xv-dessert-recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Louis XV is the iconic signature dish of Alain Ducasse\u2019s three-star Michelin restaurant in Monte-Carlo. For The Hazelnut Dacquois: For The Feuilletine Praline Layer: For The Chocolate Mousse: For The Chocolate Glaze: To Serve: Equipment: To Make The Dacquois: To Make The Praline-Feuilletine Layer: To Make The Chocolate Mousse: To Make The Chocolate Glaze: [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2441","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2441"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2441\/revisions"}],"predecessor-version":[{"id":2442,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2441\/revisions\/2442"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}