There are many basic recipes for crispy biscuit bases for cakes and entremets, or for praline feuilletine crisps. Here's a simple version made with crêpes dentelle and praline. This crispy cake base requires no baking, so it's quick to make.
This recipe will add extra texture to your cake, Bavarian cream, Royal Chocolate, or entremet.
It will be an excellent base for your chocolate cake with a crispy biscuit, like in a layered dessert; this layer will be perfect between a soft biscuit and a light mousse.
The ingredients:
100g of praline paste (50 % almond hazelnut)
55g of lace crepe
Optional: 30g of praline nibs
Optional: 30g of natural or caramelized cocoa nibs
Optional: 30g pistachio kernels
Optional: unsweetened puffed rice…
Steps for the basic recipe of crispy biscuit for cake and entremet bases
Gather all the ingredients to make this crispy biscuit base for cakes and desserts in a bowl and gently mix with a spatula until you obtain a smooth dough.
If the mixture doesn't combine, add a little more praline or melted milk chocolate.
Two options for using your crispy praline feuillantine: spread it delicately on a soft biscuit before placing this biscuit on your entremet before freezing, or press it into a ring or parchment paper with a pattern of your choice according to your mold, place in the mold, then pour a mousse on top to have an insert with crispy biscuit included.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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