I’ve bought Pierre Hermé’s Mes desserts au chocolat and spotted the Plaisir Sucré at the same moment i opened the book. It looked so amazing and i was sure it tasted so so good.

I decided to make it for my mom’s birthday on the 22nd of october, but i went food-shopping too late and this asks for time. So i started making it and decided we’ll eat it the next day.

So yesterday night i made the hazelnut daquoise, the base for the chocolate whipped cream, the chocolate sheets and the nutella-crêpes gavottes & milk chocolate spread.
This morning just after waking up i made the ganache.

But i had a little problem (and you can see it on the picture): the ganache, even after resting for more than 6 hours in the fridge, was very liquid; i wonder if some of you might have had the same problem.
I’ll add more chocolate/less cream next time.

From the top:
Chocolate whipped cream
Double layer of ganache
Nutella – crêpes gavottes & milk chocolate spread
Hazelnut daquoise

If you want to see what it should have looked like, go here – Clément from A la cuisine! made a wonderful Dark Chocolate Plaisir Sucré and you can actually see the ganache!

Posted by fanny who loves to forget labeling posts