Name: Plaisirs Sucrés Hibou Nuit Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 4 h 15 min
Cuisine: French
Ingredients: 3 large egg whites (about 3.17 fl oz); 2 tbsp granulated sugar; 1 cup ground hazelnuts; 3/4 cup powdered sugar; 1/4 cup all-purpose flour; 1/2 cup praline paste (hazelnut or almond); 1.75 oz milk chocolate, melted; 1/3 cup feuilletine (crisp wafer flakes) or crushed cornflakes; 5.3 oz dark chocolate (70% cocoa), chopped; 2 egg yolks; 3 tbsp granulated sugar; 10 fl oz heavy cream, cold; 2.1 oz dark chocolate; 2 fl oz heavy cream; 1 tbsp unsalted butter; 1 oz white chocolate; 0.35 oz dark chocolate; Edible gold dust or cocoa powder (optional)

Introduction

Plaisirs Sucrés Hibou Nuit is an elegant French dessert featuring layers of hazelnut dacquoise, praline crunch, and rich dark chocolate mousse. Topped with a shiny chocolate glaze and charming owl decorations, this cake impresses both in taste and presentation. Perfect for special occasions or when you want to indulge in a sophisticated treat.

A slice of layered cake sits on a white plate with a metal fork beside it. The cake has five visible layers, alternating between crisp, light tan pastry and rich, dark chocolate cream. The top layer is smooth, dark chocolate covered with four small white chocolate shapes resembling bear faces decorated with tiny dark chocolate dots for eyes and noses. The sides of the cake show the detailed texture of the layers with bits of chocolate frosting between each pastry layer. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large egg whites (about 3.17 fl oz)

2 tbsp granulated sugar

1 cup ground hazelnuts

3/4 cup powdered sugar

1/4 cup all-purpose flour

1/2 cup praline paste (hazelnut or almond)

1.75 oz milk chocolate, melted

1/3 cup feuilletine (crisp wafer flakes) or crushed cornflakes

5.3 oz dark chocolate (70% cocoa), chopped

2 egg yolks

3 tbsp granulated sugar

10 fl oz heavy cream, cold

2.1 oz dark chocolate

2 fl oz heavy cream

1 tbsp unsalted butter

1 oz white chocolate

0.35 oz dark chocolate

Edible gold dust or cocoa powder (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.

Step 2: To make the hazelnut dacquoise, whip the egg whites until soft peaks form, then gradually add 2 tablespoons granulated sugar until stiff peaks form. Sift together ground hazelnuts, powdered sugar, and flour, then gently fold the dry mixture into the egg whites. Spread the batter evenly in an 8-inch round on the prepared tray and bake for 20–22 minutes until golden. Let it cool completely.

Step 3: For the praline feuilletine crunch, combine the praline paste with the melted milk chocolate until smooth. Fold in the feuilletine or crushed cornflakes, then spread this mixture evenly over the cooled dacquoise layer. Chill until set.

Step 4: Prepare the dark chocolate mousse by melting 5.3 oz dark chocolate using a bain-marie or microwave, then let it cool slightly. Whisk the egg yolks with 3 tablespoons sugar until pale and thick. In a separate bowl, whip the 10 fl oz cold heavy cream to soft peaks. Fold the melted chocolate into the yolk mixture, then gently incorporate the whipped cream until smooth.

Step 5: Assemble the cake by placing the dacquoise with praline crunch into an 8-inch cake ring or springform pan. Spread the chocolate mousse evenly on top and smooth the surface. Refrigerate for at least 2 hours until set.

Step 6: To make the chocolate glaze, heat 2 fl oz heavy cream until steaming but not boiling. Pour it over the chopped dark chocolate and butter, let rest for 2 minutes, then stir until smooth and glossy. Allow it to cool to room temperature.

Step 7: Remove the cake from the mold and pour the glaze over the mousse, letting it drip over the sides. Chill for 15 minutes to set.

Step 8: Melt the white and dark chocolates separately. Use them to pipe owl decorations on parchment paper, then chill until firm. Garnish the cake with the owls and optionally dust with edible gold or cocoa powder for a festive touch.

Step 9: Use a hot knife to slice the cake cleanly and serve chilled.

Tips & Variations

For an extra crunch, substitute feuilletine with crushed toasted nuts or praline pieces.

Ensure the egg whites are at room temperature before whipping for better volume.

Use a warm knife dipped in hot water to make smooth, clean slices.

Decorate with fresh berries or edible flowers as an alternative to chocolate owls.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Before serving, let it sit at room temperature for 10–15 minutes to soften slightly. If storing longer, freezing is possible for up to one week; thaw in the refrigerator overnight and glaze just before serving for best results.

FAQs

Can I make the dacquoise base ahead of time?

Yes, the dacquoise can be baked a day in advance and stored in an airtight container at room temperature. Assemble the cake on the day you plan to serve it for the best texture.

Is it safe to use raw egg yolks in the mousse?

This recipe uses raw egg yolks, which is common in mousse recipes. To reduce risk, use pasteurized eggs or ensure eggs are very fresh and from a trusted source.