almond meringue gateaux

peter Jackson

peter Jackson

3rd November 2011
peter Jackson

almond meringue gateaux

a lovely dessert comprising of different layers tastes and textures taught to me by a brilliant chef and a true inspiration in my career Pierre Chevillard


  • Base
  • 300g icing sugar
  • 270g almond ground
  • 300g egg whites
  • 100g caster sugar
  • Praline
  • 600g praline paste
  • 150g milk chocolate
  • 300g feulitine flakes
  • Coffee and chocolate ganache
  • Ingredients
  • 1l cream
  • 800g chocolate
  • 2 measures of espresso powder
  • Glaze
  • Ingredients
  • 100ml water
  • 180g sugar
  • 70g coco
  • 80g cream
  • 2 leafs gelatine soaked


for the base
wisk egg whites and caster sugar until stiff fold in other ingredients
Bake at 180 degrees for 15 minutes
For the praline layer
Melt chocolate and praline paste, add the pastry flakes and roll out between to sheets of greese proof paper to size of the meringue chill and cool. Place on top of the meringue
For the ganache
Boil cream and add coffee pour over chocolate and mix chill and cool enough pour over the praline chill all 3 layers.
For the glaze
Boil altogether except gealatine, add gelatine, allow to cool slightly pour over and allow to set.
Cut into portions and serve with salted carmel or tonka bean ice cream

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