05/06/2026
🌰🍫 Hazelnut Praline Opera Cake
This Hazelnut Praline Opera Cake is the kind of elegant French dessert that turns heads at first glance. Delicate hazelnut layers, silky praline mousse, a crunchy chocolate-hazelnut base, and a smooth milk chocolate topping create the ultimate bakery-style experience.
Ingredients:
For the Hazelnut Dacquoise
• 1 ¼ cups hazelnut flour
• 1 cup powdered sugar
• 4 large egg whites
• 2 tbsp granulated sugar
For the Praline Mousse
• 1 cup hazelnut praline paste
• 1 cup heavy whipping cream
• 8 oz mascarpone cheese
• 1 tsp unflavored gelatin, bloomed
For the Crunchy Layer
• 5 oz milk chocolate, melted
• ⅓ cup hazelnut praline paste
• 2 ½ cups crushed feuilletine flakes or crispy wafer crumbs
For the Chocolate Ganache Topping
• 7 oz milk chocolate, chopped
• ⅔ cup heavy cream
• 2 tbsp unsalted butter
For Decoration
• Roasted hazelnuts
• Chocolate curls or chocolate decorations
• Edible gold flakes (optional)
How to make it:
1️⃣ Make the hazelnut dacquoise
Preheat your oven to 340°F.
Beat the egg whites until foamy, then gradually add the granulated sugar and whip until stiff peaks form.
Gently fold in the hazelnut flour and powdered sugar.
Spread into a parchment-lined baking sheet and bake for 12–15 minutes until lightly golden.
Cool completely.
2️⃣ Prepare the crunchy layer
Mix the melted milk chocolate with the praline paste.
Fold in the feuilletine flakes until evenly coated.
Spread a thin layer over the cooled dacquoise and chill until firm.
3️⃣ Make the praline mousse
Beat the mascarpone and praline paste until smooth.
Stir in the bloomed gelatin.
Whip the heavy cream to soft peaks and gently fold it into the praline mixture.
The mousse should be light, creamy, and fluffy.
4️⃣ Assemble the cake
Place one layer of dacquoise in your pan.
Spread the crunchy praline layer evenly.
Add a layer of praline mousse.
Top with a second thin layer of dacquoise.
Finish with another layer of praline mousse and smooth the top.
Refrigerate for at least 4 hours or freeze for 1 hour until set.
5️⃣ Make the ganache topping
Heat the heavy cream until steaming.
Pour over the chopped milk chocolate and let sit for 1 minute.
Add the butter and stir until silky smooth.
Allow the ganache to cool slightly before spreading over the cake.
6️⃣ Decorate
Spread a thin, even layer of ganache on top.
Chill until set.
Slice into elegant rectangles and decorate with roasted hazelnuts, chocolate curls, and edible gold flakes for a true French pâtisserie finish.
This Hazelnut Praline Opera Cake is best served chilled with coffee or espresso for the ultimate gourmet dessert experience. ☕🤎
