Plaisir Sucre (sweet pleasure) is the third pierre herme recipe i've tried. the first was the chocolate sables and the second, the lemon tart. i've put off doing this recipe for so long because i'd no experience with tempering chocolate. i don't know why milk chocolate is harder to temper than dark... i only successfully tempered it on my 3rd try. to temper it, i melted 150 g of chocolate to 120 F, remove from stove, add remaining 50 g of reserved chocolate to the melted chocolate, and stir until the temperature drops to 83 F (it takes about 30 mins of stirring, so you'll really get defined forearms from this... hah!), once it reaches that temperature, put the bowl of choc back on the simmering water and let it reach 86-87, don't go higher than that! and your chocolate should be tempered and ready for spreading on the acetate sheets...
the other five components weren't too difficult (hazelnut dacquoise, chocolate ganache,chocolate whipped cream, praline feuilletine (I sub-ed with crushed corn flakes).. it seems like a lot of effort but it was worth it when a friend proclaimed 'the best dessert i've ever had'. since this was my first time, making it - it seems kinda a clumsy attempt. i would make the dacquoise layers thinner next time and the ganache was kinda drippy too.. i would make a slight adjustment to the recipe in future.
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