Difficulty: Intermediate (3/5)
Prepare the mousse: In a small saucepan, heat the cream with the chocolate praline broken into pieces. Stir over low heat until smooth. Remove from heat and cool. Whip the egg whites to stiff peaks with a pinch of salt, then gently fold into the cooled chocolate mixture. Refrigerate for at least 2 hours.
Prepare the tulip tuiles: Wash and dry the orange, then finely grate its zest. In a bowl, combine the flour, sugar, and zest. Add the egg whites and stir, then incorporate 40 g melted butter. Mix in the flaked almonds. Cover and chill for at least 2 hours.
Preheat the oven to 150°C (thermostat 5). Butter a baking sheet and place 4 small mounds of dough on it, spreading each thinly with the back of a spoon.
Bake for 7-8 minutes until golden. Using a spatula, loosen the tuiles and drape each over a 10 cm diameter bowl to form a tulip shape with curled edges.
Cool slightly, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Just before serving, arrange the tulip tuiles on plates and pipe in the praline mousse. Garnish with dark or white chocolate shavings if desired, and serve immediately.
