RECIPE

Prali Intensia Entremets

Procedures: 5

Recipe makes 6 entremets 16cm in diameter

Combine the marzipan with the sugar, then let the mixture down by adding the yolks and the smaller quantity of egg whites. Beat until the ribbon stage is reached. Whisk the remaining egg whites, gradually adding the remaining sugar. Melt the Coeur de Guanaja and add the hazelnut oil. Combine a little of the egg whites with the chocolate and oil to obtain a smooth and light texture. Add the marzipan mixture. Fold in the sifted flour and finish with the remaining egg whites. Cook on a baking sheet at 180°C for 15-20 minutes.

160 g per insert of 14cm in diameter
Peel the pears and dice. Add a little lemon juice to prevent browning. Combine the smaller amount of sugar with the pectin NH. Bring the pear purée to the boil with the remaining sugar. Add the sugar / pectin mixture and bring to the boil. Pour onto the cubes of fresh pear. Chill rapidly in a candissoire in the blast freezer for a few minutes and then refrigerate.

130 g per insert of 14cm in diameter
Soak the gelatin in a large quantity of water and then drain well. Heat the milk and cream and melt the gelatin. Gradually pour the hot liquid onto the praliné and mix to create an emulsion. Finish with a hand blender to perfect the emulsion. Meanwhile, whisk the egg whites with the invert sugar and the glucose at a low speed. Gently fold the whipped egg whites into the emulsified praliné mixture and immediately pour into molds.

230 g per entremets of 16 cm in diameter.
Soak the gelatin in a large quantity of water and then drain well. Heat the milk with the gelatin then gradually pour onto the praliné and mix to create an emulsion. Add the remaining milk and blend to perfect the emulsion. Whip the liquid cream until fluffy. Regulate the temperature of the praliné mixture until it reaches 32°C. Gently fold in the whipped cream and immediately pour into ring molds.

Soak the gelatin in a large quantity of water and then drain well. Separately, heat the liquid cream with the gelatin and the Absolu Cristal glaze with the water. Pour the cream onto the praliné and start an emulsion. Finish by adding the glaze/water mixture at 60°C. Blend to perfect the emulsion, ensuring the mixture is smooth, glossy and bubble-free.