RECIPE

Prao - Summertime Praliné Fondant

Procedures: 5

We suggest using Structura Shells for this recipe.

Cream the butter and add the sugar. Blanch the mixture using the flat beater in a stand mixer. Warm the milk at the same time, then mix vigorously with the praliné until it takes on a shiny look and an elastic texture. Incorporate this mixture into the blanched butter and add in the sifted flour.
Use a piping bag with a 6mm-diameter nozzle to pipe out strips of Crumbly Sablé Biscuit. Bake in a fan-assisted oven at 320°F (160°C) for approx. 10-15 minutes.
(It is also possible to pipe the crumbly praliné sablé biscuit into 8cm-diameter greased tartlet tins.)

Soak the gelatin in a large amount of water, then wring out. Heat 150g of whipping cream and add in the softened gelatin.
Slowly combine the mixture with the praliné. Mix using the flat beater in a stand mixer to create an emulsion.
Stabilize this emulsion by slowly adding the rest of the whipping cream to obtain a smooth, shiny, elastic texture – This is a sign that you are starting to make an emulsion.
Add the whipped cream, which has the texture of a mousse. Store in the refrigerator.

In a separate pan, heat the whipping cream, neutral glaze and water.
Combine the cream with the praliné and start to make an emulsion.
Combine with the hot glaze and water mixture.
To obtain a perfect emulsion that is really smooth, shiny and free of air bubbles, mix for a few moments using an immersion blender.

Temper the milk couverture, then use a comb-edged scraper to form 7 to 8cm-long wands.