ROCHER
lngredients: CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Procedures: 1
An original recipe from l'École Valrhona.Recipe made for 1 confectionery frame by 34 cm a side and 10 mm high.
Whipped Crunchy Fruity Praliné
- 1030g 50% CRUNCHY ALMOND HAZELNUT
- 415g caramélia 36%
- 50g eclat d'or
- Chopped almonds
- Melt the couverture at 45°C then mix into the Crunchy Fruity Praliné. Temper the mixture at 24°C, add the Eclat d’Or and leave to set on a plastic sheet on a baking sheet at 17°C. Add volume to the mixture by beating with the paddle attachment without going over 25/26°C. Spread this mixture into a 34x34 cm and 10 mm frame on an acetate sheet. Leave to set.
- Roast the chopped almonds at 160°C until they are pale gold. Cool on marble.