SUMMER DELIGHT
lngredients: CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Procedures: 2
An original recipe from l'Ecole Valrhona, for one 34 cm long, 14 mm high square mould.
Crunchy Praliné
- 20g cocoa butter
- 150g bitter lactée
- 150g p125 coeur de guanaja
- 1000g crunchy 50% almond/hazelnut praline
- Melt the cocoa butter with the Bitter Lactée milk couverture and Coeur de Guanaja chocolate concentrate at around 45/50°C. Stir the Crunchy Fruity Praliné in and then, temper the mass down to 25/26°C. Immediately pour into a 34 cm long, 14 mm high square mould stuck to dipping paper which has been thinly covered with tempered dark couverture beforehand. Leave to crystallise for 24 to 36 hours at 17°C and 60°C hygrometry.
Citrus Icing
- 800g icing sugar
- 400g fresh egg whites
- 16g orange zest
- 8g lemon zest
- 6g gum Arabic powder
- 4g white wine vinegar
- Sieve the icing sugar. Mix the egg whites and zest with a hand blender and strain through. Place the icing sugar with the gum arabic powder in the mixing bowl of a kitchen mixer fitted with the whisk attachment. Pour the white wine vinegar in then whip on medium speed, gradually adding the citrus flavoured egg whites. When the meringue is in stiff peaks, adjust the texture with sieved icing sugar then dip the praliné cubes in it.