Layered Praliné (Le praliné feuilleté)

Name: Layered Praliné (Le praliné feuilleté)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 65 g Roasted chopped almonds; 130 g Cocoa butter (heated to 40°C); 1,070 kg Almond praliné 60/40 (Valrhona); 355 g Pailleté feuilletine flakes (Valrhona)

Almond praline filling blended with gold leaf crisp.

45 min

Easy

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Ingredients

Roasted chopped almonds 65 g

Cocoa butter (heated to 40°C) 130 g

Almond praliné 60/40 (Valrhona) 1,070 kg

Pailleté feuilletine flakes (Valrhona) 355 g

Instructions

Mechanical method

Heat the cocoa butter to 40°C. Pour it together with the praliné into the bucket of a Stephan cooking machine and emulsify for 2 minutes. Add the feuilletine flakes and stir for 15 seconds. Cool the mixture to 27°C and roll it out immediately. Note: Use the heating circuit of the bain-marie for cooling — ice cubes can be placed in the water tank.

Hand method

Heat the cocoa butter to 40°C. Pour it into a mixing bowl fitted with a paddle, add the praliné and stir until fully combined. Add the feuilletine flakes and stir carefully. Cool the mixture to 27°C and roll it out immediately.