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Professional
Pral-Ericacée
Made with Amande Noisette 60% - 11307
An original recipe from l'Ecole Valrhona
4 stepscalculated for 25 guests
Recipe Step by Step
01
Praliné Shortcrust Pastry With Lemon Zest
70g High-fat Butter
84%
30g Sugar
20g whle milk
40g PRALINE A/N 60% FRUITE
90g Flour
0.8g lemon zest
Cream the butter and add the sugar. Blend using the flat beater of a mixer. Meanwhile, warm the milk and mix in the praliné briskly until it has an elastic and shiny texture. Combine with the creamed butter mixture and add the sifted flower. Use quickly. Bake in a 150°C oven.
02
Almond-Hazelnut Praliné 60% Jello
740g whole milk
50g super fine sugar
7.4g pectine X58
370g PRALINE A/N 60% FRUITE
30g BEURRE DE CACAO
Combine the sugar and Pectin X58. Warm the milk and whisk in the sugar-pectin mixture. Bring to a boil while stirring. Gradually pour some of the hot milk into the praliné and melted cocoa butter. With a spatula, stir until the center is elastic, a sign that it has started to emulsify. Then use a mixer. Continue adding the milk to the mixer, making sure to monitor the texture of the emulsion, until blending is finished. Let cool to 30°C and pour to use. To use later, reheat to 60°C and let cool to 30°C before pouring. WARNING: This jello will not freeze.
03
Lemon Praliné Sauce
350g PRALINE A/N 60% FRUITE
80g Water
60g Lemon juice
1 Lemon zest
Pour a little cold water onto the praliné and begin to stir briskly. When it separates, gradually add the rest of the water and the lemon juice, in stages, and continue until the mixture has a smooth, elastic, and shiny texture. Mix until ready. Stir in the lemon zest. Refrigerate.
04
Blueberry Lemon Marmalade
660g blueberries
70g sugar
5.3g lemon zest
70g ABSOLU CRISTAL NAPPAGE NEUTRE
Bring the blueberries, sugar and lemon zest to a boil. Strain the blueberries and set aside in a container. Use the remaining juice and combine with the Absolu Cristal glaze. Refrigerate everything.
Assembly and finishing
After making the jello, allow to cool in a plastic container in the refrigerator.
Using a pastry bag and N° 6 tip, apply the praliné pastry dough to frozen transfer sheets.
Draw 8cm long “fingers” of praliné pastry dough, place on a Silpain baking mat, and bake at 150°C for 6 to 8 minutes. Temper the milky couverture, then spread finely between two plastic sheets with the company’s logo. Let partially crystallize, then draw 8 x 0.5 cm rectangles directly on the plastic sheets. Allow to crystallize.
Presentation:
Using a spoon, take some praliné jello and put in 3 places on the plate. Intertwine with praliné sauce.
Place small quenelles of blueberry glaze on the sides of the praliné jello, coat the blueberries with juice.
Carefully balance the praliné shortcrust fingers on the jello.