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Makes 12 pieces
Recipe Step by Step
01
ALMOND SHORTCRUST PASTRY
470 g All-purpose flour (French-style)
180 g Confectioner’s sugar
60 g Extra fine blanched almond flour
4 g Fleur de sel
240 g European-style butter
100 g Eggs
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
02
WHIPPED RASPBERRY PRALINÉ
375 g 66% HAZELNUT PRALINÉ
125 g RASPBERRY INSPIRATION
Melt the couverture and combine with the praliné. Temper at 75°F (24°C).
Pour out and leave to set for at least 6 hours at 60°F (16°C).
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
Pour out and leave to set for at least 6 hours at 60°F (16°C).
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
03
WHIPPED PASSION FRUIT PRALINÉ
375 g 66% HAZELNUT PRALINÉ
125 g PASSION FRUIT INSPIRATION
Melt the couverture and combine with the praliné. Temper at 75°F (24°C).
Pour out and leave to set for at least 6 hours at 60°F (16°C).
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
Pour out and leave to set for at least 6 hours at 60°F (16°C).
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
04
WHIPPED YUZU PRALINÉ
375 g 66% HAZELNUT PRALINÉ
125 g YUZU INSPIRATION
Melt the couverture and combine with the praliné. Temper at 75°F (24°C).
Pour out and leave to set for at least 6 hours at 60°F (16°C).
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
Pour out and leave to set for at least 6 hours at 60°F (16°C).
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (25-26°C).
Assembly and finishing
100 g PASSION FRUIT INSPIRATION
100 g RASPBERRY INSPIRATION
120 g ÉQUATORIALE LACTÉE 35%
Mold some pre-set chocolate into 12mm tubes. Once it has set completely, cut it to your preferred length using a heated knife. Cut the upper part into a pencil shape.
Make the shortcrust pastry, pralinés and decorations.
Cut the shortcrust pastry into disks in 5 different sizes (8cm, 7cm, 6cm, 5cm and 4cm), then remove their middles using a 10mm nozzle.
Bake at 300°F (150°C) for approx. 20 minutes.
Whip the pralinés, then use a piping bag with an 8mm nozzle to apply a spiral to the shortcrust pastry disks. Cover each spiral with another disk.
Leave to set.
Make the differently sized couverture disks and a chocolate tube with a slightly smaller diameter than the holes in their center.