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Professional
Summer Delight
Made with Amande Noisette 50% Fruité Craquant - 19973
An original recipe from l'Ecole Valrhona
2 stepsfor one 34 cm long, 14 mm high square mould
Recipe Step by Step
01
Crunchy Praliné
20g BEURRE DE CACAO
150g BITTER LACTEE 39%
150g P125 COEUR DE GUANAJA
1000g PRALINE A/N 50% FRUITE CRAQUANT
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.
02
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.
Assembly and finishing
Once the praliné has crystallized, leave it to cool down to room temperature (20/21°C) before cutting it into 15 mm cubes with a confectioner’s slicer.
Two ways to coat:Spear all the cubes onto a metallic, wooden or other type of skewer.
Dip the cubes in the meringue then proove them at 25/30°C whilst still on the skewers.
Once the meringue has hardened, dip the cubes a second time.Manually dip using a confectioner’s fork.
Throw the praliné cubes into the meringue then take them out using the fork.
Place them on a wire grid and turn them around so that they do not stick to the grid whilst drying.
Leave to dry. Repeat the dipping operation once more for the other side of the cube. Leave to dry.