Home > Recipes > Catering > Platted desserts > The pur praline
The pur praline
Ingredients:
- Praline Favorites d'Autrefois
- Mycryo® cocoa butter
- Milk couverture Origine Ambre Java™
Praline roll
Praline mix
| Preparation | Ingredients |
| Tempter together | 300 g Praliné Favorites
d'Autrefois
50 g Mycryo® cocoa butter 50 g milk chocolate couverture Ambre JavaTM |
| Make a meshed tube in chocolate on a plastic sheet or film | |
| Close the plastic with adhesive tape | |
| Fill with the praline mixture, leave to crystallise, then remove the plastic film |
Ginger bread French toast
| Preparation | Ingredients |
| Mix | 1 egg
40 g sugar 200 g cream |
| Cut the ginger bread into small cubes | |
| Soak them in this mixture and drain | |
| Bake in the oven on a Silpat (silicon mat) at 170 C° for about
6 to 8 mins |
|
| Lay out the ginger bread cubes and place the tube on top |