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Chocolate Tradition
Ingredients:
- Praline Tradition Lenôtre
- Dark couverture Fleur de cao™
- Dark origin couverture Saint-Domingue
- Milk couverture Ambre Java™
- Light Compound Coating
Gingerbread Praline Sponge Cake
| Preparation | Ingredients |
| Beat | 400 g egg yolks
40 g granulated sugar |
| Add | 450 g Praliné Tradition Lenôtre |
| Beat separately | 390 g egg whites |
| Fix with | 190 g granulated sugar |
| Mix | the two together |
| Sprinkle on | 160 g sieved flour
50 g dried and blended gingerbread |
Vanilla soak
| Preparation | Ingredients |
| Bring to a boil at 30°B | 500 g syrup |
| With | 2 vanilla pods |
| Add | 200 g water |
Praline tradition custard cream
| Preparation | Ingredients |
| Make a custard cream with | 300 g full cream milk
50 g granulated sugar 80 g egg yolks 30 g powdered cream 30 g butter |
| Add | 210 g Praliné Tradition Lenôtre |
| Then | 135 g single cream |
Crème Fleur de Cao or Saint Domingue
| Preparation | Ingredients |
| Bring to a boil | 650 g full cream milk |
| Pour over | 125 g sugar |
| And | 140 g egg yolks |
| Cook at 50°C | |
| Strain over | 530 g dark couverture Fleur de
CaoTM
or dark origin couverture St Domingue |
| Leave to cool down to 30°C | |
| Add | 420 g whipped cream |
Milk chocolate glaze
| Preparation | Ingredients |
| Bring to the a boil | 250 g full cream milk
100 g liquid glucose |
| Add | 10 g gelatine sheets |
| Pour over | 300 g milk couverture Ambre JavaTM
melted to 40°C
300 g melted Blond glaze paste |
Glaze the frozen dessert at approximately 23°C.