Millefeuille Pralin Feuilletine™

Mélanger

Tabler le produit à 24°C.
Etaler finement et détailler des bandes de 2 cm sur 10 cm.

Boil

Prepare a pastry cream.

Pour over

Cool down the pastry cream.

Then, add

Place a puff pastry strip, pipe a thin layer of praliné mousse.

On a 10 cm x 2 cm Pralin Feuilletine™ strip, pipe a thin layer of praliné mousse

Repeat this operation again, alternating Pralin Feuilletine™ strip and Extra Bitter Guayaquil 64% chocolate strip.
Finish with a puff pastry strip.

Add some decorations made with Extra Bitter Guayaquil 64% chocolate and Praliné Grains