Used Cacao Barry products
Fall / Winter
Millefeuille Pralin Feuilletine™
Level
level 1
Dosage
Recipe for approximately 25 millefeuilles
Used Cacao Barry products
Recipe components
55% Hazelnuts Piedmont Praliné mousse
| Ingredients | Preparation |
|---|---|
| Boil |
Prepare a pastry cream. | |
Pour over | |
Cool down the pastry cream. | |
| Then, add |
Assembly
| Ingredients | Preparation |
|---|---|
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. | |
Add some decorations made with Extra Bitter Guayaquil 64% chocolate and Praliné Grains | |
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