Millefeuille Pralin Feuilletine™

Fall / Winter

Millefeuille Pralin Feuilletine™

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for approximately 25 millefeuilles
Recipe components

55% Hazelnuts Piedmont Praliné mousse

IngredientsPreparation
  • 250g
    whole milk
  • 23g
    custard powder
  • 30g
    sugar
  • 30g
    egg yolks

Boil

Prepare a pastry cream.

Pour over

Cool down the pastry cream.

Then, add

Assembly

IngredientsPreparation

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