Used products: Almond Sable Breton
Preparation: Almond Sable Breton
Melt the butter.
Add flour and baking powder sifted together and mix gently.
Add the praline and fold in the eggs.
When well mixed, pipe 10 gr onto each Savarin mould. Bake at 160° for 18 minutes, open valve.
Used products: Almond Cremeux
Preparation: Almond Cremeux
Soak the gelatine in the water and heat the mixture to 35°C.
Add it to the chocolate melted at 45°C and the praline, and mix with a cutter or hand blender.
Add the semi-whipped cream to lighten it and pipe in a half-sphere mould Ø 4.
Used products: Crispy Feuilletine
Preparation: Crispy Feuilletine
Heat Praline Feuilletine to 40°C, roll out at 2 mm thickness and cut into discs of 35 mm.
Used products: Velvet effect
Preparation: Velvet effect
Melt the cocoa butter to 45°C.
Add the chocolate and mix well until melted. Spray with a gun onto the frozen piece.