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Professional
Fruity Praliné 50% with peanut pieces
Made with Almond Hazelnut Praliné
An original recipe from l’Ecole Valrhona
1 stepRecipe made for 1 confectionery frame 8 mm high
Recipe Step by Step
Step01
Fruity praliné 50% with peanut pieces
785g FRUITY PRALINE 50%
160g JIVARA LACTEE 40% COUVERTURE
60g COCOA BUTTER
250g salted, dry-roasted crushed peanuts
Melt the Jivara Lactée couverture and the cocoa butter at 45°C, then mix with the Fruity Praliné 50%.
Temper the resulting mixture at 24°C then pour into a 8mm frame.
Leave to set.
Temper the resulting mixture at 24°C then pour into a 8mm frame.
Leave to set.
Assembly and finishing
Before pouring the Praliné into the frame, try adding crushed and sifted peanuts to the mixture.