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Recipe Step by Step
01
Ganache Illanka Praline
230g whipping cream 35 % fat
40g invert sugar
275g DARK OTUCAN 69% BEAN
20g BEURRE LIQUIDE CLARIFIE
or
22g dry butter 84 % fat
90g PRALINE A/N 50% FRUITE
Bring the cream to a boil with the invert sugar. Pour the hot liquid in several goes onto the couverture melted with the butter and the Almond/Hazelnut Praliné. Use a rubber spatula to mix in the center to create a glossy preparation with a certain elasticity. Take care to preserve this texture throughout. Blend to perfect the emulsion. Use immediately.
02
Fruity Praline Crunch
410g PRALINE A/N 50% FRUITE CRAQUANT
135g ILLANKA 63%
55g ECLAT D'OR
Mix the Almond/Hazelnut Praliné with the couverture melted together to 45–50 °C (113–122 °F). Temper to 26 °C (79 °F). Add the Éclat d’Or. Pour immediately into a 34 x 34 cm frame 4 mm high placed on an acetate sheet that has been coated with milk chocolate couverture.
Assembly and finishing
As soon as the ganache reaches 30 °C (86 °F), fill some Structura Mini Ovalis shells and leave to set for 24 hours at 16 °C (61 °F).
Coat the frame of Praline Crunch with milk chocolate couverture and cut into 9 x 3 cm rectangles. Slightly melt the surface of the praliné bars using a heat gun and stick three Structura Mini Ovalis shells on top. Coat with dark chocolate couverture using a blower on maximum speed for a wavy effect.