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Made with Amande Noisette 60% - 11307
An original recipe from l'Ecole Valrhona4 steps
calculated for 25 guests
Recipe Step by Step
Praliné Shortcrust Pastry With Lemon Zest
70g High-fat Butter
20g whle milk
40g PRALINE A/N 60% FRUITE
0.8g lemon zest
Almond-Hazelnut Praliné 60% Jello
740g whole milk
50g super fine sugar
7.4g pectine X58
370g PRALINE A/N 60% FRUITE
30g BEURRE DE CACAO
Lemon Praliné Sauce
350g PRALINE A/N 60% FRUITE
60g Lemon juice
1 Lemon zest
Blueberry Lemon Marmalade
5.3g lemon zest
70g ABSOLU CRISTAL NAPPAGE NEUTRE
Assembly and finishing
After making the jello, allow to cool in a plastic container in the refrigerator.
Using a pastry bag and N° 6 tip, apply the praliné pastry dough to frozen transfer sheets.
Draw 8cm long “fingers” of praliné pastry dough, place on a Silpain baking mat, and bake at 150°C for 6 to 8 minutes. Temper the milky couverture, then spread finely between two plastic sheets with the company’s logo. Let partially crystallize, then draw 8 x 0.5 cm rectangles directly on the plastic sheets. Allow to crystallize.
Using a spoon, take some praliné jello and put in 3 places on the plate. Intertwine with praliné sauce.
Place small quenelles of blueberry glaze on the sides of the praliné jello, coat the blueberries with juice.
Carefully balance the praliné shortcrust fingers on the jello.