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Prali Intensia Entremets
Made with Amande Noisette 50% - 19971
Recipe makes 6 entremets 16cm in diameter5 steps
Recipe Step by Step
600g PATE D'AMANDE PROVENCE 70% 4KG
70g caster sugar
150g egg yolks
250g egg whites
120g caster sugar
300g egg whites
200g P125 COEUR DE GUANAJA
100g hazelnut oil
120g all-purpose flour
550g fresh pears
as necessary lemon juice
8g pectin NH
30g caster sugar
350g pear purée
75g caster sugar
Light Praliné Mousse
350g PRALINE A/N 50% FRUITE 2KG
80g liquid cream 35% fat
240g egg whites
15g invert sugar
Intense Praliné Supreme
785g PRALINE A/N 50% FRUITE 2KG
335g liquid cream 35%
450g PRALINE A/N 50% FRUITE 2KG
225g liquid cream 35%
675g ABSOLU CRISTAL NAPPAGE NEUTRE
Assembly and finishing
Spread some tempered dark chocolate couverture between two plastic sheets to make a thin sheet and cut out discs of different diameters. Leave to set.
Remove the discs from the plastic sheets and pipe with wavy lines of tempered couverture. Leave to set.Cut the Sacher cake into 14 cm discs. Place some pear confit on the cake, leaving a space at the center of the cake disk to facilitate cutting the entremets.
Pour the light praliné mousse onto the pear confit and briefly blast freeze.
Prepare some assembly rings with strips of plastic and then put in the blast freezer to freeze the rings. As soon as the praliné supreme is ready, unmold and place the inserts in the center of the 16 cm rings. Pour the supreme up to the level of the rings and blast freeze. After a few minutes, top up the entremets if necessary with the remaining supreme.Unmold the entremets and glaze with the praliné glaze at 32-34°C.
As soon as the entremets is glazed, pipe a few droplets of glaze in different sizes on the surface of the entremets.
Decorate with chocolate discs.