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Professional
Prali Intensia Entremets
Made with Almond Hazelnut Praliné
An original recipe from l'Ecole Valrhona
5 stepsMakes 6 entremets 16cm in diameter
Recipe Step by Step
Step01
Sacher Cake
600g PROVENCE’S ALMOND PASTE 70%
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
Combine the marzipan with the sugar, then let the mixture down by adding the yolks and the smaller quantity of egg whites.
Beat until the ribbon stage is reached.
Whisk the remaining egg whites, gradually adding the remaining sugar.
Melt the Coeur de Guanaja and add the hazelnut oil. Combine a little of the egg whites with the chocolate and oil to obtain a smooth and light texture. Add the marzipan mixture.
Fold in the sifted flour and finish with the remaining egg whites.
Cook on a baking sheet at 180°C for 15-20 minutes.
Beat until the ribbon stage is reached.
Whisk the remaining egg whites, gradually adding the remaining sugar.
Melt the Coeur de Guanaja and add the hazelnut oil. Combine a little of the egg whites with the chocolate and oil to obtain a smooth and light texture. Add the marzipan mixture.
Fold in the sifted flour and finish with the remaining egg whites.
Cook on a baking sheet at 180°C for 15-20 minutes.
Step02
Pear Confit
160g per insert of 14cm in diameter
550g Fresh pears
As necessary lemon juice
8g Pectin NH
30g Caster sugar
350g Pear purée
75g Caster sugar
Peel the pears and dice. Add a little lemon juice to prevent browning.
Combine the smaller amount of sugar with the pectin NH.
Bring the pear purée to the boil with the remaining sugar.
Add the sugar / pectin mixture and bring to the boil.
Pour onto the cubes of fresh pear.
Chill rapidly in a candissoire in the blast freezer for a few minutes and then refrigerate.
Combine the smaller amount of sugar with the pectin NH.
Bring the pear purée to the boil with the remaining sugar.
Add the sugar / pectin mixture and bring to the boil.
Pour onto the cubes of fresh pear.
Chill rapidly in a candissoire in the blast freezer for a few minutes and then refrigerate.
Step03
Light Praliné Mousse
130g per insert of 14cm in diameter
350g ALMOND / HAZELNUT CRUNCHY FRUITY PRALINE 50%
80g Milk
80g Liquid cream 35% fat
8g Gelatin
240g Egg whites
15g Invert sugar
15g Glucose
Soak the gelatin in a large quantity of water and then drain well.
Heat the milk and cream and melt the gelatin.
Gradually pour the hot liquid onto the praliné and mix to create an emulsion.
Finish with a hand blender to perfect the emulsion.
Meanwhile, whisk the egg whites with the invert sugar and the glucose at a low speed. Gently fold the whipped egg whites into the emulsified praliné mixture and immediately pour into molds.
Heat the milk and cream and melt the gelatin.
Gradually pour the hot liquid onto the praliné and mix to create an emulsion.
Finish with a hand blender to perfect the emulsion.
Meanwhile, whisk the egg whites with the invert sugar and the glucose at a low speed. Gently fold the whipped egg whites into the emulsified praliné mixture and immediately pour into molds.
Step04
Intense Praliné Supreme
230g per entremets of 16 cm in diameter
785g ALMOND PRALINÉ 60%
335g Milk
20g Gelatin
335g Liquid cream 35%
Soak the gelatin in a large quantity of water and then drain well.
Heat the milk with the gelatin then gradually pour onto the praliné and mix to create an emulsion. Add the remaining milk and blend to perfect the emulsion. Whip the liquid cream until fluffy.
Regulate the temperature of the praliné mixture until it reaches 32°C.
Gently fold in the whipped cream and immediately pour into ring molds.
Heat the milk with the gelatin then gradually pour onto the praliné and mix to create an emulsion. Add the remaining milk and blend to perfect the emulsion. Whip the liquid cream until fluffy.
Regulate the temperature of the praliné mixture until it reaches 32°C.
Gently fold in the whipped cream and immediately pour into ring molds.
Step05
Praliné Glaze
450g ALMOND / HAZELNUT CRUNCHY FRUITY PRALINE 50%
225g Liquid cream 35%
675g ABSOLU CRISTAL NAPPAGE NEUTRE
75g Water
12g Gelatin
Soak the gelatin in a large quantity of water and then drain well.
Separately, heat the liquid cream with the gelatin and the Absolu Cristal glaze with the water. Pour the cream onto the praliné and start an emulsion. Finish by adding the glaze/water mixture at 60°C.
Blend to perfect the emulsion, ensuring the mixture is smooth, glossy and bubble-free.
Separately, heat the liquid cream with the gelatin and the Absolu Cristal glaze with the water. Pour the cream onto the praliné and start an emulsion. Finish by adding the glaze/water mixture at 60°C.
Blend to perfect the emulsion, ensuring the mixture is smooth, glossy and bubble-free.
Assembly and finishing
Chocolate decoration
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.
Assembly and finishing
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.
Blast freeze.
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.