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Raspberry Praliné Vacherin
Made with Noisette 55% - 11309
An original recipe from l’Ecole Valrhona5 steps
calculated for 50 guests
Recipe Step by Step
Hazelnut Praliné Meringue
200g egg whites
20g powdered egg whites
110g super-fine sugar
80g PRALINE NOISETTE 55% FRUITE
190g icing sugar
roasted & finely chopped or crushed
Hazelnut Praliné 55% Ice Cream
860g whole milk
30g powdered milk 0% fat
glucose powder 80g
65g super-fine sugar
5.2g Stabilizer/Emulsifier combination
10g Whipping cream 35%
250g PRALINE NOISETTE 55% FRUITE
80g glucose powder
190g super-fine sugar
4.3g Stabilizer SE 64
860g Raspberry pulp
Whipped Praliné Ganache For Siphon
180g semi-skimmed milk
240g PRALINE NOISETTE 55% FRUITE
65g BEURRE DE CACAO
260g whipping cream 35%
100g egg whites
Fresh Raspberry Confit
360g raspberry pulp
240g ABSOLU CRISTAL NAPPAGE NEUTRE
8g lemon zest
Assembly and finishing
Using a spatula, spread a layer of meringue (about 2 mm) on a silicone baking sheet. Sprinkle with roasted and crushed hazelnuts, then icing sugar.
Place 20g of raspberry confit at the bottom and edges of a verrine.
Next to the confit, place about 3g of broken praliné meringue pieces.
Then add a scoop of hazelnut-praliné ice cream (approx. 25g).
Place a scoop of raspberry sorbet (approx. 25 g) on top of the hazelnut-praliné ice cream.
Use a siphon to add 16g of whipped praliné ganache to the raspberry confit.
Complete the verrine by sealing the glass with a disc of hazelnut-praliné meringue, add a company logo.