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Recipe made for 1 confectionery frame by 34 cm a side and 10 mm high
Recipe Step by Step
Whipped Crunchy Fruity Praliné
1030g PRALINE A/N 50% FRUITE CRAQUANT
415g CARAMELIA 36%
50g ECLAT D'OR
Assembly and finishing
Pre-enrobe the dark chocolate praliné then use a cutter to divide into 15mm squares.
Give the dark chocolate pralines a first enrobing, having gently reheated to them to around 34°C, with the blower on fairly strong.
Immediately sprinkle them with roasted chopped almonds.
Leave to set and then give another coating of dark chocolate at normal temperature, again with the blower on fairly strong.