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Made with Amande Noisette 50% Fruité Craquant - 19973
An original recipe from l'Ecole Valrhona2 steps
for one 34 cm long, 14 mm high square mould
Recipe Step by Step
20g BEURRE DE CACAO
150g BITTER LACTEE 39%
150g P125 COEUR DE GUANAJA
1000g PRALINE A/N 50% FRUITE CRAQUANT
800g icing sugar
400g fresh egg whites
16g orange zest
8g lemon zest
6g gum Arabic powder
4g white wine vinegar
Assembly and finishing
Once the praliné has crystallized, leave it to cool down to room temperature (20/21°C) before cutting it into 15 mm cubes with a confectioner’s slicer.
Two ways to coat:Spear all the cubes onto a metallic, wooden or other type of skewer.
Dip the cubes in the meringue then proove them at 25/30°C whilst still on the skewers.
Once the meringue has hardened, dip the cubes a second time.Manually dip using a confectioner’s fork.
Throw the praliné cubes into the meringue then take them out using the fork.
Place them on a wire grid and turn them around so that they do not stick to the grid whilst drying.
Leave to dry. Repeat the dipping operation once more for the other side of the cube. Leave to dry.