Avellina praliné jelly | Valrhona Chocolate

Name: Avellina praliné jelly | Valrhona Chocolate
Ingredients: 120g dry butter 84% fat; 120g soft brown sugar; 120g ground almonds; 1g fleur de sel; 110g cake flour; 620g whole milk; 40g sugar; 6g pectin X58; 310g PRALINE NOISETTE 55% FRUITE; 25g BEURRE DE CACAO; 230g strawberry pulp; 45g raspberry pulp; 15g caster sugar; 2g pectin NH; 2g lemon juice; 600g strawberries; 300g Strawberry Confit; 285g PRALINE NOISETTE 66% FRUITE; 65g water; 45g lemon juice; 7g lemon zested

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Once the Hazelnut Jelly is made, leave to cool to 30-35°C. Pour 50g into 5cm cube molds. Set aside in the refrigerator. Roll the Salted Almond Streuzel out

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