Caramel & Praliné Christmas Entremets - Illustrated recipe
Treat yourself to a festive Christmas dessert with layers of chocolate biscuit, vanilla crémeux, soft caramel and crispy praliné. This elegant dessert combines the richness of chocolate, the...
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Ingredients
- 145g whole milk
- 3g Tadoka solid vanilla
- 250g Ivoire white chocolate 35%
- 290g whipping cream 35% fat
- 3.5g gelatin powder 200 bloom
- 18g hydration water
- 300g hazelnut praliné paste 70%
- 30g crispy pailleté feuilletine flakes
- 30g chopped caramelized hazelnuts
- 12g Mycryo cocoa butter (or cocoa butter)
- 145g caster sugar
- 80g glucose syrup
- 230g whipping cream 35% fat
- 1/2 vanilla pod
- 1g pectin NH coating
- 1g Maldon sea salt
- 120g salted butter
- 40g butter
- 40g Guanaja dark chocolate 70%
- 40g egg whites
- 40g caster sugar
- 10g blanched almond powder
- 20g type 55 flour
- 1 brown velvet spray
- 20g Codineige decorating sugar
- 5 to 6 strings of red currants
- 1 ribbon bow
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