It is composed of
– a vanilla mousse,
– a praline insert
– a creamy praline
– a praline crunch,
– a milk chocolate mirror glaze,
– cocoa nibs.
Materials used
– Silikomart mould 8 cubes
– Ancel 210 bloom gelatine
– Silikomart mould for petits fours
Ingrédients
Almond and hazelnut praliné
100g almonds35g hazelnuts65g powdered sugar
Praline cream60g of liquid cream1 egg yolk1g gelatine30g praline
Vanilla mousse5 g gelatine35 g egg yolks36 g sugar120 g whole milk30g whipping cream1 vanilla pod200 g whipping cream
Praline crisp20g milk chocolate40g of praline30g of crêpes dentelles
Mirror glaze70g sugar70g glucose70g milk chocolate37g water6g gelatine45g of liquid cream
AssemblyCocoa nibs
The recipe
Almond and hazelnut praliné100g almonds35g hazelnuts65g powdered sugar
Make a homemade praline and fill 5 cavities of the silikomart petit fours mould with 20g of praline and place in the freezer for at least 6 to 8 hours.
Praline cream60g of liquid cream1 egg yolk1g gelatine30g praline
Make the cream with the homemade praline and pour it into the Silikomart small oven mould X15 cavities (about 20g per cavity) and place in the freezer for at least 4 hours.
Praline crisp20g milk chocolate40g of praline30g of crêpes dentelles
Mix the ingredients together. Cut out squares of crisp to fit your mould. Place in the freezer.
Vanilla mousse5 g gelatine35 g egg yolks36 g sugar120 g whole milk30g whipping cream1 vanilla pod200 g whipping cream
Mix the yolks and sugar in a bowl. Pour in the milk and hot cream and return to the pan. Cook until 83°C. Add the gelatine off the heat. Whip the cream and add it to the previous mixture.
Assembly
Fill the silikomart cube mould with vanilla mousse. Add the insert (praline and creamy praline). Complete with the mousse and finish with the crunchy mixture. Place in the freezer overnight.
Mirror glaze70g sugar70g glucose70g milk chocolate37g water6g gelatine45g of liquid cream
Remove the cakes from the freezer and cover the surface with the icing below 35°C.
I decorated with cocoa nibs.
