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  2. Ruby Cabosse Praline - Rosé Champagne

Pecan Praline Bar

Recipe

  1. Caramelized pecans
  2. Chocolate & praliné
  3. Assembly

Caramelized pecans

ingredients preparation
  • 350g
    pecan nuts
  • 150g
    icing sugar

Caramelize

  • Q.S.
    butter

Incorporate

Set aside.

Chocolate & praliné

ingredients preparation
  • 140g
    cocoa butter
  • 400g
    CHM-O38LSUP
  • 75g
    clarified butter

Melt separately

Mix the ingredients together.

  • 770g
    PRN-AL50BCBY
  • 180g
    NPN-HA1BY

Pour over

  • 160g
    caramelized pecans
  • 15g
    Maldon salt

Add

Mix and cool at around 23°C.

Assembly

ingredients preparation
  • Q.S.
    CHM-O38LSUP

Pour the pecan praline into a frame with a silicone sheet on the base.
After a few hours, slice into 12 cm x 2.2 cm bars.
Finally, glaze with the Lactée Supérieure milk chocolate couverture 38% cocoa.

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