The main quality of this type of sponge is that it results in a very airy, light and delicate product.
It is very quick to prepare and can be made in small quantities.
Ideal for use in the catering industry for the assembly of desserts or as a final touch in decoration of certain cakes or pastries.
Once cooked, it can be frozen and used when necessary.
*If you wish to substitute the praline 50% by pure pastes or other pralines, you can do so by substituting the quantity indicated in the recipe by the quantities indicated below:
Pure dried fruit paste
Praliné Onctueux caramélisé
Praliné Onctueux Pur Fruit
Clean the siphon thoroughly before use to make sure it does not clog up during the process.
Pierce the bottom of plastic glasses which will be used for cooking the sponge to allow vapour escape during cooking.