HAZELNUT PRALINE EMULSION
QUALITIES
Hazelnut praline emulsion is the equivalent of a classic chocolate ganache. Its possibilities are countless, as this is a very versatile product, which can be combined with any flavours.
To sum up, this recipe consists in emulsifying liquid cream with praline paste. Thanks to the oil contained in the praline, the texture stays very smooth even when stored in the fridge.
USES
This praline emulsion can be used both hot (as a sauce) and cold. Once cooled in the fridge, it is ideal for the assembly of desserts in shot glasses or restaurant desserts due to its smooth and creamy texture.
ADVICE
At the beginning, the texture will not seem to be homogeneous. This simply indicates the beginning of the emulsification process. Add the rest of the liquid. At the end, it is recommended to use an electric whisk.
TECHNICAL INFORMATION
4 to 5 days in the fridge.
Can be frozen.
Recipe
Basic recipe
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Boil the liquid cream and infuse with vanilla
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Strain and pour it gradually over the praline paste |
Emulsify and store in the fridge |
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This basic recipe is ideal with different pralines, but if you wish, you can add dried fruit paste to reduce the sugar quantity and to intensify the dried fruit flavour. |
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Pure dried fruit paste
| ingredients | preparation |
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Reduce the quantity of chosen praline to 500g |
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Reduce the quantity of chosen praline to 500g |
Praliné Onctueux caramélisé
Praliné Onctueux Pur Fruit
A l’Ancienne
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*N/R : Possible, but not recommended as during the process the praline mixes with the liquids which results in humidity and the loss of a crunchy texture |