Millefeuille Pralin Feuilletine™

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Feuille de Pralin Feuilletine™

Ingredients	Preparation
250g Pralin Feuilletine™ 37g Papouasie	Mélanger
Tabler le produit à 24°C. Etaler finement et détailler des bandes de 2 cm sur 10 cm.

55% Hazelnuts Piedmont Praliné mousse

Ingredients	Preparation
250g whole milk 23g custard powder 30g sugar 30g egg yolks	Boil
Prepare a pastry cream.
15g Mycryo™ Cocoa Butter	Pour over
Cool down the pastry cream.
100g smooth whipped cream	Then, add

Assembly

Ingredients	Preparation
Place a puff pastry strip, pipe a thin layer of praliné mousse.
As needed Pralin Feuilletine™	On a 10 cm x 2 cm Pralin Feuilletine™ strip, pipe a thin layer of praliné mousse
As needed Extra-Bitter Guayaquil	Repeat this operation again, alternating Pralin Feuilletine™ strip and Extra Bitter Guayaquil 64% chocolate strip. Finish with a puff pastry strip.
As needed Praliné Grains	Add some decorations made with Extra Bitter Guayaquil 64% chocolate and Praliné Grains

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