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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