Praliné bar

Recipe

Created by

Enric Monzonis Padilla - Chef

Crispy praliné

ingredients	preparation
175g CHM-O93JADE 95g NCB-HD703CV 625g PRN-HA50C2CV 135g pure hazelnut paste 225g pailleté feuilletine 50g brown butter 2pinch vanilla bean 3g salt	Mix the milk couverture with the cocoa butter Pour over the praliné and the hazelnut paste and the melted butter at 40ºC Pre-crystallize the mixture at 23ºC Add the crushed wafer Immediately pour into the previously coated moulds

Assembly

Place the moulds in a tempered room at about 20/24ºC o carefully preheat with a heat gun.
Spray the moulds with pre-crystallized black paint.
Scrape the excess paint from the moulds.
Melt the black couverture and pre-crystallize correctly.
Coat the moulds and set aside for a few hours so they crystallize correctly.
Pour the filling and set aside for a few hours until they crystallize correctly.
Close the moulds, leave to crystallize and remove from the mould.
Paint the surface of the turron at low pressure with white paint and leave to crystallize.