Moulded praline

Pecan White “Gianduja”

Ingredients Preparation
  • 50g
  • 200g
    maple syrup
  • 60g
    glucose syrup
  • 150g
    pecan nuts
  • 50g
    skimmed milk powder
  • 85g
  • 30g
  • 0.5bean(s)
    vanilla bean

Place water, maple syrup and glucose into a saucepan, bring to a boil. Add nuts to the syrup, let boil for 10 min. Strain.

Spread strained nuts on a silpat, let dry a little bit. Bake at 160° C for 15 min until golden brown. Let cool down completely and grind in a food processor into a fine paste.

Mix praline paste with melted chocolate, cocoa butter and milk powder. Temper to 23° C.

Banana Ganache

Ingredients Preparation
  • 110g
    35% cream
  • 63g
    Banana purée
  • 36g
    unsalted butter
  • 32g
    glucose syrup
  • 1g
    Fine sea salt
  • 32g
    sorbitol powder
  • 27g
  • 153g
  • 10g
    Light rum

Place cream, puree, soribitol powder, glucose and salt in a saucepan, bring to a boil. Cool down to 35° C.

Melt chocolates to 40° C.

Create a ganache, adding rum at the end of the process.

Spelt Sable

Ingredients Preparation
  • 72g
    unsalted butter
  • 43g
    almond meal
  • 38g
    Light muscovado sugar
  • 1g
    Fine sea salt
  • 17g
    whole eggs
  • 94g
    Organic spelt flour

Lightly beat butter with sugar and almond meal.

Incorporate eggs following by flour. Do not overmix. Refrigerate for 1 hour.

Roll out to 1.5 mm thickness.

Bake at 150° C between two perforated silicon baking mats for 7 min.

Cut with a cutter and finish baking for another 5 min.

Vanilla Banana Caramel

Ingredients Preparation
  • 155g
    Banana purée
  • 35g
    condensed milk
  • 92g
    glucose syrup
  • 17g
  • 1bean(s)
    vanilla bean
  • 17g
    sorbitol powder
  • 98g
    caster sugar
  • 104g
    unsalted butter
  • 3g
    Liquid lecithin

Place banana puree, condensed milk, glucose, trehalose and scraped vanilla bean in a sauce pan, bring to a boil, let infuse for 10 min and remove vanilla bean.

Make a dry caramel with sorbitol and caster sugar. Deglaze with hot banana cream.

Bring to a boil, add butter and lecithin at 114° C. Cook to 118° C. Emulsify.

Cool down completely.

Assembling the praline

Line a decorated mould with Cacao Barry Extra-bitter Guayaquil 64%. Let crystallise.

Fill the lined mould with crystallised pecan “gianduja” and tap out, creating a second lining.

Pipe some caramel on spelt cookies.

Pipe banana ganache to 2/3 of the cavity and place spelt cookie with caramel on top of ganache.

Let crystallise and cap with Cacao Barry Extra-bitter Guayaquil 64%.

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