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 FNN-X23PFBO 37g CHM-Q3720	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 NCB-HD706-BY	Pour over
Cool down the pastry cream.
100g smooth whipped cream 150g PRN-PIE502BY	Then, add

Assembly

ingredients	preparation
Place a puff pastry strip, pipe a thin layer of praliné mousse.
FNN-X23PFBO	On a 10 cm x 2 cm Pralin Feuilletine™ strip, pipe a thin layer of praliné mousse
CHD-P64EBPU	Repeat this operation again, alternating Pralin Feuilletine™ strip and Extra Bitter Guayaquil 64% chocolate strip. Finish with a puff pastry strip.
NAN-CR-HA5013	Add some decorations made with Extra Bitter Guayaquil 64% chocolate and Praliné Grains

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