Original creation by
Jean-Michel PERRUCHON,
M.O.F. Pastry,
Ecole Bellouet Conseil, Paris, France
TOSCANE
Chef :
Brand
Quantity :
Recipe pour 1 frame 360 x 270 x 12 mm
1) OLD STYLE CRUNCH PRALINE
Ingredients
450 g almond-hazelnut praline
100 g milk couverture 36%
45 g cocoa butter
75 g crunch biscuit
Step
Crytallize the milk couverture and the cocoa butter. Mix the
mixture with the almound-hazelnut praline. Add the crunch
biscuit and mix together. Cool immediately in a frame 360 x
270 x 6 mm on a sheet of glossy papier covered with a fine layer
of milk couverture. Let harden for a few hours.
2) CINNAMON GANACHE
Ingredients
200 g cream 35% fat content
10 g of cinnamon stick
450 g milk couverture 36%
35 g hazelnut paste
70 g butter
40 g Jacobert® Kirsch 48% vol.
Step
Infuse the cinnamon sticks in the cold cream for 12 hours. Sieve
and weigh 210 g of infused liquid. Bring to the boil and pour
onto the milk couverture ant the hazelnut paste. Mix the
mixture in a blender to obtain a nice emulsion. Around to 32°C,
add the softened butter and the Jacobert® Kirsch, mix gently.
Place a second frame of 6 mm thick on the frame of praline
and pour the cinnamon ganache. Let harden 12 hours to 17°C
and with a hygrometry rate of -60%. Coat with crystallized
dark couverture and cut with a guitare into 15 x 30 mm squares.
Coat with crystallized dark chocolate and decorate with a
chocolate’s silkscreen.
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