Professional

Pralivanilla

Made with Noisette 55% - 11309

An original recipe from the École Valrhona

2 steps

Recipe made for 1 confectionery frame by 34 cm a side and 10 mm high (4 + 6 mm)

Recipe Step by Step

Fruity Praliné Croustillant

395g PRALINE A/N 50% FRUITE
80g JIVARA LACTEE 40%
30g BEURRE DE CACAO
125g ECLAT D'OR

Mix the Fruity Praliné, the cocoa butter and the couverture melted to 45/50°C. Temper the mass to 26°C. Add the Eclat d’Or. Immediately pour into a 4mm deep frame stuck on a guitar sheet sprayed with milk chocolate couverture.

Ivoire Vanilla Ganache

255g Whipping cream 35%
530g IVOIRE 35%
50g invert sugar
120g butter
2 vanilla beans pods

Bring the cream to the boil with the invert sugar and the scraped vanilla beans. Sieve through a chinois. Pour the boiling hot mixture over the melted couverture. Mix from the center using a spatula to create a shiny and elastic core. This texture should be maintained throughout. When the ganache has cooled to about 35°C, add the diced butter and mix to finish. Place a 6 mm frame on the Praliné Fruité frame and pour the ganache at 27/28°C on top. Leave to crystallize for 24 to 36 hours at 17°C, 60% hygrometry.

Assembly and finishing

Spray the ganache with milk or Ivoire chocolate couverture and cut out with a guitar into 15 x 36 mm rectangles. Coat the rectangles with milk or Ivoire chocolate couverture. To decorate, pipe lines of couverture, using milk or Ivoire chocolate (depending on the coating chosen), using a paper cornet.

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