recette CANELES PRALINE NOISETTE CHOCOLAT / praline hazelnut chocolate canelés (EN subs)

Prepare the praliné insert by mixing 100 g of praliné maison with 80 g of crème liquide.

Make the chocolate mousse by combining 260 g and 110 g of crème liquide with 170 g of chocolat de couverture lacté caramel.

Prepare the noisette biscuit by mixing 55 g of noisette en poudre, 45 g of sucre de canne, 10 g of sucre de canne, 12 g of sucre glace, and the seeds from 1 gousse de vanille.

Incorporate 65 g of blancs d'oeufs and 15 g of blancs d'oeufs, along with 20 g of jaunes d'oeufs, 50 g of beurre doux, 30 g of farine T45, 2,5 g of levure chimique, and une pincée de sel into the mixture.

Add 25 g of praliné maison to the biscuit mixture.

Prepare the croustillant praliné by mixing 40 g of feuilletine, 5 g of beurre doux, 50 g of praliné maison, and 20 g of chocolat blanc.

Melt 400 g of chocolat de couverture OCOA pur noir to create the chocolate shells.

Equipment Needed

Spice Level:

Dietary