ENTREMETS PRALINÉ - CARAMEL GLAÇAGE MIROIR

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

gelatin sheets

🥗Healthier: agar-agar

💰Cheaper: powdered gelatin

Agar-agar is plant-based and can be more affordable.

glucose syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey offers a natural sweetness, while corn syrup is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, while brown sugar is more economical.

Prepare the biscuit cuillère by whisking the eggs, then incorporating the flour, maïzena, sugar, and vanilla sugar before baking.

For the mousse praliné, hydrate the gelatin, whip the cream, and combine with the praliné and egg yolks.

For the glaçage miroir, combine sugar, glucose syrup, water, and cocoa powder, then heat and add cream and gelatin.

For the crémeux caramel, whisk the egg yolks with sugar, heat the cream, and add gelatin before combining.

Cooking Techniques

Spice Level:

Dietary

Allergens