Chocolate-pralin log by Laurent Mariotte
- Total time
- 2 h 35
- servings
- 6 servings
- Dish type
- Other
Auto-translated · View original
Prep
25 min
Cook
10 min
Total time
2 h 35
Ingredients
Ingredients
- 3 c. à soupe 3 tablespoons of water
- 10 cl 10 cl maple syrup
- 1 g 1 g agar-agar
- 25 cl 25 cl flower cream
- 150 g 150 g dark chocolate
- 100 g 100 g milk chocolate
- 100 g 100 g hazelnut piemont
- 100 g 100 g sugar
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 4 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Put water, maple syrup and boiled agar.
- 2
Put the sugar and water in another saucepan to make a syrup.
- 3
When it concentrates, add the hazelnuts and coat them and cook until caramelized.
- 4
Dispose of the hazelnuts on a sheet of baking paper by removing them as much as possible.
- 5
Pick up some hazelnuts for the decor and mix the rest with the robot cutter.
- 6
Bring the cream to a boil and pour on the two chocolates gathered in a salad bowl. Mix with spatula to create emulsion (a small pinch of salt can be added).
- 7
Make a food film on your worktop of at least 40cm*30cm and double it. Immerse the cookies in the syrup, press them and place them in rows of 6 on three levels to make a rectangle.
- 8
Film the set and gently pass the baking roll over these cookies to flatten them a bit.
- 9
Pour the 4/5 of your cooled ganache over these cookies and spread over the spatula. Cover some home-made pralin. Fold the bottom edge of your log with the food film to form a boudin.
- 10
Roll together, tighten the ends and store cool for at least two hours.
- 11
Remove the film, hide the log from the remaining ganache and decorate whole caramelized hazelnuts and a few small meringues if you have any.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!