Coffee with gourmet dessert

Made with: 60% Hazelnut Praliné

Steps: 3

An original l'École Valrhona recipe

Recipe steps

French Meringue

  • 150gegg whites
  • 140gcaster sugar
  • 140gicing sugar
  1. Beat the egg whites on a slow speed until the air bubbles are evenly distributed, then gradually add the sugar to obtain foamy peaks.
  2. Gently add the icing sugar to the egg whites using a spatula.
  3. Use a spatula to spread out the meringue to a thickness of approx. 2mm on a silicone mat. Sprinkle with icing sugar.
  4. Bake at 250°F (120°C) for 30 minutes, then store in a dry place.

Star Anise and Raspberry Jam

  • 3Star anise
  • 600g Raspberry pieces  
  • 100gGlucose  
  • 100gCaster sugar  
  • 200gCaster sugar  
  • 12gYellow pectin  
  • 40gLemon juice
  1. Heat the raspberry pieces with the star anise.
  2. Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of sugar.
  3. Bring to the boil. Add the bigger portion of sugar and then the glucose.
  4. Cook at 62°Brix. Remove the star anise then add the lemon juice.
  5. Store in jars.
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