GOURMET PAINT PALETTE

Made with: 50% PECAN PRALINÉ

Steps: 8

An original recipe by l’Ecole Valrhona

Recipe steps

New - Pecan Praline Jelly

  1. Mix the sugar and pectin X58 together.
  2. Warm the milk and whisk in the sugar-pectin mixture.
  3. Bring to the boil while stirring. Gradually pour the hot milk over the chopped melted cocoa butter and praline, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture - This is a sign that you are starting to make an emulsion.
  4. Immediately mix using an electric mixer to make a perfect emulsion.
  5. Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
  6. Leave to cool to 85°F (30°C) and pour out.
  7. If necessary, you can reheat the jelly to 140°F (60°C) and pour out at 85°F (30°C).
  8. IMPORTANT: This jelly cannot be frozen.

IMPORTANT: This jelly cannot be frozen.

  1. Heat the water, glucose, dextrose and orange zest together, and bring to the boil.
  2. Pour the cooled syrup over the praline to make an emulsion.
  3. Store in the refrigerator.

Half-Candied Orange & Passionfruit Compote

  • 400gOrange
  • 30gBrown sugar
  • 30gDry butter 84%
  • 100gCaster sugar
  • 50gInverted sugar
  • 5gCornstarch
  • 300gPassionfruit pulp
  1. Wash and brush the oranges. Boil for 30 minutes in a large pan of water until they lose their bitterness.
  2. Drain. Roughly chop the oranges and fry them in butter with the brown sugar.
  3. Leave them to caramelize on a low heat, add the sugars and cover with one-third of the passionfruit pulp.
  4. Leave to reduce until almost all the liquid has evaporated. Cover with another third of the passionfruit pulp and leave to reduce.
  5. Crush the oranges until you have a fine pulp. Then add the cornstarch mixed with the remaining passionfruit pulp.
  6. Boil for a few minutes, stirring vigorously all the while to stop the texture from becoming grainy.
  7. Mix in an electric mixer before use, and store in the refrigerator.

Cocoa Nib Nougatine

  • 150gCaster sugar
  • 2.5gPectin NH
  • 130gDry butter 84%
  • 10gWater
  • 50gGlucose
  • 180gCOCOA NIBS
  1. Mix the sugar and pectin together, then add in the butter, water and glucose.
  2. Cook on a low heat - Do not stir too much until the mixture starts to thicken. Leave to boil for a few seconds.
  3. Add the cocoa nibs.
  4. Bake at 375-390°F (190-200°C) Leave to cool.

Pecan Streusel (Gourmet)

  • 30gButter
  • 30gPowdered blanched almonds
  • 30gBrown sugar
  • 20gPecan nuts
  • 10gFrench white pastry flour
  1. Chop up the pecans, then mix all the ingredients together using the mixer blade on your electric mixer.
  2. As soon is the pastry is homogeneous, roll out to a thickness of 0.5cm and freeze.
  3. Cut out 0.5cm cubes and bake at 300°F (150°C) for 15 minutes. Set aside.

Chocolate Biscuit - Calculated for a 1600 x 400mm frame

  1. Beat together the egg yolks, eggs and sugar with a whisk.
  2. At the same time, beat the egg whites with the dark brown sugar.
  3. Gradually mix these two mixtures together, then add the sifted cocoa powder and flour.
  4. Incorporate a small portion of the mixture into the warmed liquid butter until homogeneous, then finish mixing the two together.
  5. Pour out into a frame and bake in a fan-assisted oven at 355°F (180°C).

Bahibé 46% Cream Mix - Crème anglaise

  • 420gUHT cream 35%
  • 420gWhole UHT milk
  • 170gEgg yolks
  • 83gCaster sugar
  1. Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

Bahibé 46% Cream Mix

  1. Once the crème anglaise has been heated and strained through a chinois, create an emulsion by pouring it slowly onto the melted couverture chocolate. Immediately mix using an electric mixer to make a perfect emulsion.
  2. Leave to stiffen in the refrigerator.
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