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Succes Praliné

Succes Praliné Butter campaign 2024 Damien Pichon
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Ingredients

For 10 servings

Nougatine tartelette

125 g egg white

125 g sugar

125 g icing sugar

125 g grounded hazelnuts

40 g nougatine

Nougatine

70 g glucose syrup

70 g fondant

15 g water

70 g chopped almonds

Butter cream with hazelnut praliné

200 g sugar

80 g water

125 g eggs

500 g Debic Crème Butter

150 g hazelnut praliné, homemade

Hazelnut praliné (homemade)

200 g raw hazelnuts

50 g water

150 g sugar

2 g fleur de sel

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Nougatine tartelette

Whip the egg whites with the sugar.

Add the sifted powders and then the crushed nougatine.

Pipe the mixture in 80 mm tartlet molds.

Bake at 130°C for 30 minutes.

Nougatine

Boil the glucose syrup with the fondant and water at 158°C.

Add the toasted almonds.

Cool and then crush.

Butter cream with hazelnut praliné

Boil the sugar and the water to 121°C.

Pour over the whole eggs, in the bowl of a mixer while whisking, allowing it to cool down.

Add the softened Crème Butter, followed by the praliné.

Set aside for assembly.

Hazelnut praliné (homemade)

Roast the hazelnuts in a fan oven for 15 minutes at 150°C.

Bring the water and sugar to a boil at 110°C.

Add the hot hazelnuts.

Stir sandy and then caramelize.

Add the fleur de sel, then cool to room temperature on a baking sheet.

When cold, blend in a Robot Coupe® until you obtain an old-fashioned praliné (large grains).

Assembly

Pipe the butter cream onto the biscuit using a 16 mm piping tip.

Decorate with praliné, dried fruit and small nougatine biscuits.

Recipe tags Succes Praliné Butter campaign 2024 Damien Pichon Debic Butter Crème butter
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