Crispy Passion Praline Recipe

Yield: Approx. 120, depending on size.

crispy-passion-praline.jpg

Ingredients - First Layer

Bulk Milk Chocolate:

270g

Pure Hazelnut Puree:

90g

Crispy Crepe Crunchies:

75g

Ingredients - Second Layer

Butter:

125g

Praline Paste:

100g

Honey:

100g

Passion Fruit Puree:

60g

Bulk Milk Chocolate:

250g

Bulk Dark Chocolate:

250g

Preparation

  • Defrost the puree.
  • Bring the butter to room temperature.
  • Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper.
  • Immediately place the frame on top of the liquid chocolate. Let set.

Directions - First Layer

  • Mix the tempered milk chocolate with the hazelnut puree and crispy crepe crunchies.
  • Pour the mixture into the frame until it is 1/3 full. Let set.

Directions - Second Layer

  • Mix the creamy butter with the praline paste. Add the honey and puree.
  • Add the tempered dark chocolate and milk chocolate to the butter mixture.
  • Immediately pour the cream on top of the first layer.
  • Allow to set for approximately 30 minutes.
  • Cut with guitar cutter or knife into desired dimensions.
  • Bring the centers to room temperature before enrobing in tempered dark chocolate.