Hazelnut praline twix - Andros Chef, professional fruit ingredients

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Hazelnut praline twix Raspberry

A creation of Johanna Le Pape

 She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.

Ingredients

Shortbread

25 g Whole sugar
25 g Coconut oil
25 g Neutral oil
80 g T80 Flour
1 g Fleur de sel

Light praline

100 g Raw almonds
100 g Hazelnuts
30 g Honey

Pasted praline

100 g Praline
10 g Coconut oil

Raspberry confit

100 g Raspberry puree
10 g Whole sugar
0,5 g Alginate

Dark coating

300 g Dark chocolate
25 g Neutral oil

Recipe twix raspberry

Sweetened raspberry puree

To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Shortbread

    Mix the sugar with the coconut oil and the neutral oil, then add the flour and the salt. Pour into a 30 g finger mould. Bake at 170°C for 15 minutes.

  2. Light praline

    Roast the almonds and the hazelnuts 160°C for 15 to 20 minutes. Cool down rapidly. Mix in a robot coupe until the consistency is liquid. Add the honey.

  3. Pasted praline

    Mix together the two melted masses, then pour in 15 g. Freeze.

  4. Raspberry confit

    Mix the ingredients together, then poach them on the pasted praline. Leave to set in the freezer again.

  5. Dark coating

    Temper some milk chocolate: Melt at 45°C. Lower to 26°C. Use at 28°C. Add the oil, then coat the bars.

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