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
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
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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.
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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.
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Pasted praline
Mix together the two melted masses, then pour in 15 g. Freeze.
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Raspberry confit
Mix the ingredients together, then poach them on the pasted praline. Leave to set in the freezer again.
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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.
