Praline Passion Yuzu


Working Method

Almond Sponge
  • Mix all ingredients together except egg white and sugar.
  • Whip sugar and egg white until soft peak.
  • Then fold the meringue into the batter, followed by melted butter.
  • Bake at 200°C top and 180°C bottom for around 11-13mins.

Hazelnut Crispy
  • Use a spatula to mix all ingredients together in a bowl, spread a thin layer in the baked crumble disc mould (75 g for each disc).

Passion Fruit & Yuzu Cream
  • In a saucepan, mix the eggs, sugar, whipping cream and butter.
  • Heat until 70°C while mixing with a whisk.
  • Add the passion juice and yuzu juice and stop the cooking process.
  • Cook this cream in the oven in a Flaxipan mold (14 cm diameter with 200g per mold) for around 30 min at 100°C
  • After cooking, place one disk of almond sponge (14 cm) on top of the cream and place everything in the freezer before using.

Praline Mousse
  • Heat the milk at 50°C and add the soaked and melted gelatine.
  • Mix the liquid with a whisk and add the praline hazelnut paste and the praline hazelnut noisette.
  • When the hazelnut cream is at 35°C, slowly fold in the whipped whipping cream with a spatula.
  • Use the mousse directly for building the cakes.

Praline Glaze
  • Bring the cream and milk to a boil in a saucepan.
  • Pour the mixture into a bowl and mix with Belcolade Selection Noir Sugar Reduced CT and praliné hazelnut paste.
  • Immediately add the soaked and melted gelatine and the Miroir Glassage Neutre.
  • Mix with an immersion blender and cover with plastic film.
  • Keep in a fridge at 4°C.
  • Use this glaze between 35-38°C (maximum).

About this recipe

Complexity level: