Praliné (A creation of Louis Briffaertsand & Godelieve De Vliegher Patisserie Wittamer Brussels)

 

Milk chocolate mousse

Ingredients	Preparation
280 g egg yolks 5 dl syrup 30°B	Mix in bain-marie (88°C) and whisk cold to 40°C.
18 g gelatine	Soak and add.
880 g milk chocolate 1750 g semi-whipped cream	Melt the chocolate at 40°C. Mix in a number of scoops of fold in. Then add the pâte à bombe and mix. At the end, fold in the remaining whipped cream.

Crème Godelieve

Ingredients	Preparation
1 L milk 100 g sugar 2 vanilla pods	Boil and mix.
100 g sugar 12 egg yolks 80 g corn starch	Whisk. Add and mix.
	Add 300 g of the first mixture to the second mixture. Stir well and bring to a boil.
300 g Crème Crocciline (Fugar)	Add and mix.
1200 g whipped cream	Whisk, add and mix.
10 g soaked gelatine leaves	Mix with the crème pâtissière.

Nut mass

Ingredients	Preparation
5000 g 4000 g sugar 1200 g water	Mix cold.

Hazelnut biscuit

Ingredients	Preparation
1000 g nut mass 35 egg yolks	Whisk together.
390 g flour	Sieve, add and mix.
28 egg whites	Whisk and fold into the mixture.
Weigh 550 g of dough and spread on a 40x60 cm baking sheet. Bake at 240°C.

Dark chocolate nebula

Ingredients	Preparation
500 g dark chocolate 300 g cocoa butter	Mix. May be sprayed warm