Fillings

Praline Feuilletine

Name: Praline Feuilletine
Prep time: 10 min
Total time: 10 min
Yield: 700 g
Cuisine: French
Ingredients: 300 g Almond-hazelnut praline; 150 g Milk chocolate 40%; 200 g Pailleté feuilletine; 50 g Cocoa butter

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Almond-hazelnut praline

g€/kg

Milk chocolate 40%

g€/kg

Pailleté feuilletine

g€/kg

Cocoa butter

g€/kg

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Preparation steps

1
Melt milk chocolate + cocoa butter to 40°C.
2
Warm the praliné to 30°C.
3
Combine melted chocolate + praliné.
4
Fold in the coarsely crushed feuilletine.
5
Spread in a frame or mold (5-8 mm thick).
6
Freeze 1 hr minimum.
7
Cut to the desired shape (disc insert, rectangle).
8
Use frozen as an insert in mousses and ice creams.

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Nutritional values

Per 100g

Calories

553.9 kcal

Protein

7.6 g

Carbs

45.1 g

Sugars

31.1 g

Fat

37.3 g

Saturated fat

14.6 g

Fiber

2.1 g

Salt

0.3 g

Allergens

Tree nutsMilkSoybeans

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