Crispy chocolate praline with juniper from Houlle
Description
Recipe proposed by the Restaurant À la Ferme Loisel
Ingredients
- 50 grams of white chocolate
- 100 grams of praline
- 100 grams of feuilletine glitter or crispy crepes
- 700 grams of liquid cream
- 100 grams of sugar
- 300 grams of dark chocolate
- 5 egg yolks
- 80 grams of Houlle Carte Dorée juniper
Crispy chocolate
Houlle juniper chocolate cream
Preparation
- Praline crisp
Melt the white chocolate with the praline in a bain-marie. When the mixture is smooth, add the feuilletine and mix with a spatula. Spread the appliance out in a circle 26 cm in diameter and 4.5 cm high.
- Chocolate cream
Dry melt the sugar in a large saucepan until you obtain a light caramel. Then incorporate the 200 g of pre-heated liquid cream. Add the hot mixture to the dark chocolate and mix. Stir in the egg yolks and then the Houlle juniper. Mix the device until it is homogeneous and leave to cool. Whip the remaining cream and fold into the cooled appliance.
- Dressage
Arrange in the circle with the praline crisp and chill for 12 hours.
When serving sprinkle with cocoa.