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Christmas wonder

Praliné crisp with chocolate cream, sponge and vanilla ganache

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Butter Chocolate Eggs

Christmas wonder

Debic's Culinary Team

Debic

Ingredients

For 2 servings

Praliné feuilletine crisp

125 g milk chocolate 33%

50 g Debic Traditional Butter

250 g hazelnut paste

250 g feuilletine

Chocolate crémeux

250 g Debic Stand & Overrun

250 g milk

90 g egg yolk

75 g caster sugar

325 g dark chocolate 64%

Chocolate marigny sponge

420 g dark chocolate 64%

220 g Debic Traditional Butter

400 g egg white

220 g caster sugar

200 g egg yolk

70 g flour

Light praliné milk mousse

180 g Debic Stand & Overrun (1)

180 g milk

27 g caster sugar

72 g egg yolk

200 g dark chocolate 64%

540 g milk chocolate 33%

630 g Debic Stand & Overrun (2)

Whipped vanilla ganache

15 g powdered gelatin

50 g water

900 g Debic Stand & Overrun

5 g vanilla pod

215 g white chocolate

1 g vanilla extract

Debic products used

Stand & Overrun 1L

Traditional Butter 10x1KG

Preparation

Praliné feuilletine crisp

Melt the chocolate with the Butter at 45°C.

Then mix all the ingredients together with a mixer.

Spread the mixture to a dimension of 20 x 55 cm.

Chocolate crémeux

Cook the Stand & Overrun, milk, egg yolk and caster sugar like a custard.

Then pour over the dark chocolate and blend.

Pour 350 g of the mixture into insert moulds, then freeze.

Chocolate marigny sponge

Melt the chocolate and the Butter at 45°C.

Beat the egg white with the caster sugar.

Add the egg yolk, then the sifted flour.

Spread onto a 60 x 40 cm baking sheet and bake for 14 minutes at 190°C.

Light praliné milk mousse

Cook the Stand & Overrun (1), milk, caster sugar and egg yolk like a custard.

Pour onto the chocolate.

At 40°C, add the Stand & Overrun (2) that has been whipped to soft peaks.

Whipped vanilla ganache

Soak the powdered gelatin in cold water.

Bring half of the Stand & Overrun to the boil and infuse it with the vanilla pods.

Strain the pods and add the melted gelatin.

Pour the cream in two stages over the chocolate and the vanilla extract.

Emulsify and then blend before adding the second portion of Stand & Overrun.

Refrigerate for 24 hours before use.

Whip the ganache before use.

Assembly

Pour the mousse into the mould, then place the frozen insert on top.

Pipe a small amount of mousse, then place the chocolate sponge on top.

Cover the sponge with more mousse, then close with the praliné crisp.

Freeze, unmould, then pipe the whipped ganache on top using a St. Honoré nozzle.

Spray the log with black velvet, then with neutral glaze.

Finishing touch

Decorate with praliné and small hazelnuts.

Butter Chocolate Eggs

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