Home Recipes Hazelnut, lime and kaffir praline

Hazelnut, lime and kaffir praline

Praline with hazelnut, lime and kaffir

Hazelnut Lime Kaffir

Ingredients

For 275 servings

Hazelnut kaffir lime praline

300 g Piemonte hazelnuts

200g sugar

75 g water

20 kaffir lime leaves

30 g Debic Incorporation Butter Crème

15 g milk powder, 0%

120 g milk chocolate, 48%

50 g cocoa butter

Sudachi ganache

130 g Sudachi purée

35 g glucose sirup DE60

45 g inverted sugar

38 g sorbitol powder

1 g fleur de sel

290 g milk chocolate, 48%

140 g dark chocolate, 70%

85 g Debic Incorporation Butter Crème

Debic products used

Debic Incorporation Butter Crème 4x2.5KG

Excellent butter taste in all preparations due to lower melting point
Soft and easy to blend
Perfect for usage in whipping applications
Can be mixed easily with other ingredients such as acids, fruit and alcohol
Offers a high working comfort thanks to its smooth and homogeneous structure
Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Hazelnut kaffir lime praline

Bring the sugar and water to the boil at 117°C and add the hazelnuts.

First sand the mix then caramelised to become a praliné.

Add the kaffir leaves and cool on a Silpat®.

Roast the butter to beurre noisette.

Mix the praliné in the Robot-Coupe, keep it coarse.

Put the mixture in the blender with the paddle attachment and work it in first gear so the praliné start to oil.

Add the melted milk chocolate, cocoa butter, the beurre noisette and finish with the milk powder.

Temper at 24°C and pour in the frame that is previously stencilled.

Sudachi ganache

Melt the chocolate at 45°C.

Heat the purée with the sugars and the salt to 35°C.

Emulsify the chocolate with the liquid in 3 times.

Add the tempered butter, emulsify with an immersion blender.

Temperate to 32-33°C and pour over the crystallized praliné.

Leave to crystallise at 16°C for 24 hours.

Finishing touch

Chablonner, cut and dipp in the milk chocolate.

Recipe tags Hazelnut Lime Kaffir Praliné Sylvain Marron

Stand & Overrun

Culinaire Original

Modern Paris-Brest

Élégance

Debic wants to make the difference

Interview with pastry chef Zoltan Kolonics

Unique collaboration

Hazelnut, lime and kaffir praline

Ingredients

Hazelnut kaffir lime praline

Sudachi ganache

Debic products used

Debic Incorporation Butter Crème 4x2.5KG

Preparation

Hazelnut kaffir lime praline

Sudachi ganache

Finishing touch

Stand & Overrun

Culinaire Original

Debic wants to make the difference

Interview with pastry chef Zoltan Kolonics

Unique collaboration

Hazelnut, lime and kaffir praline

Ingredients

Hazelnut kaffir lime praline

Sudachi ganache

Debic products used

Debic Incorporation Butter Crème 4x2.5KG

Preparation

Hazelnut kaffir lime praline

Sudachi ganache

Finishing touch

Related techniques

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