Michel Cluizel - Basic Guide PRALINÉ

PRALINÉ

EDITORIAL

Marc CLUIZEL

« We are proud to present our 2022 edition of The Pralines. We invite you on a journey of discovery through our extensive range of Pralines, a staple of Pastry and Chocolate Making.

CLUIZEL Pralines are crafted in a culture of excellence, respecting the tradition of cooking whole, raw nuts in copper kettles before grinding them on granite stones. Our savoir faire, combined with meticulously selected dried fruits and nuts, enables us to offer you authentic aromatic depth and range you won’t find anywhere else.

With the expert advice of Jordi Puigvert Colomer, our talented CLUIZEL Chef, we have developed flavourful recipes full of surprises. You will be inspired by tips and ideas designed to meet your wants and needs. This guide also includes key techniques to ensure each of your creations is a success.

The new recipes in this guide reflect the latest trends, less sweet, more inclusive. Let them guide you, step-by-step, to new heights of creativity! »

SUMMARY

EDITORIAL

PLATED DESSERTS

Praline and Citrus Profusion

PRESENTATION RECIPES

CHOOSING THE RIGHT PRALINE P. 17

PRALINE GLOSSARY

CHOCOLATE-MAKERS

CHOCHOLATE BONBONS

Persian Black Lime Delight

CHOCOLATE BAR

Gianduja, caramel and peanut, snack bar

CAKES, PASTRIES & DESSERTS

TART

Praline in all its Splendour Exotic Tart Praline Forever

INDIVIDUAL PASTRY Cosmic Praline

ENTREMET Mandarin and Praline

LOAF CAKE

Scrumptious Spiced Praline Cake

P. 13 P. 26 P. 27

P. 18

P. 29 P. 33 P. 37 P. 41

VIENNOISERIE

Lemony Praline Praline Cruffin

Praline and Orange Swiss Brioche

Filled Brioche: nostalgic praline treat

ICE CREAM MAKERS

Ethereal Ice Cream Sundae

TIPS FROM OUR CHEF

P. 49

P. 3 P. 54

P. 43 P. 53

P. 45 P. 47 P. 31 P. 35 P. 39

P. 51

Excellence of TASTE

The Manufacture CLUIZEL created a unique quality commitment, the only one of its kind in the whole world, which certifies the fine selection of raw materials and appears on every single product. This ‘Noble Ingredients’ commitment provides professionals with the guarantee that only pure cocoa butter, Bourbon vanilla pod and sugar are used in the recipes. Moreover, CLUIZEL chocolates are guaranteed without soy and without added flavors.

Not only the cocoa beans does the Manufacture CLUIZEL carefully select but also all the raw materials used for the making of its chocolate creations and fillings.

Furthermore, the Manufacture CLUIZEL continues to be a forerunner by removing coloring E171-E172 from its products in order to provide their customers with products even more pure and natural.

3 CRAFTS

Chocolate Maker

The Manufacture CLUIZEL processes chocolates before coating them with a thin layer of chocolate and decorating them.

1. 2.

3.

Cacaofèvier®

The Manufacture CLUIZEL is one of the few Cacaofèviers® in the world to master the processing of cocoa bean into cocoa paste first, and then into dark, milk or white chocolate.

Confectioner

The Manufacture CLUIZEL designs its own filling recipes: praliné, almond paste, caramel, nougatine, liqueur, gianduja...

CLUIZEL CHEF

Jordi Puigvert Colomer

After working in the most prestigious restau rants and pastry shops, Jordi Puigvert Co lomer was finalist of «The Best Restaurant Dessert» championship in 2007. He then taught pastry-confectionary and plated des serts in the Hotel School of Girona for several years in parallel with his consulting activity. He created his own company «Sweet´n Go» more than ten years ago with the aim of sha ring his avant-guard pastry and chocolate technics through trainings and consulting activities to high-end pastry shops, hotels, restaurants, chocolate makers and caterers all around the world.

«The word which most perfectly describes the Manufacture CLUIZEL is «quality». It uses noble ingredients and creates products which combine perfectly with my profile of pastry chef. It is why I have been collabo rating with the Manufacture CLUIZEL now since several years.

It gives me the possibility to fully express myself professionally. I am free to represent the brand with creations which are a reflec tion of myself and my way of working.

The family structure enables to be in direct relation with all the company departments, thus making me feel completely integrated to the Manufacture Cluizel team and impli cated in the creation of products. Finally, I like to work with the Manufacture CLUIZEL products because they «speak for themselves» in so much for their taste as for their quality. It is ideal when I give training sessions or make demonstrations, the se duction operates immediately.»

CLUIZEL PRALINÉS

La Manufacture CLUIZEL pralines are made the old-fashioned way, respecting time-honoured savoir-faire to give them unique, authentic flavour. Our Confectionary experts ensure the quality of these products. CLUIZEL praline has become an industry reference for professionals looking for exceptional products.

CRAFTSMANSHIP DEVOTED TO TASTE

• Old-fashioned pralines

• Unique, authentic taste

• Whole calibrated almonds and/or hazelnuts

• Slow-roasted dried fruits and nuts for more intense flavours

• Large copper kettles ensure impeccably even cooking

• Caramel cooked to perfection (for a flawless flavour blend of caramelised sugar and dried fruits and nuts)

• Ground on a traditional granite stone to preserve authentic taste

STRONG COMMITMENTS

• Blend in smoothly and easily

• Ready to use

• Adapt easily to any recipe

• Less praline needed for creations of equal volume

• Fully preserved flavour

PRODUCTS SUITABLE FOR ALL PROFESSIONALS

La Manufacture CLUIZEL offers food professionals a choice of Almond/Hazelnut, Hazelnut, Almond and Full-Bodied Pralines suitable for use in nearly every creation. Not to mention special grinds: Cocoa Nib Praline and Coarse Grind Praline, to vary textures and results

La Manufacture CLUIZEL also makes “Raw” pralines: freshly ground and especially suitable for making chocolate bonbons. Another option, “Fluid” pralines, which blend into any mixture smoothly and easily. Promising a wide range of pralines to meet all your professional needs, la Manufacture CLUIZEL is true to its word.

OLD-FASHIONED PRALINÉ

The INGREDIENTS

Making CLUIZEL pralines starts by selecting the ingredients. Almonds and hazelnuts with strong aromatic potential are key ingredients in our praline recipes.

That’s why the Manufacture uses only large and calibrated whole dried fruits and nuts to ensure even cooking for optimal flavour development.

The COOKING

The dried fruits and nuts and sugar are cooked over an open flame and caramelized in large red copper kettles. Constant stirring throughout the process guarantees even flavour development. Various cooking times give the praline notes ranging from nutty to roasted, which will flavour your final recipe.

The experience of CLUIZEL Master Confectioners enables them to regulate cooking to perfection for each of the recipes. Once cooked, the mixture is spread on large metal trays. This enables it to cool slowly, and naturally, to prevent moisture from settling on the sugar.

The GRINDING

At this stage, the caramelized sugar of the praline is very hard; it is ground on a traditional granite stone to avoid giving it a metallic taste.

More finely-ground pralines require a second round of grinding. In this case, they are ground in a steel cylinder grinder to reach a specific grade, providing the desired texture.

CHOOSING THE RIGHT PRALINÉ

CHOCOLATE-MAKERS

All CLUIZEL pralines are suitable for chocolate-making. The range offers a wide array of creative choices for chocolate-makers.

Ideal: Nutty Praline, Traditional Praline, Full-Bodied Praline, Pure Almond Praline, Coarse Grind Praline, Cocoa Nib Praline

PASTRY-MAKING

Nutty Praline, Traditional Praline, Full-Bodied Praline, Pure Almond Praline and Pure Hazelnut Praline are ideal for all your pastry-making needs, solid and liquid. All these products are suitable for use in a pastry bag.

PLATED DESSERTS

For your plated desserts, we recommend Nutty Praline, Traditional Praline, Full-Bodied Praline, Pure Almond Praline and Pure Hazelnut Praline. Always easy to use, its rich flavour remains intact whether your desserts are served hot or cold.

VIENNOISERIE

This type of pastry can be enhanced by the rich texture and uniqueness of Coarse Ground Praline. In fact, this praline adds an interesting texture and gives pastries a real personality. Incorporating this praline into a fluffy viennoiserie, characterized by its considerable mass, provides ideal balance.

ICE CREAM MAKERS

The wonderfully versatile Nutty Praline is an ingredient of choice for your ice cream creations. We can also recommend Full-Bodied Praline, which adds intense flavour while mitigating the sugar taste in the mouth. Producing a remarkable contrasting effect, Full-Bodied Praline is also the perfect ally for your marbled creations.

HOMEMADE

WITH

COLOURING, NO PRESERVATIVES,

USES

Caramelization:

USES

PURE

HEALTH BENEFITS

Using

PRALINÉS

% ALMONDS ET HAZELNUTS

FOR PARIS

Full-bodied Praliné

Fruity Praliné

Old-style Praliné

Coarse Grain Praliné

Pure almond Praliné

Pure hazelnut Praliné

Nibs Praliné

(almonds, hazelnuts and nibs)

optimal

fact

HEALTH BENEFITS OF HAZELNUTS

their high oil content,

Tip from our Chef: Hazelnut intensity

out

chocolates,

flavour

STORAGE SUGGESTIONS

To best preserve the organoleptic qualities and appearance of CLUIZEL pralinés, we recommend keeping them in a store room or temperature controlled display case at 16-18°C and maximum 50-60% humidity. Be careful, high temperatures may damage the structure and organoleptic qualities. In proper storage conditions, these products can be kept for 8 months.

Hazelnut Praline Ganache

150 g Z-60 Chocolate Dark 60%

40 g Milk

60 g Whipping cream 35% fat

10 g Invert sugar

50 g Pure Hazelnut Praline

20 g Butter

20 g Cocoa butter

0,5 g Grated Iranian black lime

Process

Combine the milk, cream, invert sugar and grated black lime and heat to 40°C. In a separate pan, melt the chocolate and add the melted cocoa butter. Pour the liquid mixture onto the cocoa butter and chocolate. Blend into a smooth emulsion. Add the cold butter cut into small cubes and blend again until smooth. Use the ganache to fill the bonbons at 31°C.

BLACK LIME AND PRALINÉ DELIGHT

Recipe for 75 units

Reconstructed Ginger Crumble flavoured with Persian black lime

150 g Sugar

50 g Brown sugar

3 g Guérande Sea Salt

200 g T55 Flour

170 g Butter

70 g Elianza 33% White Chocolate

70 g Coarse Grind Praline

35 g Clarified butter

3 g Grated ginger

0,7 g Zests of Persian Black Lime

Process

Cut together the dry ingredients and 170 g of butter to form a “crumble” consistency. Crumble the mixture onto a baking paper and bake at 160°C until golden brown. Remove from microwave and place on a cooling rack. Crush the crumble into very fine crumbs using a rolling pin. Melt the Elianza 33% White Chocolate and blend with the second half of the ingredients until smooth. Roll the dough out very thin (2 mm) between two silpat mats. Freeze and cut out discs slightly smaller than the bottom of the polycarbonate mould used to make the bonbons. Keep these discs of reconstructed crumble in the freezer for easier handling.

This recipe uses dried black lime. We recommend grating it as finely as possible.

Assembly and finishing Decorate the polycarbonate moulds as desired and line with Kewane 34% chocolate. Let crystallize. Fill the moulds ¾ full with ganache and cover with the discs of reconstructed crumble. Set aside 12 hours to crystallize, and seal with the same Kewane 34% chocolate.

Hazelnut Praline Ganache

Reconstructed Ginger Crumble flavoured with Persian black lime

GIANDUJA, CARAMEL  AND PEANUT SNACK BAR

Peanut Shortbread

200 g T55 Flour

100 g Icing sugar

80 g Peanuts

2 g Salt

0,3 g Vanilla powder

140 g Butter

45 g Whole egg

Process

Combine the dry ingredients and the peanuts, blend into a fine powder using a food processor. Place in the mixer bowl with the paddle attachment. Cut in pieces of butter a little at a time to form a “crumble” consistency. Add the egg and blend until dough is smooth. Remove from the mixer bowl, and cover with cling film. Keep the mixture in the refrigerator for 2 hours. Roll out 2 mm thick, chill for 30 minutes then cut out rectangles slightly smaller than the size of the rectangular polycarbonate moulds. Bake in the oven at 160°C until shortbread is golden brown.

Creamy Caramel

250 g Sugar

25 g Glucose syrup

1 Vanilla bean

150 g Whipping cream 35% fat

2 g Leaf gelatine

105 g Salted butter

Process

Heat the cream, glucose syrup and vanilla bean. Remove from heat. Make a dry caramel at 180°C. Remove from heat and deglaze with the hot cream mixture. Add the gelatine, which has been hydrated in cold water. Cool to 40°C. Add the butter and mix with a hand blender. Use at 31°C.

Peanut Gianduja

200 g Pure Almond Praline

100 g Roasted peanuts

100 g Kewane 34% Chocolate

Process

Blend the praline and peanuts in a food processor until creamy smooth. Add the melted chocolate at 45°C. Temper the mixture at 24°C and use promptly.

Assembly and finishing

Line one of the moulds with tempered Elianza 55% Dark Chocolate and let crystallize. Pour caramel on the bottom of mould. Press salted peanuts into the caramel. Cover with a layer of Peanut Gianduja and top with the rectangle of Shortbread. Let crystallize, and seal with tempered Elianza 55% Dark Chocolate.

Other ingredients

l Elianza 55% Dark Chocolate

Peanut Gianduja

Creamy Caramel

Peanut Shortbread

PRALINÉ IN ALL ITS SPLENDOUR

Hazelnut Shortbread

200 g T55 Flour

100 g Icing sugar

80 g Hazelnut powder

2 g Salt

0,3 g Vanilla powder

140 g Butter

45 g Whole egg

Process

Combine the dry ingredients and place in the mixer bowl with the paddle attachment. Cut in pieces of butter a little at a time to form a “crumble” consistency. Add the egg and blend until dough is smooth. Remove from the mixer bowl, and cover with cling film. Keep the mixture in the refrigerator for 2 hours. Roll out 2 mm thick, chill for 30 minutes then cut out rectangles slightly smaller than the size of the rectangular polycarbonate mould. Bake in the oven at 160°C until shortbread is golden brown.

Praline Genoise

125 g Butter

135 g Whole egg

70 g Sugar

35 g Glucose syrup

135 g T55 Flour

2,5 g Baking powder

70 g Cocoa Nib Praline

30 g Chopped hazelnuts

Process

Place the butter and praline in the mixer bowl with the paddle attachment and blend until smooth and creamy. In a separate mixer bowl, whip the eggs and sugar to soft peaks. Gently fold the two mixtures together using a maryse. Combine the flour and the baking powder, and gently stir into the previous mixture. Fill “Silikomart Oblio savarin” moulds 1/3 full, sprinkle with chopped hazelnuts and bake for about 6 minutes at 180°C.

Crunchy Praline

225 g Hazelnut Praline

125 g Caozelo 38% Milk Chocolate

40 g Butter

35 g Croustilline

20 g Cocoa Nibs

Process

Melt the chocolate and butter. Pour over the praline and mix thoroughly. Add the Croustilline and mix gently. Pipe a thin layer of this mixture onto the cooled genoise which was baked in silicon moulds. Sprinkle with the nibs.

Process

Heat the milk. In a separate pan, whisk together the sugar, egg yolks and cornstarch. Pour the milk into the egg yolk mixture and mix well. Return to heat and bring to a boil, stirring constantly with a whisk. Remove from heat and add the praline. Stir again with the whisk and cool to 4°C as quickly as possible.

Praline Glaze

75 g Water

150 g Caster sugar

150 g Glucose syrup

100 g Condensed milk

12 g Gelatine

Praline Bavarois

For the crème anglaise

140 g Milk

140 g Whipping cream 35% fat 100 g Egg yolk

30 g Sugar

Process

Prepare a crème anglaise heated to 83°C.

For the bavarois

325 g Crème anglaise (see above)

7 g Gelatine

160 g Full-Bodied Praline

200 g Semi-whipped cream 35% fat

Process

As soon as the crème anglaise is cooked, remove from heat and stir in the gelatine which has been hydrated in cold water. Pour over the praline and mix. Gently fold in the semi-whipped cream using a maryse. Use promptly.

Praline Pastry Cream

715 g Milk

132 g Egg yolk

75 g Caster sugar

60 g Cornstarch

200 g Hazelnut praline

200 g Kewane 34% Chocolate 100 g Full-Bodied Praline

Process

Combine the water, sugar and glucose. Heat the mixture to 103°C. Remove from heat and stir in the condensed milk and the gelatine which has been hydrated in cold water. Pour over the chocolate and praline and mix thoroughly. Keep the mixture in the refrigerator for 12 hours. When ready to use, melt at 30°C, mix with the hand blender into a smooth emulsion and pour onto the little Praline Bavarois domes.

Other ingredients

l CLUIZEL brown chocolate spray gun mixture

l Kewane 34% Chocolate for decorations

Assembly and finishing

Once the Genoise is baked and cooled in the silicon moulds, pipe a little Crunchy praline on top and chill for 15 minutes. Fill the moulds to the top with the Praline Bavarois and pipe the remaining Bavarois into small silicon dome moulds. Freeze. Spray the “savarin” moulds with the spray gun mixture and glaze the small domes with the praline icing. Place the Kewane 34% decoration on the sprayed surface and set the dome on top. Place this unit on the Hazelnut Shortbread.

Coffee Crumble

100 g Almond flour

100 g T55 flour

100 g Sugar

100 g Butter

4 g Instant coffee

Process

Combine the flour and instant coffee. Add the almond flour and sugar, and place in the mixer bowl with the paddle attachment. Cut in pieces of cold butter a little at a time to form a “crumble” consistency. Spread the crumble on a baking tray with a silpat mat and chill for 3 hours. Bake in the oven for about 20 minutes at 155°C.

COSMIC PRALINÉ

Light Praline Mousse

300 g Milk

300 g Nutty Praline

180 g Kayambe 45% Milk Chocolate

35 g Cocoa butter

6 g Gelatine

670 g Whipping cream 35% fat

Process

Hydrate the gelatine in cold water. Melt the cocoa butter and chocolate, then add the praline. Heat the milk, remove from heat, add the gelatine and pour over the chocolate, cocoa butter and praline mixture. Mix thoroughly. Cool to 45°C. At this stage, add the semi-whipped cream.

Crunchy Praline

65 g Butter

335 g Cocoa Nib Praline

155 g Z-Coffee Chocolate

100 g Croustilline

Process

Melt the butter and the chocolate together. Add the mixture to the praline, then add the Croustilline. Mix and use promptly.

Coffee Crumble

Grapefruit and Cardamom Marmalade

3 Grapefruit

100 g Guava purée

0,5 g Cardamom powder

45 g Sugar

4 g Pectin NH 2 g Leaf gelatine

Process

Peel the grapefruit and separate into segments. Cut each segment into thirds and combine with the guava purée and cardamom. Combine the sugar and pectin. Heat the fruit mixture to 45°C then gradually add the sugarpectin mixture, stirring constantly with a whisk. Bring mixture to a boil. Remove from heat and add the gelatine. Fill mini-sphere moulds (i.e. “Silikomart Lolly Pop”).

Other ingredients

l CLUIZEL brown chocolate spray gun mixture

l Cocoa powder

Assembly and finishing

Fill sphere moulds halfway up with the Light Praline Mousse. Insert the frozen Grapefruit Marmalade in the centre of the mousse. Cover with the other half of the mould, and finish filling with the Mousse. Freeze. Melt the Crunchy praline and, using wooden picks, dunk the frozen balls of Praline Mousse into it. Roll in the Coffee Crumble, covering the entire surface of the Mousse with pieces of crumble. Freeze again. Spray with spray gun mixture and dust with cocoa powder.

Light Praline Mousse

Grapefruit and Cardamom Marmalade

Shortbread

560 g T65 Flour

80 g Almond powder

150 g Caster sugar

280 g Margarine

2 g Vanilla powder

50 g Water

3 g Salt

Process

Combine the dry ingredients in the mixer bowl. With the paddle attachment. Add the water, then the margarine. Blend a little at a time to form smooth, elastic dough. Cover with cling film and refrigerate for 3 hours. Roll out 3 mm thick and cut out discs. Refrigerate for 3 hours and bake about 20 minutes at 160°C, or until shortbread is golden brown.

Praline Genoise

275 g Water

25 g Potato protein

0,5 g Xanthan gum

25 g Inulin 88%

55 g Banana purée

92 g Sunflower oil

455 g Full-Bodied Praline

65 g T55 Flour

5 g Baking powder

2 g Salt

Process

Combine water, salt and potato protein in the mixer bowl. Whip for 3 minutes on medium speed. In a separate bowl, combine the inulin and xanthan gum, then gradually fold into the first mixture. Continue whipping until smooth, stiff peaks form. In a separate bowl, combine the oil, praline and banana purée. Sift together the flour and baking powder. Gently fold the meringue into the praline mixture. Then gently stir in the flour-baking powder mixture. Spread onto trays lined with baking paper, and bake in the oven for 10 minutes at 175°C. Cool, then cut out discs for the bottom of the mini tart tins.

EXOTIC TART

Recipe for 20 units

Exotic Cremeux

360 g Mango purée

48 g Passion fruit purée

2 g Soy lecithin

2,2 g Agar-agar

16 g Modified cornstarch

75 g Coconut oil

Process

Combine the agar-agar and modified cornstarch. Add to the purées in a pan, mix and bring to a boil, stirring constantly witha whisk. In a separate pan, melt the coconut oil and add the soy lecithin. As soon as the first mixture boils, remove from heat and add the coconut oil with the lecithin. Mix well using a hand blender. Refrigerate for at least 3 hours.

Praline Cream

240 g Almond milk

140 g Cocoa Nib Praline

7 g Pectin X-58

30 g Sugar

40 g Coconut oil

20 g Sunflower oil

Process

Combine the sugar and pectin and add gradually to the almond milk, stirring constantly with a whisk. Bring to a boil and pour over the praline and oils. Mix well and pour into silicon moulds. Refrigerate for 6 hours until set, then freeze.

Chocolate Glaze

300 g Sugar

240 g Water

6 g Pectin X-58

140 g Glucose syrup 200 g Vanuari 63% Dark Chocolate 100 g Cocoa butter

Process

Combine the sugar and pectin. In a separate pan, combine the water and glucose syrup and heat to 40°C. Gradually add the dry mixture, stirring constantly with a whisk. Heat to 103°C, remove from heat and pour over the chocolate and cocoa butter. Mix with a hand blender and refrigerate for 12 hours. Melt at 33°C, mix again and use to glaze the well-frozen Praline Cream.

Assembly and finishing

Place a small amount of Exotic Cremeux on the bottom of the mini tart tins and set the disc of Praline Genoise on top. Fill the rest of the mould with the Cremeux and smooth the surface. Unmold the Vegan Praline Cream and glaze with the Chocolate Icing then set on top of the Exotic Cremeux. Decorate.

Praline Cream

Chocolate Glaze Shortbread

Exotic Cremeux Praline Genoise

Praline Genoise

150 g Egg yolk

70 g Sugar (1)

30 g Milk

85 g Sunflower oil

280 g Nutty Praline

225 g Egg white

65 g Sugar (2)

40 g Glucose syrup

160 g T55 flour

6 g Baking powder

Process

Combine the egg yolks, sugar (1), milk, oil and praline. Heat in a bain-marie to 40°C. Pour into a food processor or mixer bowl and blend thoroughly. In a separate bowl, make a meringue with the egg whites and sugar (2). As soon as soft peaks begin to form, add the warm glucose syrup. Continue whisking until smooth, firm peaks form. Sift the flour and baking powder together. Gently fold the meringue into the praline mixture. Add the sifted flour and baking powder, and mix thoroughly. Pour batter into the desired moulds, and bake in the oven for about 30 minutes at 170°C.

Spiced Mandarin and Ginger Marmalade

To make the mandarin paste

500 g Mandarins

10 g Salt

2000 g Cold water

Process

Combine the three ingredients and bring to a boil. Remove from heat, drain the water, let the mandarins cool and repeat the process 5 more times. The last time, as soon as the water comes to a boil, let simmer for 45 minutes. Drain the water, and let the mandarins cool. Remove the seeds and cut the mandarins into pieces. Blend in a food processor until a chunky paste forms with small pieces of mandarin.

To make the marmalade

500 g Mandarin paste (see above)

100 g Sugar

50 g Glucose powder

6 g Leaf gelatine(200°Bloom)

MANDARINE & PRALINÉ

Recipe for 4 units 18 ø

Process

Combine the sugars with the mandarin paste and bring to a boil. Simmer for about 5 minutes over low heat. Remove from heat and add the gelatine which has been hydrated in very cold water. Spread the marmalade 0.5 cm thick in rings slightly smaller than the diameter of the desired entremet moulds

Salted Buttery Caramel

450 g Sugar 150 g Milk

45 g Cornstarch

450 g Whipping cream 35% fat

40 g Glucose syrup

1 Vanilla bean

4 g Salt

150 g Salted butter

5 g Leaf gelatine

Process

Combine the milk and cornstarch. Heat the cream and glucose with the salt and grated vanilla and let it infuse for 10 minutes. Strain through a chinois and pour over the milk and cornstarch mixture. In a separate pan, make a dry caramel with the sugar, cooking until it turns a dark amber colour (be careful not to burn it). Remove from heat, and deglaze with the hot milk mixture, stirring constantly with a maryse. Add the gelatine and cool to 45°C. Add the salted butter and blend into a smooth emulsion with a hand blender. Use immediately or use when cool with a pastry bag.

silpat mats. Freeze and cut out discs slightly smaller than the bottom of the polycarbonate mould used to make the entremet. Keep these discs of reconstructed crumble in the freezer for easier handling.

Light Praline Mousse

170 g Milk

10 g Gelatine

500 g Nutty Praline

1000 g Semi-whipped cream 35% fat

Process

Heat the milk and stir in the gelatine which has been hydrated in cold water. Pour over the (slightly warm) praline and blend into a smooth emulsion. Gently fold in the semiwhipped cream with a maryse, and use promptly.

Caramelized Praline Glaze

75 g Water

150 g Caster sugar

150 g Glucose syrup

100 g Condensed milk

12 g Gelatine

200 g Kewane 34% Chocolate

100 g Full-Bodied Praline

Process

Reconstructed Lemon Crumble

300 g Sugar

100 g Muscovado sugar

6 g Guérande Sea Salt

400 g T55 Flour

340 g Butter

140 g Elianza 33% White Chocolate

200 g Coarse Grind Praline

70 g Clarified Butter

10 g Finely grated lemon

Process

Cut together the dry ingredients and 340 g of butter to form a crumble consistency.

Crumble the mixture onto baking paper and bake at 160°C until golden brown. Remove from microwave and place on a cooling rack.

Crush the crumble into very fine crumbs using a rolling pin. Melt the Elianza 33% White Chocolate and blend with the second half of the ingredients until smooth. Roll the dough out very thin (2 mm) between two

Combine the water and glucose, bring to a boil. In a separate pan, make a dry caramel, once the sugar has become light brown, gradually add the water-glucose mixture, and deglaze thoroughly. Separately, hydrate the gelatine in cold water. Add the condensed milk and gelatine. Pour over the chocolate and praline and mix well. Keep the mixture in the refrigerator for 12 hours. When ready to use, melt at 30°C, mix with the hand blender into a smooth emulsion.

Other ingredients l Mandarin and white chocolate decoration to decorate.

Assembly and finishing

Fill the entremet ring halfway up with Praline Mousse. Insert the Mandarin Marmalade and a frozen disc of Salted Butter Caramel. Add a little Mousse, and place the disc of Praline Genoise on top. Add some more Mousse, and finish with the disc of Reconstructed Lemon Crumble. Freeze, glaze and decorate.

PRALINÉ FOREVER

Hazelnut Shortbread

600 g T55 Flour

300 g Icing sugar

240 g Hazelnut powder

6 g Salt

1,4 g Vanilla powder

420 g Butter

135 g Whole egg

Process

Combine the dry ingredients and place in the mixer bowl with the paddle attachment. Cut in pieces of butter a little at a time to form a “crumble” consistency. Add the egg and blend until dough is smooth. Remove from the mixer bowl, and cover with cling film. Keep the mixture in the refrigerator for 2 hours. Roll out 3 mm thick, chill for 30 minutes, cut out and line the mini tart tins. Bake at 160°C until golden brown.

Chocolate Sponge Genoise

125 g Whole egg

210 g Egg yolk

90 g Sugar (1)

240 g Egg white

6 g Powdered egg white

4 g Salt

125 g Sugar (2)

105 g T65 Flour

55 g Cocoa powder

50 g Vanuari 63% Dark Chocolate

50 g Butter

Process

Whisk together the eggs, egg yolks and sugar (1) in the mixer. In a separate bowl, whisk the egg whites with the powdered whites and salt.

Once the egg whites are foamy, gradually add the sugar (2), and continue whisking to stiff peaks.

As soon as the first mixture forms soft peaks, gently fold in the sifted flour and cocoa powder using a maryse. Gently fold in the meringue, and then the chocolate and butter (melted together at 30°C). Spread 0.5 cm thick on a 60 x 40 cm tray and bake in the oven for 8-10 minutes at 180°C. Cool, then cut out discs to insert in the bottom of the tart tins.

Crunchy Praline

65 g Butter

335 g Cocoa Nib Praline

190 g Z-Karamel Chocolate

100 g Croustilline

Process

Melt the butter and the chocolate. Add to the praline and, finally, add the Croustilline. Mix and use promptly.

Light Praline Crémeux

300 g Milk

300 g Whipping cream 35% fat 12 g Pectin X58

250 g Pure Almond Praline

50 g Sugar

Process

Combine the sugar and pectin. Heat the milk and cream together to 40°C. Gradually add the sugar-pectin mixture, stirring constantly with a whisk. Bring to a boil. Remove from heat and add the praline. Mix and use promptly.

Whipped Praline-Sesame

Ganache

320 g Whipping cream 35% fat (1)

2,5 g Gelatine

350 g Elianza 33% White Chocolate

160 g Full-Bodied Praline

50 g Toasted sesame

320 g Whipping cream 35% fat (2)

Process

Blend the praline with the sesame in a food processor.Heat the cream (1) to 80°C. Add the gelatine which has been hydrated in cold water. Pour over the chocolate and mix. Add the praline, then finally the cold cream (2).

Refrigerate for 12 hours. Whip up and use.

Light Microwave Genoise

415 g Eggs

50 g T55 flour

30 g Sugar

1,5 g Salt

165 g Pure Hazelnut Praline

Process

Mix the ingredients with a hand blender. Fill a siphon ¾ full, load with 1 cream charger for a ½ litre siphon, or 2 chargers for a 1 litre siphon. Shake vigorously. Refrigerate for 2 hours. Fill standard-sized paper cups halfway up and cook in the microwave at maximum power for about 30 seconds. Remove from microwave and place on a cooling rack.

Other ingredients

l Broken hazelnuts and a few toasted almonds

Assembly and finishing

Cut out discs of Chocolate Sponge Genoise to place at the bottom of the tarts. Spread a thin layer of Crunchy praline on the discs. Let crystallize. Freeze. As soon as the Light Praline Cremeux is set, but still warm, pour it over the Crunchy praline (in the tart) and let it set.Whip up the Praline-Sesame Ganache and pipe in a spiral on the tart. Set a slice of UltraLight Praline Genoise on one side of the tart. Decorate with broken hazelnuts and toasted almond peels.

SCRUMPTUOUS SPICED PRALINÉ CAKE

Recipe for 5 units

Praline Genoise

225 g Egg yolk

105 g Sugar (1)

40 g Milk

130 g Sunflower oil

425 g Tradition Praline

340 g Egg white

100 g Sugar (2)

60 g Glucose syrup

240 g T55 Flour

9 g Baking powder

60 g Diced semi-candied orange peel

Process

Combine the egg yolks, sugar (1), milk, oil and praline. Heat in a bain-marie to 40°C.

Pour into a food processor or mixer bowl and blend thoroughly. Make a meringue with the egg whites and sugar (2). As soon as soft peaks begin to form, add the warm glucose syrup. Continue whisking until smooth, firm peaks form. In a separate bowl, sift the flour and baking powder together. Gently fold the meringue into the praline mixture. Add the sifted flour and baking powder, and mix thoroughly. Pour batter into the desired cake tins, and bake in the oven for about 30 minutes at 170°C.

Dark Chocolate Ganache

500 g Vanuari 63% Dark Chocolate

500 g Whipping cream 35% fat

60 g Invert sugar

3 g Five-spice powder

100 g Butter

Process

Heat the cream with the spices and invert sugar. Pour over the chocolate and mix. Add the butter and mix again.

Other ingredients

l Diced candied orange peel

l Elianza 55% Dark Chocolate for decorations

Montage et finition

Unmold the cakes and freeze. Pipe the ganache onto the middle and upper part of the cakes and press a few pieces of diced candied orange peel into the ganache. Freeze again. Prick the cakes with wooden picks, and dunk them into the glaze at 45°C. Decorate with chocolate decorations.

Glaze

1000 g Vanuari 63% Dark Chocolate

200 g Sunflower oil

200 g Caramelized slivered almond slivers

Process

Melt the chocolate, add the oil and slivered almonds, use at 45/50°C on the frozen cake.

Glaze

Dark Chocolate Ganache

Praline Genoise

PRALINÉ AND CITRUS PROFUSION

Hazelnut Shortbread

200 g T55 Flour

100 g Icing sugar

80 g Hazelnut powder

2 g Salt

0,3 g Vanilla powder

140 g Butter

45 g Whole egg

Process

Combine the dry ingredients and place in the mixer bowl with the paddle attachment. Cut in pieces of butter a little at a time to form a “crumble” consistency. Add the egg and blend until dough is smooth. Remove from the mixer bowl, and cover with cling film. Keep the mixture in the refrigerator for 2 hours. Roll out 2 mm thick, chill for 30 minutes then cut out rectangles slightly smaller than the size of the rectangular polycarbonate moulds. Bake in the oven at 160°C until shortbread is golden brown.

Praline Cremeux

725 g Whipping cream 35% fat

170 g Egg yolks

70 g Sugar

35 g Glucose syrup

10 g Gelatine (200°Bloom)

280 g Full-Bodied Praline

Process

Heat the cream with the glucose syrup. In a separate bowl, combine the egg yolks and the sugar. Pour the cream onto the egg yolks and heat over low heat to 83°C. Remove from heat and add the gelatine which has been hydrated in cold water. Pour over the praline and mix. Use promptly.

Coffee and Aniseed Gelée

250 g Espresso coffee

2 g Aniseed powder

30 g Sugar

2 g Agar agar

Process

Combine the ingredients and bring to a boil.

Remove from heat and pour into desired moulds. Refrigerate until set.

Mandarin Coulis

300 g Mandarin juice

15 g Potato starch for cold use

Process

Combine the ingredients and refrigerate for 12 hours. Use promptly.

Praline Powder

100 g Full-Bodied Praline

25 g Tapioca Maltodextrin

Process

Gradually add the tapioca maltodextrine with the praline, mixing to form a fine powder.

Praline Ice Cream

100 g Water

500 g Whole milk

50 g Whipping cream 35% fat

25 g Nonfat dry milk powder

11 g Whey protein

115 g Dextrose

45 g Invert sugar

2 g Salt

150 g Full-Bodied Praline

Process

Combine 25 g of dextrose and the stabilizer. Heat the water, milk and cream with the dry milk powder and the whey powder, stirring constantly. When the mixture reaches 20°C, gradually add the dextrose-stabilizer mixture, stirring constantly with a whisk. When the mixture reaches 40°C, add the rest of the dextrose, the invert sugar and salt. Heat the mixture to 85°C. Remove from heat and pour over the praline. Mix thoroughly with a hand blender and cool to 4°C as quickly as possible. Age the mixture in the refrigerator for 12 hours. Mix again and churn. Transfer to an ice cream container and place in a blast freezer for 15 minutes at -30°C. Store at 18°C.

• This ice cream should be served at -18°C. In fact, at food service outlets, the temperature norm for stocking ice cream is -18°C.

Other ingredients

l CLUIZEL brown chocolate spray gun mixture

Assembly and finishing

Spray the praline cremeux with the melted spray gun mixture at 35°C. Set the cremeux on a shortbread disc, and place in the centre of a plate. Pipe a little mandarin coulis in the centre, and place the coffee and aniseed gelée on top. Sprinkle with a little praline powder, and top with a scoop of praline ice cream.

LEMONY PRALINÉ

for 20 units

Praline Genoise

140 g Water

12 g Potato protein R200

0,2 g Xanthan gum

13 g Inulin 88% (1)

30 g Banana purée

46 g Grapeseed oil

225 g Cocoa Nib Praline

50 g T55 Flour

4 g Baking powder

1 g Salt

Process

Combine the water and potato protein in the mixer bowl and whip into firm peaks.

In a separate bowl, combine the inulin and xanthan gum, and gradually fold into the meringue. Whip until smooth, stiff peaks form. In a separate bowl, combine the oil, praline and banana purée. Combine separately the flour and baking powder.

Gently fold the meringue into the praline mixture using a maryse, before adding the flour-baking powder mixture. Pipe 1-cm thick onto trays lined with baking paper, and bake in the oven for about 10 minutes at 180°C.

Cool as quickly as possible.

Praline Mousse

242 g Water (1)

3 g Salt 30 g Coconut sugar

7 g Pectin NH

150 g Nutty Praline

25 g Coconut oil

72 g Water (2)

3,5 g Soy protein

0,5 g Xanthan Gum

20 g Dextrose

45 g Inulin 88% (2)

Process

Combine the inulin (1), salt and pectin. Stir in the water (1), and bring to a boil. In a separate pan, melt coconut oil and add the warmed praline. Combine the water (2) and soy protein in the mixer bowl and whip up into soft peaks. Combine the xanthan gum, dextrose and inulin. Add the soy protein and water mixture. Whisk for 5 minutes until firm peaks form.

Pour the first mixture, still warm, onto the praline and coconut oil. Mix thoroughly and gently fold in the meringue using a maryse. Spoon into the desired moulds.

Aniseed and Lemon Cream

225 g Lemon juice

380 g Water

175 g Sugar

16 g Pectin NH

30 g Corn starch

100 g Cocoa butter

62 g Coconut oil

3 g Rapeseed lecithin

q.s Aniseed powder

Process

Combine the water, aniseed and lemon juice.

In a separate bowl, combine the sugar, pectin and starch. Gradually add the dry mixture to the liquid one, stirring constantly with a whisk.

Bring to a boil stirring constantly. Remove from heat, add the cocoa butter, lecithin and coconut oil. Blend into a smooth emulsion. Cool in a bain-marie while stirring gently with a whisk. Refrigerate.

Praline Ice Cream

616 g Oat milk

1 u Lime zest

75 g Dextrose

75 g Trehalose

33 g Inulin 88%

3 g Ice cream stabilizer

3 g Soy protein

200 g Nutty Praline

Process

Combine the dry ingredients, except the soy protein, and add gradually to the oat milk, stirring constantly with a whisk. Add the lime zest. Heat the mixture to 85°C. Remove from heat, add the praline then the soy protein and mix thoroughly. Keep the mixture in the refrigerator for 12 hours, churn or place in Paco Jet beakers, and freeze at -20°C.

Other ingredients

l Diced semi-candied lemon peel

l Cocoa nibs

l Aniseed shoots

Assembly and finishing

Pipe the mousse into dome-shaped silicon moulds, top with a disc of genoise. Freeze. Fit a pastry bag with a Mont Blanc type tip and fill with the lemon cream. Set the dome in the centre of a plate, then pipe the lemon cream around it. Top with a scoop of ice cream. Dot with the semi-candied lemon, and sprinkle the cocoa nibs on the lemon cream. Garnish with aniseed shoots.

PRALINÉ CRUFFIN

For the Cruffin dough

500 g T45 flour

60 g Sugar

10 g Salt

40 g Butter

2 g Vanilla

110 g Milk

100 g Water

60 g Whole egg

24 g Active dry yeast

250 g Dry butter

Egg wash

100 g Whole egg

100 g Egg yolk

100 g Milk

Process

Dissolve the yeast in the milk and water heated to 34°C. Add the egg. Place the other ingredients, except the dry butter, in the mixer bowl with the hook attachment. Add the liquids to the dry ingredients and knead at medium speed until the dough pulls away from the side of the bowl (about 8 minutes). Place in a container and proof for about one hour. Punch down and refrigerate for at least 12 hours (ideally for 24 hrs). Remove from refrigerator. Laminate the dough twice as wide as the block of butter (and 0.5 cm thick). Do three simple turns and let stand 1 hour between each turn. Laminate the dough to 0.5 cm. Cut into strips 3 cm wide x 15 cm long. Stick two strips together at one end, and roll into a spiral. Place the spiral in a 7 cm Ø x 6 cm cylinder mould. Press a hole into the middle of each Cruffin with a moistened finger. Proof at 26°C and 70% humidity until it doubles in size (about 2½ hours). Brush with the egg wash. Preheat the oven at 200°C and bake for 2 minutes. Lower the temperature to 180°C and bake for 15 more minutes.

Praline Filling

460 g Nutty Praline

250 g Kayambe 45% Milk Chocolate

Process

Melt the chocolate and stir in the praline.

Crispy Almond Glaze

400 g Kayambe 45% Milk Chocolate

250 g “Cœur de Noisettes” Gianduja

175 g Cocoa Butter

Process

Melt the chocolate. In a separate pan, melt the cocoa butter and add the chocolate. Add the melted gianduja and mix well. Maintain at 40°C until ready to use.

Assembly and finishing

Fill the Cruffin with the Praline Filling. Freeze.

Dunk the Cruffin halfway into the glaze.

Cruffin dough

Praline Filling

SWISS BRIOCHE AU PRALINÉ & À L’ORANGE

Recipe for 10 units

For the brioche dough

500 g T45 Flour

25 g Milk

17 g Active dry yeast

9 g Salt

75 g Sugar

100 g Whole egg

200 g Butter

Process

Place the ingredients in the mixer bowl. Knead for 10 minutes at medium speed. Add the butter cut into cubes and knead for 10 more minutes at the same speed. Increase speed slightly (speed 2), and knead for 10 minutes. Increase speed slightly (speed 3), and knead for 5 minutes. Proof the brioche dough for 90 minutes at room temperature. Punch down, and refrigerate for 24 hours. Laminate dough to a 0.5 cm thick square.

Praline Pastry Cream

715 g Milk

132 g Egg yolk

75 g Caster sugar

60 g Cornstarch

200 g Pure Hazelnut Praliné

Process

Heat the milk. In a separate pan, whisk together the sugar, egg yolks and cornstarch.

Pour the milk over the egg yolk mixture and mix well. Return to heat and bring to a boil, stirring constantly with a whisk. Remove from heat and add the praline. Whisk together thoroughly and cool the mixture to 4°C as quickly as possible.

Other ingredients

l Diced candied orange peel

l Z-60 Chocolate Chips (100g)

l Coarse Grind Praline

Assembly and finishing Spread the Praline Pastry Cream on one half of the brioche. Sprinkle with diced candied orange, the Z-60 Chocolate Chips and the Coarse Grind Praline. Moisten the edge of the dough with water and fold the half without the Pastry Cream onto the half with the Pastry Cream. Freeze for 20 minutes. Flatten slightly with a rolling pin and cut into strips 3-4 cm wide x 15 cm long. Brush with egg wash (see Cruffin recipe), and bake at 180°C. Once out of the oven, brush with a syrup made with half sugar, half water flavoured with orange blossom water.

VIENNOISERIE

Praline Pastry Cream

Brioche dough

BRIOCHE FILLED WITH COARSE GRIND PRALINÉ

Recipe for 12 units

For the brioche dough

500 g T45 Flour

25 g Milk

17 g Active dry yeast

9 g Salt

75 g Sugar

100 g Whole egg

200 g Butter

40 g Coarse Grind Praline

Other ingredients

l Icing sugar for dusting

Process

Once the brioche dough has been refrigerated for 24 hours, cut into 80 g pieces. Flatten dough by hand, top with 40 g of Coarse Grind Praline, and shape into a ball. Place in pastry rings (twice the size of the brioche).

Crisp

150 g Butter

185 g Brown sugar

185 g T55 Flour

Process

Place the ingredients in a mixer bowl with the paddle attachment and blend until smooth. Refrigerate until set, then laminate to 0.2 cm. Freeze and cut out discs slightly larger in diameter than the head of the brioche.

Assembly and finishing

Proof the dough at 26°C and 70% humidity until it doubles in size (about 2½ hours). Brush with egg wash (see Cruffin recipe), and top with the crisp. Bake at 175°C for about 18 minutes or until golden brown. Let cool and sprinkle with icing sugar.

Brioche dough

Crisp Coarse Grind Praline

ETHEREAL ICE CREAM SUNDAE

Recipe for 20 units

Muscovado Sugar Crumble

100 g Muscovado sugar

100 g Flour

100 g Almond flour

90 g Butter

Process

Place all ingredients in the mixer bowl with the paddle attachment. Mix at medium speed to form a “crumble” consistency. Crumble the mixture on a tray with baking paper and bake about 15 minutes at 160°C.

Praline Ice Cream

500 g Whole milk

115 g Water

50 g Whipping cream 35% fat

25 g Nonfat dry milk powder

11 g Whey protein

2 g Salt

100 g Dextrose

45 g Invert sugar

4 g Ice cream stabilizer

150 g Full-Bodied Praline

Process

Combine 25 g of dextrose and the stabilizer. Heat the water, milk and cream with the dry milk powder and the whey protein, stirring constantly. When the mixture reaches 20°C, gradually add the dextrose-stabilizer mixture, stirring constantly with a whisk. When the mixture reaches 40°C, add the rest of the dextrose, the invert sugar and salt. Heat the mixture to 85°C. Remove from heat and pour over the praline. Mix thoroughly with a hand blender and cool the mixture to 4°C as quickly as possible. Age the mixture in the refrigerator for 12 hours. Mix again and churn. Transfer to an ice cream container and place in a blast freezer for 15 minutes at -30°C. Store at -18°C or keep in a display case at -12°C.

Cocoa Sauce

50 g Water

125 g Sugar

25 g Glucose syrup

38 g Cocoa powder

30 g Butter

220 g Neutral glaze

Process

Heat the water, sugar and glucose together, bring to a boil. Add the cocoa powder and butter, then mix well. Add the neutral glaze and mix again. Cover with cling film against the surface and refrigerate for 12 hours.

Praline Espuma

200 g Milk

400 g Whipping cream 35% fat

200 g Full-Bodied Praline

Process

Combine the milk and the praline and mix well. Add the cream. Fill a siphon with the foam, load with 2 cream chargers, and refrigerate 1 hour. Use just before serving.

Other ingredients

l Chocolate decorations

Assembly and finishing

Pour a little crumble at the bottom of the parfait glass or ice cream bowl. Pour a little cocoa sauce over the crumble. Place 2 or 3 scoops of ice cream on the crumble. Top with cocoa sauce, the espuma and chocolate decorations.

TIPS FROM OUR CHEF

CLUIZEL Food Service Products are chosen and used by more and more demanding professionals around the world. We strive to offer ranges that are both easy to use and sources of inspiration for your creations. We provide support throughout your creative processes with Tips from our Chef, enabling you to master the use of CLUIZEL Pralines.

Chef Tips

Why not vary the flavour profile of your creation by grinding up toasted sesame seeds, roasted peanuts, or roasted cocoa nibs and adding them to your praline?

The best Pralines for inclusions are: Tradition Praline, Full-Bodied Praline, Nutty Praline, Pure Almond Praline, Pure Hazelnut Praline.

Inclusions can be added to any mixture where praline is combined with chocolate, cocoa butter or other anhydrous ingredients.

The possibilities are (almost) endless: freeze-dried fruits, caramelized nuts, or any other product whose texture can withstand a humid medium.

To bring out any praline’s flavour to its fullest, we suggest adding finely grated citrus zest prepared using a Microplane-type zester.

Give your unique creations extra flair. Introducing spices to praline is another way to vary the flavour notes while leaving the praline intact. We recommend using 5-spice powders, ginger, or cinnamon.

If your recipe contains a wet mixture (e.g. cream), we recommend infusing it with the products of your choice in the early stages, before adding your praline.