PRALINÉ JELLY A Creation by L’École Valrhona

CREAMY TEXTURES

2.10
PRALINÉ JELLY A Creation by L’École Valrhona

2 Days - Between 2-4°C (35-40°F)

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300 g
Almond praline 60%
- Almond praline 60%
- Hazelnut praline 60%
- Almond & hazelnut praline 50%
600 g Whole milk
40 g Sugar
22 g Cocoa butter

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For g

Warm up the milk and drizzle in the sugar and pectin mixture.

Bring to a boil while stirring.

Slowly pour over the melted PRALINÉ and COCOA BUTTER.

Use a spatula to emulsify the mixture, then use an immersion blender.

Incorporate the rest of the milk, then mix using the immersion blender again.

Pour out at approx. 40°C (105°F).