7/28/2019 ANG Abricot Praline

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Ct fruitsCt fruits

RAVIFRUIT - 26140 Anneyron - France - Tel. : +33 (0)4 74 84 08 53 - Fax : +33 (0)4 74 84 14 56 - www.ravifruit.com

Apricot pralinHazelnut crunch, lightened apricot mousse, apricot glaze,pralin glazeRecipe made for 20 PCB Creation tube moulds

Hazelnut crunchCombine all ingredients at room temperature; stir the toasted nibbed hazelnut in, take half of the dough, roll it into a thin tubeand set aside in the fridge for about 1 hour. Leave the other half in the fridge to set as well, and then roll it down to 5 mm thickand cut into 8 x 4 cm rectangles. Cut the thin tube of dough into sections. Bake both the hazelnut cylinders and rectangles crunchat 150C for about 10 minutes in convection oven or at 160C in deck oven for about 15 minutes.

Lightened Apricot MousseSoak the gelatine in cold water. Heat the passion fruit pulp to about 50C; stir the softened and drained gelatine in and then,pour the lot in the apricot pulp thawed at a temperature between 5 and 10C. Pour the pulps mixture in the Italian meringueand fold the Mascarpone cheese in followed by the whipped cream last. Pour.

Apricot glazeCook the caster sugar and glucose to light brown caramel and deglaze with the two hot pulps. Soak the gelatine in cold water.

When the glaze temperature cools down to about 50C, stir the softened and drained gelatine in. Leave to cool down withcling film applied in contact. Use the glaze at room temperature.

Pralin glazeMelt the milk chocolate down to about 40C; stir the pralin and the toasted nibbed almonds in. Use the glaze at a temperatureof about 30C.

AssemblyPlace one hazelnut crunch cylinder in the centreof the tube mould, fill with lightened apricot mousseand set the lot in the blast-freezer to harden.

Remove from the tube moulds; glaze half the tubewith apricot glaze and the other half with pralin glaze.Set the tube on one hazelnut crunch rectangle.

Ct ptisserie Individual and plated desserts

Ct fruitsCt fruitsHazelnut CrunchButter 100 gWhole eggs 25 gIcing sugar 65 gAlmond meal 15 gCake flour 125 gFine salt 1 gBaking powder 1 gToasted nibbed hazelnut 35 g

Lightened Apricot MousseApricot pulp Ravifruit 250 gPassion fruit pulp Ravifruit 50 gItalian meringue 70 gWhipping cream 160 gMascarpone cheese 50 gGelatine sheets 7 g

Apricot GlazeApricot Ravifruit 85 gPassion fruit Ravifruit 15 gCaster sugar 60 gGlucose 30 gGelatine sheets 2 g

Pralin GlazeAlmond hazelnut pralin 70 gMilk chocolate 130 gToasted nibbed almonds 35 g

Apricot glaze+ pralin glaze

Lightened Apricot Mousse

Hazelnut crunchLightened Apricot Mousse

Hazelnut crunch