Hazelnut & Popcorn Pralin Recipe by chef Neil Ferguso

hazelnut-popcorn-praliné

INGREDIENTS (HAZELNUT PRALINÉ PASTE)

  • 250 g peeled toasted hazelnuts
  • 70 g water
  • 250 g casterd sugar
METHOD
  1. Toast the hazelnuts at 160°C for 8-10 min. Keep warm.
  2. Bring sugar and water to 118˚C, add warm hazelnuts and continue to crystalize.
  3. Return to heat slowly and caramelise the sugar.
  4. Once coloured, pour on silicone mat and cool.
  5. Once cooled, blend until it becomes smooth.
  6. INGREDIENTS (HAZELNUT PRALINÉ PASTE)
  7. 250 g popcorn
  8. 100 g casterd sugar
METHOD
  1. Pop popcorn in the microwave.
  2. Caramelise the sugar.
  3. Pour the caramelised sugar over the popcorn.
  4. Cool and blitz.

INGREDIENTS (GANACHE)

METHOD
  1. Bring the cream to the boil.
  2. Remove from heat. Leave to drop slightly in temperature.
  3. Pour over the chocolate.
  4. Mix until it becomes smooth. Add to a piping bag.
TO FINISH
  1. Temper the Obsession 30 Belgian white chocolate and add to a paper piping bag.
  2. Temper the Temptation 64 Belgian dark couverture chocolate and keep between 31˚C – 32˚C.
  3. Pipe lines onto the prepared moulds with Obsession 30 Belgian white chocolate. Leave to set at room temperature.
  4. Pour tempered Temptation 64 Belgian dark couverture chocolate into the moulds. Pour off the excess upside down and scrap if needed.
  5. Cool at room temperature.
  6. Add the praliné paste then the ganache then the popcorn praliné.
  7. Top with tempered Temptation 64 Belgian dark couverture chocolate to close.

PRALINE

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