Xmas Candles

I. COMPOSITION

• Praliné Crumble
• Creamy Praliné Grapefruit
• Grapefruit Mousse
• White Chocolate Glaze
• Gold Praliné Glaze
• Fresh Grapefruit Segments

II. PRALINE CRUMBLE

• 150 g Hazelnut praliné 65%
• 100 g Hazelnut powder
• 100 g Flour
• 1 g Salt
• 25 g Crispy Crunchies

PROCESS

1. Mix all the ingredients except the Crispy Crunchies until you get small mass.
2. Then add the last ingredient and sprinkle on a baking tray.
3. Bake around 20 minutes at 160°C.

III. CREAMY PRALINE GRAPEFRUIT

• 100 g Fresh grapefruit juice (1)
• 25 g Gelatin mass (1/5)
• 260 g Hazelnut praliné 65%
• 85 g Butter
• 115 g Fresh grapefruit juice (2)

PROCESS

1. Heat the grapefruit juice (1) with the gelatin mass and pour over the praliné and butter.
2. Mix well, add the rest of the cold grapefruit juice (2) and let it crystallize.
3. For each dessert plate fill 2 truffle silicon molds ø2 cm and 1 truffle silicon mold ø3 cm, then freeze.

IV. GRAPEFRUIT MOUSSE

• 75 g Fresh grapefruit juice
• 19 g Gelatin mass (1/5)
• 170 g Obsession 30 Belgian White Chocolate
• 4 g Grapefruit zests
• 375 g Whipped cream 35% fat

PROCESS

1. Heat the grapefruit juice with gelatin mass and pour over the chocolate and zests.
2. At 36°C, incorporate the whipped cream delicately.

V. WHITE CHOCOLATE GLAZE

• 100 g Fresh cream 35% fat
• 15 g White chocolate coloring
• 70 g Sugar
• 410 g Glucose syrup
• 180 g Gelatin mass (1/5)
• 225 g Obsession 30 Belgian white Chocolate
• 700 g Mirror glaze neutral

PROCESS

1. Boil cream with white coloring, sugar, and glucose, and pour on the gelatin to melt it.
2. Add chocolate, mix well to melt all the chocolate drops and add the mirror glaze at the end.
3. Blend the glaze and use at 35/40°C.

VI. GOLD PRALINE GLAZE

• 100 g Fresh cream 35% fat
• 70 g Sugar
• 410 g Glucose syrup
• 190 g Gelatin mass (1/5)
• 250 g Hazelnut praliné 65%
• 700 g Mirror glaze neutral
• SQ Gold powder

PROCESS

1. Boil cream with white coloring, sugar, and glucose, and pour on the gelatin to melt it.
2. Add praliné, mix well, and add the mirror glaze and gold powder at the end.
3. Blend the glaze and use at 35/40°C.

VII. FRESH GRAPEFRUIT SEGMENTS

• 2 pcs Fresh grapefruit

PROCESS

1. Peel the grapefruit and cut into segments.

VIII. MONTAGE

• For each dessert plate, fill with mousse 1 truffle silicon mold ø4 cm and push inside 1 frozen sphere of creamy ø2cm, 1 truffle silicon mold ø3 cm, and 1 truffle silicon mold ø2 cm, then freeze.
• Unmold, dip the balls of mousse in white chocolate glaze, and dip the balls of creamy in gold praliné glaze.
• Place the glazed balls on the plate and decorate the top with blond modeling chocolate to make it look like a real candle. Then add crumble, grapefruit segments and broken roasted hazelnut.