Cocoa and Praline Caramel Breton Sablé Biscuit

Cocoa and Praline Caramel Breton Sablé Biscuit
Easy
Makes: 15 pieces
  • Good For Me
  • Chocolate Innovation
A Breton biscuit with a surprising praline caramel heart, coated with a Seleccion chocolate. The alliance of nutty flavours reminiscent of the Mediterranean roots of Chocovic products with the strong and pure flavours of the Maragda dark chocolate  
A Breton biscuit with a surprising praline caramel heart, coated with a Seleccion chocolate. The alliance of nutty flavours reminiscent of the Mediterranean roots of Chocovic products with the strong and pure flavours of the Maragda dark chocolate  
Shelf life:
3 days
Conservation:
+16 Celsius
Containing: 3 Components
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Breton cocoa sablé biscuit

Ingredients

  • 1.0 lb
    Flour
  • 1.1 oz
    DCP-20R03-CV
  • 0.7 oz
    baking powder
  • 8.8 oz
    butter
  • 8.8 oz
    sugar
  • 3.5 oz
    Egg yolk
  • 0.2 oz
    salt
  • 0.0 gr
    NAN-SA-AL70

Preparation

Mix the butter, sugar and salt in the blender

Add the yolk and finally the flour and the baking soda

Roll out to 3 mm and freeze.

Cut 6 cm diameter discs and place caramelised almond sticks on one half. 

Bake at 160ºC for approximately 15 minutes with the oven vent open. 

Allow to cool and set aside.

 

Praline caramel

Ingredients

  • 5.5 oz
    35% MG UHT cream
  • 4.2 oz
    sugar
  • 3.5 oz
    DE 44 glucose syrup
  • 0.7 oz
    water
  • 1.8 oz
    butter
  • 1.1 oz
    PRN-HA50C2CV
  • 1 piece(s)
    Vanilla pod
  • 15.4 gr
    salt

Preparation

Heat the cream, ½ of the glucose syrup, the salt and the vanilla pod. 

Cook the water, sugar, salt and ½ of the glucose at 205ºC. 

Scald with the cream and cook at 110ºC.

Add the butter, the praline and emulsify with the blender. 

Lower the temperature to approximately 40ºC and re-emulsify

 

To Finish

Ingredients

  • 1 Q.S.
    CHD-O68MARA
  • 1 Q.S.
    F030604

Preparation

Spoon 15 g of the caramel praline on top of a Breton sablé disc. 

Close with another disc with the almond sticks on top. 

Bathe with pre-crystallized Maragda dark chocolate couverture. 

Decorate with Mona Lisa metallic gold dust.

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