Walnut-Praliné Soufflée
Walnut-Praliné Soufflée
(4 creamframes 60x40 cm)
| Recipes an necessary raw materials: | ||
| 300g | sugar |
) |
| 1000g | white of an egg |
) |
| 900g | icing sugar | ) |
| 900g | walnuts, peeled | ) |
| 300g | flour | ) |
| 150g | haselnuts, blanched | ) |
| 200g | butter | ) |
| 50g | JANSEN Konditoreipaste Praliné Fin (5060) | ) |
| 30g | JANSEN Konditoreipaste Haselnuts (5065) | ) |
| 120g | Safrogel (Nr. 1027) -water-fluid | ) Recipe as said before |
| 1000g | Pastry cream | ) |
| 350g | couverture, dark | ) |
| 450g | cream (ca. 33%) | ) |
| 200g | sugar syrup | ) |
| 200g | "Frangelico" Liquer |
) |
| 700g | Canache dark | ) |
Mode of practice:
First mix the icing sugar and the flour. Then add the haselnuts and walnuts. After froth up the white of the egg and sguar to a stiff mass, adding the flour-icingsugar-haselnut-walnut-mass and well scrambling. Fill in the mass in 4 creamframes and bake it with ca. 200 degrees C.
Now mix the butter with JANSEN PRALINE FIN (5060) and JANSEN HASELNUT (5065) to a cream. Thereby mix slowly the Pastry Créme. Soak the bisquitbases with "Frangelico" Liqeur and put it in the frame.