Fleur de Sel – Elegant Pistole, by Philippe Bertrand and Martin Diez

Screen Shot 2015-02-03 at 15.07.08

 

Cacao Barry ingredients needed:

AlungaTM chocolate couverture 41%

Hazelnut Piemont Lenotre 50%

Praline Grains

OcoaTM chocolate couverture 70%

 

METHOD

Recipe for 3 sheets of Elegant PistolesTM moulds (15 prints) reference MLD-090451 –M00

CHOCOLATE SHELLS

Spray a layer of black cocoa butter into the moulds.
Fill with OcoaTM 70% chocolate couverture to make the shells. Leave them to set.

PRALINE INTERIOR

– 100 g of AlungaTM chocolate couverture 41% – 250 g de Hazelnut Piemont Lenotre 50% – Praline Grains – Fleur de sel

Melt the AlungaTM chocolate couverture 41% at 45°C. Then add the Hazelnut Piemont Lenotre 50%. Let it harden at 24°C. .Fill the shells to the brim. Then finish with Praline Grains mixed with some fleur de sel (0.5% fleur de sel).

SALTY PIEDMONT HAZELNUT INTERIOR

– 80 g of AlungaTM milk chocolate couverture 41% – 200 g of Hazelnut Piemont Lenotre 50%
– 1 g of salt

Melt the AlungaTM milk chocolate couverture 41% at 45°C. Add the Hazelnut Piemont Lenotre 50% and the salt. Harden at 20°C. Let the praline thicken. Once the praline has a creamy texture, fill the shells exactly as one would for a macaron. Top with the other shell.

DECORATION

Add a small amount of dark chocolate on one of the sides. Lightly sprinkle with black salt crystals.

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