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Pastry Chef Alexandre Bourdeaux
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Crunchy sesame praliné

Pasticceria
Ingredients

Crunchy sesame praliné

  • Pure sesame paste g. 500
  • Almond praline g. 300
  • Milk couverture 35% g. 380
  • Salt g. 16
  • Toasted sesame seeds g. 120
  • Pailleté feuilletine (crumble) g. 140
  • Green Olive Granules HG Cesarin g. 80
  • Black Olive Granules HG Cesarin g. 80
Preparation

Crunchy sesame praliné with green and black olives

Combine the praliné, pure paste and chocolate at 45°c.
Cool down at 24°c and add the rest of ingredients.
Set in a chocolate frame and cut in rectangle after cristallisation.
Cover with milk chocolate and decorate with Green and Black Olives Granules HG.

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