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Libro de recetas

Pastry Chef Alexandre Bourdeaux

Orange Pralisnack



  • Fresh butter g. 307
  • Icing sugar g. 148
  • Whole eggs g. 50
  • Almond powder g. 172
  • Pastry flour g. 319
  • Salt g. 4

Buckweat praliné

  • Pure almond paste g. 251,2
  • Almond praline g. 148,8
  • Milk coverture 35% g. 192
  • Salt g. 8
  • Roasted buckweat seeds g. 100
  • Orange LWA cubes 3x3 Cesarin g. 65
  • Pailleté feuilletine (crumble) g. 75

Orange filling

  • Farciciok Orange Cesarin g. 300
  • Orange LWA cubes 3x3 Cesarin g. 45


In a mixer using the paddle attachement, mix butter, 
sugar to soften. Add the eggs. Finish with the sieved powders and form a paste. Directly cool it down in the fridge. Cut in rings 3 cm. Buckweat praliné Combine the praliné, pure paste and chocolate at 45°c. Cool down at 24°c and add the rest of ingredients.

Orange filling

Combine Orange LWA cubes 3x3 with Farciciock


In a half sphere mold, pour the praliné at 3/4. Garnish the center with Farciciok Orange and close with a disk of shortbrtead. Leave it to cristallize overnight. Enrobe with caramel chocolate and sesame inclusion. Decoration at your choice.