{"id":15223,"date":"2019-11-13T19:10:19","date_gmt":"2019-11-13T18:10:19","guid":{"rendered":"https:\/\/blog.matferbourgeat.com\/?p=15223"},"modified":"2023-01-26T12:21:17","modified_gmt":"2023-01-26T11:21:17","slug":"entremet-praline-noisette-recipe-by-paul-hayward","status":"publish","type":"post","link":"https:\/\/blog.matferbourgeat.com\/en\/2019\/11\/13\/entremet-praline-noisette-recipe-by-paul-hayward\/","title":{"rendered":"Entremet Pralin\u00e9 Noisette recipe by Paul Hayward"},"content":{"rendered":"\t\t
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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"https:\/\/youtu.be\/Wfnwrt0mjCk\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ingredients for the Pralin\u00e9 noisette entremet<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Candy \u2013 Caramelized hazelnuts<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 200g<\/strong><\/p>

35g Water
70g Sugar
10g Inverted sugar
85g Hazelnuts<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tBring all ingredients to a boil and cook for 2 minutes.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"recette-entremet-pralin\u00e9-noisette-Paul-Hayward\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tStrain and then seperate on a silpat mat\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBake at 160\u00b0C until deep brown color for 25-30 minutes. Store in air tight container.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Glaze \u2013 Praline<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 1kg<\/strong><\/p>

305g Valrhona praline paste 50\/60%
150g Cream
460g Absolu crystal glaze
50g Water
8g Gelatine sheets
27g Cold water<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tWarm cream and gelatine soaked in cold water.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOnce dissolved add glaze and water.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tPour this slowiy onto melted chocolate and emulsify using a hand blender. Cool down to 40 C for glazing cakes or chill until use.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Mousse \u2013 Praline bavarois<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 1kg<\/strong><\/p>

150g Milk
110g Egg yolks
75g Sugar
12g Gelatine sheets
36g Cold water
110g Praline paste
507g Heavy cream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bring milk to a boil. Mix yolks and sugar until smooth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cook as per anglaise until 84\u00b0C and remove from stove. Add soft gelatine soaked in cold water and praline paste and blend until smooth.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chill over ice bath until starts to gelatinize.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Whisk in 1\/3 of the lightly whipped cream. Fold in remainder. Use as desired.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Candy \u2013 Salty caramel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 1kg<\/strong><\/p>

60g Glucose
620g Cream
5g Sea salt
310g Sugar
5g Pectin X58<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bring glucose, cream and sea salt to a boil. Add pectine to cream mixing while whisking. Make direct caramel using sugar.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pour on hot cream mixture slowly while whisking. Return to a boil and remove.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Candy \u2013 Homemade hazelnut praline paste (modern)<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 3kg<\/strong><\/p>

1650g Whole roasted Hazelnut
255g Water
1095g Sugar
9 Each vanilla beans<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Roast nuts at 160 C until colored all the way through.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cook the water and sugar until caramel.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pour over the roasted nuts on silpat mats and split and scraped vanilla beans and allow to cool.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Break into smallish pieces and then blend on slow speed with heat on d\u2019\u00e9choadlh beis robot cook and then increase speed until smooth paste.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cremeux \u2013 Hazelnut praline\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 3kg<\/strong><\/p>

255g Cream
30g Gelatine
90g Cold water
1755g Ptaline paste
870g Cream<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bring cream to a boil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Add gelatine which has been soaked in the cold water and mix until dissolved.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Add praline paste into machine bowl with paddle.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mix pour over cream mixture slowly while beating fast.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tAdd cold cream slowiy and mix until all smooth and combined. Pour into molds or container and leave to set or freeze.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\nCake hazelnut\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 1kg<\/strong><\/p>

245g Eggs
70g Trimoline
100g Light brown sugar
140g Heavy cream
75g Oil
100g Hazelnut praline paste
100g Ground hazelnuts
110g Flour
7.5g Baking powder
2.5g Maldon salt<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mix eggs, trimoline and sugar together. Mix cream, oil and praline together and add to the other liquids. Add the remainding dry ingredients and mix on slow\/medium speed until combined. Refridgerate mix overnight and then bake as required.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Dough \u2013 Hazelnut Streusel<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 1kg<\/strong><\/p>

240g Butter
215g Demerera sugar
260g Ground hazelnuts
285g Flour<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Place butter, sugar, nuts and flour into a machine bowl with a paddle. Mix on siow speed until forms a dough.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Push through square hole cooling wire. Bake at 170\u00b0C. Half way through cooking mix well and cook until crispy and golden brown.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Chocolate hazelnut praline crunchy base<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yield 1kg<\/strong><\/p>

61g Valrhona manjani chocolate
73g Butter
195g Praline paste
61g Feuilleteen
2g Sea salt
608g Hazelnut Struseul<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Melt butter and chocolate separately. Place all ingredients into a mixing bowl except struseul and mix on slow speed until and combined. Add struseul and mix until just combined so keeping some larger. Use as required.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Assembly<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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In a mold put your crunchy base praline chocolate hazelnut and then the cake. Using a pastry bag, put the salted caramel into a swirl.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Add the praline Bavaroise. Put in the freezer and then remove after.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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FINISHING<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Temper dark chocolate and then put into piping bag with small hole. Place ring into frozen slab the same size as entremet was made in and pipe around and around creating a donut shape.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Remove ring and lift off chocolate decor into wire grid and spray lightly with gold spray.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>
<\/div>
RECETTE DE LA TARTE AUX POMMES PAR C\u00c9DRIC GROLET<\/div>
R\u00e9alisez la tarte aux pommes de C\u00e9dric GROLET, quand beaut\u00e9 rime avec simplicit\u00e9<\/div><\/div><\/div><\/div>
<\/div>
<\/div>
A la rencontre du Chef Eric Delerue : visite du restaurant le Cerisier en Ville \u00e0 Lille<\/div>
Apr\u00e8s 32 ans \u00e0 la campagne, le restaurant du Chef Eric Delerue s'offre un rajeunissement en d\u00e9m\u00e9nageant \u00e0 Lille. C'est la renaissance du restaurant devenu le Cerisier en Ville. <\/div><\/div><\/a><\/div>
<\/div>
<\/div>
Recette Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra par Yohann CARON<\/div>
R\u00e9alisez la recette du Mont-Blanc de la boutique C\u00e9dric Grolet Op\u00e9ra r\u00e9alis\u00e9 par le talentueux Yohann Caron <\/div><\/div><\/a><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover the recipe of the entremets praline noisette from Paul Hayward <\/p>\n","protected":false},"author":8,"featured_media":24052,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[90,87],"tags":[],"post_folder":[510],"class_list":["post-15223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-recipes","category-chefs-spotlight"],"acf":[],"yoast_head":"\nEntremet Pralin\u00e9 Noisette recipe by Paul Hayward - L'actualit\u00e9 Matfer Bourgeat<\/title>\n<meta name=\"description\" content=\"Discover the recipe of the entremets praline noisette from Paul Hayward\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matferbourgeat.com\/en\/2019\/11\/13\/entremet-praline-noisette-recipe-by-paul-hayward\/\" \/>\n<meta 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