Ingredients: for a log 25/28 cm long
For the Pralinella, the spread:
- For the Gianduja: – 150 g of milk chocolate couverture (Jivara from Valrhona for me)
- 150 g of icing sugar
- 150 g of whole hazelnuts
- For the hazelnut praline: – 120 g of whole hazelnuts
- 120 g of powdered sugar
- 25 g of milk powder
- 10 g of unsweetened cocoa powder
- 5 to 10 g of hazelnut oil (or neutral oil)
For the whipped Pralinella cream: make the day before or several hours in advance
- 1 g of 200 blooms gelatin (1/2 sheet)
- 60 g of praline paste
- 120 g of full-fat liquid cream at 30% fat
For the rolled biscuit:
- 120 g egg whites (about 4 medium eggs)
- 40 g of powdered sugar
- 80 g egg yolks (about 4 medium eggs)
- 80 g of powdered sugar
- 110 g of T55 flour
- Soaking syrup (100 g of water, 60 g of sugar)
For the rock icing:
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