Praline nut butter cream (butter+praline nut+custard)
-85g of whites
-35g of caster sugar
-90g of nuts
-20g of flour
-90g of powdered sugar
-100g of full cream
-50g of dark chocolate
-5g of powdered sugar
-200g of sugar
-200g of full cream
-4 gelatin sheets (8g)
A few nut pralines to crush and walnut kernels to decorate
Start the day before by preparing your nut pralines and salted butter caramel sauce. You can also prepare the pastry cream:
Blanch the yolks with one third of sugar.
Pour a thick layer of the mixture in the bottom of the pan over the nut buttercream.
Put a second rectangle of dough. Since the mold here has a rounded shape, the second rectangle is therefore larger.
Take the pan out of the freezer and put the chocolate cream layer on top.
Cut a last rectangle of dough and put it on the chocolate whipped cream.