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Flaky Praline Log

Difficulté : Difficult
Catégorie : Sweet
Cout : Low cost

Here is the recipe for my flaky praline log. Layers of macaroons, thin sheets of praline, a creamy praline pastry, all covered with chocolate ganache and plain macaroons! This recipe is crisp, chewy, gourmet and perfect for anyone who loves praline! This is the taste of Christmas for me! It is necessary to anticipate its preparation, but there is nothing very difficult to do. You can also make the macaroon and pistachio cake in log format! Next year, I’ll try to find a real log pan!

Recipe for the Flaky Praline Log (for 10 people)

Flaky praline:
-200g of praline paste
-200g of hazelnut paste
-40g of soft butter
-100g of milk chocolate
-85g of crushed gavottes

Creamy praline flaky mousse:
-200g of flaky praline (recipe above)
-70g of praline powder (not too fine)
-170g of soft butter
-100g of sugar
-70g of egg white
-30g of water
-the tip of a knife of cream of tartar or a few drops of lemon juice

1 basic recipe for plain macaroons

Chocolate ganache:
-350g of full cream
-400g of dark chocolate with a minimum of 64% cocoa

Start by preparing a basic recipe for macaroons without coloring. Click here for the recipe.

You need 24 macaroons. 

I take for the log, a cake mold of 28cm on 10.
Place parchment paper on a baking sheet. Then draw the outline of the base on one paper, then the outline of the top on another.

You get two different sized plates, as one will go to the base of the cake and the other to the middle. Since the cake pan is not straight but tapered on its base, we now have 2 good sized macaroon plates (two!)!
Allow to crust before baking. Bake the macaroons the same way as usual but add 3 minutes of baking time for the macaroon plates. 

Prepare the flaky praline. 
Put the butter and milk chocolate in a bowl, then melt in the microwave for 1 minute, check, mix and melt again for 30s if necessary.

Add the praline and hazelnut paste and mix well.

Then add the crushed crêpes dentelles.

Mix, the flaky praline is finished.

Set aside 200 grams of “praliné feuilleté” for the praliné mousseline cream…!
Redraw two medium sized plates between the base and the top of the mold. Then make 2 thin sheets of praline. I use two upside down molds along the design.

Place the praline sheets on a baking sheet and place in the freezer.

Make the praline mousseline cream by whipping the butter so that it is aerated. 

Add the praline powder.

Then the flaky praline paste (the 200 grams that were set aside).

Whisk well (with an electric whisk) then with a spatula, scrape down the sides of the bowl. 

For the Italian meringue, pour the caster sugar and water into a saucepan and heat over moderate heat.
The mixture should reach 117°C, but you should start beating the egg whites when the sugar reaches 110°C.
When the sugar reaches this temperature or a little before, beat the eggs  (the 50g!!) not too firm with a pinch of cream of tartar or a few drops of lemon juice. This is to prevent the whites from “seeding”.
N.B.: The cream of tartar, contrary to its name, is not a cream, it is a white powder, by-product of the manufacture of wine. It stabilizes by its acidity, the beaten egg whites and prevents the crystallization of sugar in confectionery.
When the sugar finally reaches 117°C, drizzle it over the egg whites while continuing to whisk with an electric mixer, (which I am not doing in the photo because I was taking the picture!)

Add the Italian meringue by lifting the mass as for a chocolate mousse. 

In the mold chosen to make the log, apply a layer of cream muslin on the inside. 

Place a slab of praline (still frozen).

Put a layer of cream and then put the smallest macaroon plate (put it upside down). 

Put back a layer of cream, a layer of praline, another layer of cream and finish with the large macaroon plate (always upside down). 

Place in freezer for at least 2 hours. 
With a heat gun, or more simply, with a hair dryer, heat the entire surface of the mold turned upside down on parchment paper.

Turn out carefully and put back in the freezer while you prepare the ganache. 

Put the liquid cream and chocolate in a bowl and heat for a minute or two in the microwave, or in a bain-marie. 

Mix well and chill. 

After 20 minutes, check the consistency of the ganache. It should start to set slightly. Whisk to aerate the mixture. The ganache will lighten. 

When the ganache has a slightly firmer consistency, place in a pocket fitted with a fluted tip. 

Cover the entire log with a generous layer of ganache. 

Finish by laying out the entire surface with the macaroons. 

Chill for at least 24 hours. 

Before serving, sprinkle with powdered sugar. 

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