Most Valuable Tech Deck

THOUSAND LEAVES PRALINÉ

ACTUALLY THERE A DIFFERENCE (MINUTE OF COURSE) BETWEEN THE PICTURES OF MY 1000 SHEETS AND THOSE OF THE BOOK ... BUT! BUT! MINE WAS DELICIOUS, ALSO THAT OF LADURÉE, I have no doubt .. SEEN THE PHOTOS, BUT GOOD, I AM NOT ME PASTRY!

The bravest will house a puff, but I have not killed anyone so

• caramelized puff pastry:
  

- 1 roll of puff pastry

- 150g icing sugar

• praline cream muslin
  

- 185g soft butter

- 38CL milk

- 3 Yellow Egg

- 120g caster sugar

- 35g cornflour

- 125d praline paste

• almonds and caramelized hazelnuts
  

- 2 cases of water

- 70g caster sugar

- 50g whole almonds

- 50g whole hazelnuts

• crispy praline
  

- 35g milk chocolate

- 10g butter

- 150g praline paste

- 60g lace pancakes

• Unroll the pastry and cut circles with cookie cutter. Here, 4 individual sheets, or, 12 rounds. Place these circles on baking paper, then on the baking tray then cover with another baking sheet and a heavy container that will prevent the dough to rise unevenly. Bake at 165 degrees for 20 to 25 minutes. Remove from oven and cool. Spread the sugar on the baked slices and bake for re caramelization at 240 ° for 2-3 minutes. Counsel, during this second firing, remain before the oven ...
  

• Prepare cream muslin: Whisk yolks with sugar until light bleaching and stir in cornstarch. Add the heated milk slowly, stirring. Transfer the whole in a saucepan and bring to a boil, stirring vigorously until thickened. Stir off heat half the butter soft. Cool down to add the remaining butter and praline paste. Refrigerate.
  

• almonds and hazelnuts caramel: Bring water and sugar to a boil and stir 2 minutes remove from heat almonds and hazelnuts and stir until the mixture becomes sandy. Return to heat to caramelize the sugar found around the nuts. Spread mixture on baking paper. Refrigerate.
  

• The crispy praline: Melt chocolate with butter, then add the praline pancakes and lace crumbled. Spread this mixture into 4 individual molds other small size of 1000 sheets. Refrigerate or even freeze.
  

• Mounting: On a circle of puff pastry, spread with praline cream. Sprinkle the cream with caramelized hazelnuts and almonds. Add on top of another round of puff pastry and cover with cream, put a slice of crunchy praline and then another layer of praline cream. Finish with a final puff. Refrigerate before serving.
  

Bon appetite!