Ct fruits

Ct ptisserie

Individual and plated desserts

Apricot pralin
Hazelnut Crunch Butter Whole eggs Icing sugar Almond meal Cake flour Fine salt Baking powder Toasted nibbed hazelnut

Hazelnut crunch, lightened apricot mousse, apricot glaze, pralin glaze

Recipe made for 20 PCB Creation tube moulds
100 g 25 g 65 g 15 g 125 g 1g 1g 35 g Lightened Apricot Mousse Apricot pulp Ravifruit Passion fruit pulp Ravifruit Italian meringue Whipping cream Mascarpone cheese Gelatine sheets 250 g 50 g 70 g 160 g 50 g 7g Apricot Glaze Apricot Ravifruit Passion fruit Ravifruit Caster sugar Glucose Gelatine sheets Pralin Glaze Almond hazelnut pralin Milk chocolate Toasted nibbed almonds 85 g 15 g 60 g 30 g 2g 70 g 130 g 35 g

Hazelnut crunch Combine all ingredients at room temperature; stir the toasted nibbed hazelnut in, take half of the dough, roll it into a thin tube and set aside in the fridge for about 1 hour. Leave the other half in the fridge to set as well, and then roll it down to 5 mm thick and cut into 8 x 4 cm rectangles. Cut the thin tube of dough into sections. Bake both the hazelnut cylinders and rectangles crunch at 150C for about 10 minutes in convection oven or at 160C in deck oven for about 15 minutes. Lightened Apricot Mousse Soak the gelatine in cold water. Heat the passion fruit pulp to about 50C; stir the softened and drained gelatine in and then, pour the lot in the apricot pulp thawed at a temperature between 5 and 10C. Pour the pulps mixture in the Italian meringue and fold the Mascarpone cheese in followed by the whipped cream last. Pour. Apricot glaze Cook the caster sugar and glucose to light brown caramel and deglaze with the two hot pulps. Soak the gelatine in cold water. When the glaze temperature cools down to about 50C, stir the softened and drained gelatine in. Leave to cool down with cling film applied in contact. Use the glaze at room temperature. Pralin glaze Melt the milk chocolate down to about 40C; stir the pralin and the toasted nibbed almonds in. Use the glaze at a temperature of about 30C.

Assembly Place one hazelnut crunch cylinder in the centre of the tube mould, fill with lightened apricot mousse and set the lot in the blast-freezer to harden. Remove from the tube moulds; glaze half the tube with apricot glaze and the other half with pralin glaze. Set the tube on one hazelnut crunch rectangle.

Apricot glaze + pralin glaze Lightened Apricot Mousse Hazelnut crunch Lightened Apricot Mousse Hazelnut crunch

RAVIFRUIT - 26140 Anneyron - France - Tel. : +33 (0)4 74 84 08 53 - Fax : +33 (0)4 74 84 14 56 - www.ravifruit.com