Chocolate Tonka Praline

Name: Chocolate Tonka Praline
Ingredients: 125 g whole eggs; 180 g caster sugar; 144 g unsalted melted butter; 72 g T55 soft flour; 144 g Cuba 70% dark chocolate; 72 g Saint Domingue 70% chopped dark chocolate; 72 g roasted chopped hazelnuts; 80 g Saint Domingue 70% tempered chocolate; 150 g hazelnut paste; 35 g water; 110 g caster sugar; 38 g egg yolks; 45 g whole eggs; 290 g whipping cream; 8 g gelatine; 100 g hazelnut praline; 220 g whole milk; 10 g caster sugar; 30 g egg yolks; 3 g gelatine; 12 g custard powder; 285 g Saint Domingue 70% dark chocolate; 125 g unsalted butter; 20 g caster sugar; 375 g Papouasie 35.8% milk chocolate; 375 g whipping cream; 9 g gelatine; 300 g roasted hazelnuts; 150 g caster sugar; 20 g glucose

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Chocolate Brownie Sheets

125 g whole eggs
180 g caster sugar
144

Dessert

Method

Chocolate Brownie Sheets

Whisk the eggs and sugar to a thick cold sabayon, in a mixing machine, adding the caster sugar in three stages until stiff peaks. Melt the chocolate to 40°C. Melt the butter to 35°C. Mix together. Sieve the flour. Fold the chocolate butter mix into the sabayon by hand with a spatula. Fold in the sieved flour and finally the chopped