Essentials

CREAMY TEXTURES

PRALINÉ CRÉMEUX

Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 700 g
    Almond praline 60%
    • Almond praline 60%
    • Hazelnut praline 60%
    • Almond & hazelnut praline 50%
    • PISTACHIO PRALINE 42%
    • PECAN PRALINE 50%
  • 3 g Gelatin
  • 100 g Milk
  • 350 g Whipping cream
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Tips

If you are using your crémeux right away, reheat it if it gets too viscous.

Recipe

Heat the milk and add the rehydrated gelatin.

Pour the milk over the praliné and emulsify the mixture using the paddle attachment in a stand mixer.

Stabilize the emulsion by gradually adding in the cold cream.

Immediately mix using an immersion blender to make a perfect emulsion.

Leave to set in the refrigerator.

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