Essentials

CREAMY TEXTURES

PRALINÉ JELLY A Creation by L’École Valrhona

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

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 300 g
    Almond praline 60%
    • Almond praline 60%
    • Hazelnut praline 60%
    • Almond & hazelnut praline 50%
    • PECAN PRALINE 50%
    • PISTACHIO PRALINE 42%
  • 6 g Pectin X58
  • 600 g Whole milk
  • 40 g Sugar
  • 22 g Cocoa butter
Select your mixture’s total weight
For
g

Tips

IMPORTANT: This jelly cannot be frozen.

For a more unique application, heat the jelly to 50°C (120°F), then pour it out.

Recipe

Warm up the milk and drizzle in the sugar and pectin mixture.

Bring to a boil while stirring.

Slowly pour over the melted PRALINÉ and COCOA BUTTER.

Use a spatula to emulsify the mixture, then use an immersion blender.

Incorporate the rest of the milk, then mix using the immersion blender again.

Pour out at approx. 40°C (105°F).

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