Crispy Chocolate Praliné tart with red fruit

Veliche™_recepie_Crispy_Chocolate_Praline_tart_with_red_fruit
Recipe by
Maarten Jordaens

I. COMPOSITION

  • Crispy chocolate praliné base
  • Okapi Ganache
  • Decor – Chocolate powder topping
  • Fresh Flowers / Herbs
  • Decor – Crispy Praliné – Chocolate Sphere
  • Decoration
  • Chocolate powder
  • Decoration
  • Fresh Fruits

 

II. CRISPY CHOCOLATE PRALINÉ BASE

 

PROCESS

  1. Melt the chocolate and cocoa butter
  2. Add the Hazelnut praliné and crispy quinoa
  3. Mix till homogenious mixture and put in the “croute” as base layer

 

III. OKAPI GANACHE

 

PROCESS

  1. Cook milk + cream + sugar
  2. Mix with egg yolks and chocolate
  3. Add Inulin waxy and mix very well
  4. Sieve mixture and pipe into the croute with the crispy chocolate praliné base
  5. Cool down in the fridge

 

IV. DECOR – CHOCOLATE POWDER TOPPING

 

PROCESS

  1. Whisk salt, melted chocolate with maltodextine till a powder

 

V. FRESH FLOWERS / HERBS

  • Purple flower and Atsina Cress

 

VI. DECOR – CRISPY PRALINÉ – CHOCOLATE SPHERE

 

PROCESS

  1. Melt the chocolate and cocoa butter
  2. Add the Hazelnut praliné and crispy quinoa
  3. Mix till homogenious mixture and put in a silicon sphere mould and freeze

 

VII. DECORATION

  • Spirelli wit 14 cm
  • Rondje sparkle wit

 

PROCESS

  1. Mix with Xanthan Instant
  2. Store in fridge

 

VIII. CHOCOLATE POWDER

 

PROCESS

  1. Whisk salt, melted chocolate with maltodextine till a powder

 

IX. DECORATION

  • Exotic Fruit Crumble
  • Crispy Lemon Curls
  • Spirelli wit 14 cm
  • Halve bol met goud 2,2 cm

 

X. FRESH FRUITS

  • Cutted Fresh Stawberry
  • Cutted Fresh Raspberry
  • Cut Fresh Blueberry

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