Sosa Hazelnut Praline 50% - 1.2kg

Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Hazelnut, Praline & 70% Chocolate Truffle Financier

This technical recipe, featuring **Sosa Hazelnut Praline**, allows you to create a moist financier with a melting dark chocolate truffle heart. Ideal for professionals.

1 - Chocolate Truffle Preparation

• 37g Sugar
• 3g Fruit Pectin NH (Sosa)
• 90g Water
• 37g Glucose Syrup
• 225g 70% Chocolate

Mix the sugar and pectin. Separately, mix the water and glucose syrup, then heat up to 40°C. At this point, add the sugar/pectin mixture and stir with a whisk. Bring to a boil. Remove from heat and wait 2 minutes to allow the pectin to fully hydrate. Pour slowly over the melted chocolate and emulsify. Place in moulds 3 times smaller than the financier mould and leave in the refrigerator for 2 hours. Freeze.

2 - Hazelnut Praline Financier Dough

• 75g Almond Flour
• 50g Icing Sugar
• 50g Soft Wheat Flour
• 5g Baking Powder
• 100g 50% Hazelnut Praline (Sosa)
• 100g Clarified Butter (Ghee)
• 160g Egg White

Mix the dry ingredients. Mix the praline and the egg white. Combine both mixtures well, and finally incorporate the lukewarm butter. Allow the dough to rest in the refrigerator for one day (24h). Use as required.

3 - Assembly and Finishing

• Financier Dough
• Chocolate Truffle (frozen)
• Caramelized Hazelnut
• Neutral Gelatin (Sosa) (for glazing)

Using the financier dough, fill the moulds up to halfway. Insert the frozen truffle in the center and cover with more financier dough until reaching 2/3 of the mould. Bake for 10 minutes at 180°C.

Allow to cool, create a neutral glossy glaze using the Sosa Neutral Gelatin over the financier, and stick the caramelized hazelnuts on top for decoration.