Hazelnut-Almond - WEISS 50-50 Crunchy Praline - 5kg

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.

The Pralinatine

Fabien GIORGIAN, Head Baker & Pastry Chef

"The soft and chewy brownie texture of a chocolate-praline filling, all encased in the iconic shape of a pain au chocolat. The eye-catching two-tone design is sure to pique the curiosity of your customers, who will be hooked from the very first bite."

Yields: Approximately 24 pieces
Steps: 5

1 - Puff Pastry

• 300g T65 Flour
• 300g T45 Strong flour
• 12g Salt
• 90g Granulated sugar
• 30g Baker's yeast
• 290g Whole milk
• 120g Butter

Chocolate Détrempe (soaker)

• 15g Cocoa powder (Weiss)
• 15g Whole milk
• 250g Puff pastry dough détrempe (soaker)

Tourage (Lamination)

• 300g Lamination butter

KNEADING

Base temperature: 52°C - 56°C.
Knead all the ingredients with the dough hook for 5 minutes on slow speed and 6 to 8 minutes on fast speed, until a gluten network is formed.
Final dough temperature: 24°C.
Take 250g of plain détrempe (soaker). Mix the cocoa powder with the milk and then incorporate it into the 250g of détrempe. Mix with the paddle attachment until homogeneous.

BULK FERMENTATION

Direct use: 30 to 45 minutes at room temperature then cool quickly before use.
Retarded proofing: 10 minutes at room temperature then 12 hours at 4°C.

LAMINATION

Incorporate the lamination butter into the détrempe (soaker).
Give 1 double turn and 1 single turn. Keep chilled.

2 - Brownie

• 70g Eggs
• 70g Granulated sugar
• 70g Butter
• 70g Altara 68% Couverture (Weiss)
• 35g T65 Flour
• 1g Salt

Lightly whisk the eggs, sugar, and salt together.
Gently add the melted butter and chocolates.
Divide the mixture into a 20cm frame (350g per frame) and smooth the top.
Bake for 8 minutes at 170°C.
Set aside at room temperature.

3 - Chocolate-Praline Stick

• 100g Almond-Hazelnut 50-50 Crunchy Praline (Weiss)
• 100g Whole Milk from France 36% Couverture (Weiss)
• 1g Salt

Melt the milk chocolate, add the praline.
Pour into a frame on the brownie at 1cm thickness, let it crystallize in the refrigerator and cut into 1x8cm bars.
Store in the freezer.

4 - Assembly

Roll out the chocolate détrempe (soaker) to the same size as the plain détrempe (soaker), then stick them together by lightly moistening the plain détrempe (soaker).
Roll out to a height of 28cm and a thickness of 3.5mm. Cut into 7x14cm pieces.
Turn them over with the cocoa side facing up, then, on a very cold dough, carefully score the surface to lightly reveal the uncolored part.
Place the chocolate-praline inserts and then shape the pain au chocolat.
Proof for 2 hours 30 minutes to 2 hours 45 minutes at 26°C-28°C.

5 - Baking

• 100g Granulated sugar
• 100g Water

Make a syrup with the water and sugar. Set aside.
Do not egg wash the pastries to avoid altering their color during baking.
Bake the pastries in a ventilated oven at 170°C for 15-17 minutes.
Brush with syrup and put back in the oven for 1 minute.

Easter "Fritures" with "Le Grain" Praliné

A delicious and crunchy recipe for the Easter season.

Using Weiss Ativao, Lait Entier de France, Tevenn, or Anëo couvertures ensures easy moulding and a professional shine upon removal. The addition of "Le Grain" 50-50 Crunchy Hazelnut-Almond Praliné provides a generous and authentic texture to your chocolates.

Makes approximately 300 pieces
Steps: 3

Ingredients & Variations

Choose your preferred chocolate base or mix them for a colourful assortment:

• 750g Weiss Couverture:
  • Ativao 67% (Dark)
  • Lait Entier de France 36% (Milk)
  • Tevenn 36% (Blond Caramel)
  • Anëo 34% (White)
• 250g "Le Grain" 50-50 Almond & Hazelnut Crunchy Praline (Weiss)

Method

1. Melting & Mixing: Melt the chosen chocolate couverture to 45°C. Add the "Le Grain" praliné and stir gently until smooth.

2. Tempering: Pre-crystallise (temper) the preparation according to the specific temperature curve of the selected chocolate to ensure a glossy finish and a clean snap.

3. Moulding: Fill your Easter chocolate moulds. Tap the moulds firmly on the work surface to remove air bubbles. Leave to crystallise in a cool place (15-18°C) for approximately 12 hours before unmoulding.

Chef's Tip: For even more variety, try this recipe with other signature pralinés from Maison Weiss.