Hazelnut-Almond - WEISS 50-50 Praline Powder - 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.

Praline Carnival Fritters

Jonathan CHAUVE, WEISS Pastry Chef and Chocolatier

"For an extra touch of decadence and endless possibilities, fill the fritters with warm, tempered liquid chocolate."

Yield: approximately 50 pieces
Steps : 3

1 - Fritter Dough

• 500g All-purpose flour
• 75g Granulated sugar
• 7g Salt
• 13g Yeast
• 166g Milk
• 66g Whole eggs
• 133g Egg yolks
• 42g Unsalted butter

Combine all ingredients in a stand mixer fitted with a dough hook. Knead until the dough pulls away from the sides of the bowl.
The final dough temperature should be at least 24°C (75°F).
Transfer the dough to a clean bowl, cover with plastic wrap, and allow to proof at room temperature for 30 minutes. Punch down the dough, and allow to proof for another 30 minutes.
Punch down the dough, and chill rapidly in the refrigerator.
Roll out the dough to a thickness of 4 to 5 mm (approximately 1/8 to 3/16 inch).
Chill the dough thoroughly in the freezer.
Cut out circles using 9 cm (approximately 3.5 inch) diameter cookie cutters.
Place the circles on floured parchment paper.

2 - Cooking

• 750g Neutral oil

Heat the neutral oil to 170°C (338°F).
Fry the fritters for a few seconds on each side, flipping them frequently, until golden brown.
Drain on a wire rack.

3 - Garnishing and finishing

• Quantity as needed: Praline Powder (Weiss)
• Quantity as needed: Smooth Chocolate-Hazelnut Spread (Weiss)

Immediately roll the warm fritters in praline powder.
Fill the fritters with smooth chocolate hazelnut spread using a piping bag fitted with an 8mm plain pastry tip.

__________________________________________________________

Chocolate-Praline Macarons

"The idea behind this recipe is to offer an even more indulgent, less sweet macaron with a naturally praline color. Using praline powder adds more flavor with less effort."

Yields approximately 100 macarons of Ø4 cm
Steps : 2

1 - Praline Macarons

• 55g Egg whites (1)
• 2g Albuwhip (Sosa)
• 150g Granulated sugar
• 50g Water
• 50g Egg whites (2)
• 100g Blanched almond flour (Sosa)
• 200g Praline Powder (Weiss)
• QS Cocoa powder (Weiss)

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites (1) with the Albuwhip until foamy.
In a saucepan, cook the water and granulated sugar to 118°C (244°F).
Pour the hot sugar syrup over the egg whites and continue beating until cool and a firm meringue is obtained.
In a bowl, mix the egg whites (2) with the praline powder and almond flour. Gradually fold in the meringue, then macaronnage (mix until the batter is smooth and shiny).
Pipe the macarons to the desired size using a Ø10 mm pastry tip onto a baking sheet lined with a silicone mat.
Sprinkle with praline powder or cocoa powder and bake without allowing to crust at 140°C (284°F) for approximately 12 minutes in a convection oven for Ø4 cm macarons.
Transfer to a wire rack to cool immediately after baking.

2 - Chocolate Ganache

• 140g Whole milk
• 30g DE40 Glucose (Sosa)
• 100g Oricao 58% chocolate (Weiss)
• 230g French Hazelnut 65-35 Smooth Praline (Weiss)

Bring the milk and glucose to a boil and pour over the Oricao 58% chocolate, emulsify with an immersion blender.
Add the French Hazelnut Praline 65-35 and emulsify again, cover with plastic wrap, pressing it directly onto the surface of the ganache, and let crystallize for a few hours at +4°C (39°F).
Fill the macarons using a piping bag fitted with a Ø10 mm pastry tip.