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Recipe Step by Step
Caramelized Oat Praline
63,6g Cocoa Butter
106g Caramelized oat
Melt the cocoa butter at 122/131°F (50/55°C) and mix with the praline.
Initiate crystallization at 77/78.8°F (25/26°C).
Coarsely mix the caramelized oat flakes and add them to the praline.
Caramelized Oat for "Caramelized Oat Praline"
11,8 g Water
28,8 g Sugar
65,5 g Oat
Roast the rolled oats for about 20 minutes at 300°F (150°C).
Heat the water and the sugar to 240°F (115°C) then add the oatmeal.
Sand the oats and then caramelize everything.
Hukambi 53% framed ganache
Heat the cream with glucose to 140/149°F (60/65°C) , pour half of it over the bean chocolate.
Mix using a Maryse, add the rest of the cream and mix to perfect the emulsion.
When the temperature of the ganache is between 95/104°F (35/40°C), add the tempered butter (around 64,5°F) (approx. 18°C), diced and mix again.
Pour the ganache at a temperature of 89,6/93,2°F (32/34°C) in a frame previously glued onto a cover sheet of guitar.
Leave to crystallize for 24 to 36 hours at 60,8/64,5°F (16/18°C) and 60% humidity.
Crop, cut and detail to the desired shape.
Finish crystallization and coat.
Soft Caramel Toffee
375 g Sugar
380 g Cream 35% fat
100 g Butter
Heat the whipping cream and infuse with the lemon zest.
Warm the glucose, gradually stir in the caster sugar and cook to a light brown caramel.
De-glaze the caramel with the butter, stir in the strained cream and cook to 244°F (118°C).
Pour in a frame over 1cm high and set aside.
Nougatine with Oat
10 g Mineral water
125 g Butter
50 g Glucose Syrup DE38/40
150 g Sugar
2,5 g Pectin NH SOSA
175 g Oat
Mix the sugar with the pectin, then the butter and the glucose. Cook over low heat without stirring too much until the ingredients mix.
Add the warmed cocoa nibs, spread between two sheets of oven paper. Bake at 180/185°C.
Set aside in a dry place.
Assembly and finishing
Make the Soft Caramel Toffee and pour it into a 4-mm frame and set aside to crystallize.
Temper the Almond/Hazelnut Oat Praliné, place a 4-mm frame on top.
of the soft caramel toffee frame, and pour the praliné over the top.
After crystallization, flip over the frame in order to have the Caramel facing you.
Make the Hukambi ganache and poor it over the Caramel with a 6-mm frame on top.
Let crystallize 24 hours at 60F with 60% humidity.
Prepare a guitar cutter with the 1.5-cm cutting arm and cut out the frame.
Immediately cut 11-cm strips with a knife to obtain 1.5 cm x 11 cm “fingers.”
Pipe a fine line of tempered milk couverture and place immediately a Oat Nougatine strip on top.
Coat each finger with the blower setting to achieve a wave pattern.