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ICED HAZELNUT MOUSSE
Recipe from L'École Valrhona
Makes 1400g, 2 Eclats molds.
Recipe Step by Step
ICED PRALINÉ HAZELNUT 66% MOUSSE
170g whole milk
120g egg whites
470g whipping cream
PASSION PRALINÉ SAUCE
380g50% ALMOND & HAZELNUT PRALINE
60g passion fruit purée
280g hazelnut flour
200g syrup at 30°C
Assembly and finishing
Arrange a small line of PASSION PRALINÉ SAUCE, 3 slices of ICED PRALINÉ MOUSSE, HAZELNUT STRATS and mango lines. Finish with some grains of passion fruit.
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