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Made with Azélia 35%
RECIPE BY L’ÉCOLE VALRHONA PASTRY CHEF REMI POISSONMakes 2 triangle molds2 steps
Recipe Step by Step
55g egg whites
50g pine tree honey
60g confectioner's sugar
75g COCOA BUTTER
150g blanched hazelnuts
400g pine nuts
In a saucepan, make a syrup using the water, glucose syrup and larger portion of sugar. Start cooking the ingredients.
In a second saucepan, heat the honeys as quickly as possible.
First combine some of the honey heated to 250°F (122°C) with the whipped egg whites then add the remainder, at 350°F (177°C), with the cooked syrup. Cool while beating in the mixer.
When it reaches 120°F (50°C), add the confectioner’s sugar and the melted cocoa butter.
Complete the mixture by folding in the pine nuts and warm toasted hazelnuts using a spatula. Mold immediately.
Whipped Hazelnut and AZÉLIA PRALINÉ
Pour out into a frame and leave to set at 60°F (16°C) for at least 6 hours.
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75-80°F (24-26°C).
Assembly and finishing
ASSEMBLYMold and flatten the turrón into triangle-shaped molds which you have lined with guitar sheets. Spread two 3 × 18cm strips of leftover turrón between two rulers on a silicone mat. Place the strips in the center of each molded turrón. Leave to cool overnight. Make the whipped praliné and leave to set. The next day, turn the turróns out and dip the lower edge in tempered chocolate. (These lower edges will be your Christmas tree bases.)FINISHING Whip up the praliné. Cover the 2 longer sides of each turrón with whipped praliné. Starting at the bottom, use a plain round nozzle to pipe each turrón’s sides from the bottom to the top to look like tree branches. Add on a few toasted pine nuts and leave to set. Then cut the dessert into individual pieces or have it ready to slice.