top of page

Hazelnut Praline Paradise


Chocolate Puff Pastry


960g      Bread Flour

144g      Unsalted Butter

22.5g     Salt

470g      Water

75g        Cocoa Powder



   ⁃      Mix together water and salt in stand mixer.

   ⁃      Add all other ingredients and mix until smooth.

   ⁃      Leave to set in refrigerator.



500g      Unsalted Butter

100g      Cocoa Powder



   ⁃      Mix together all ingredients in stand mixer.

   ⁃      Shape dough and leave to rest in refrigerator.



10g U.S Dried Egg Yolk

Puff Pastry

Icing Sugar



Laminate Dough

   ⁃      During the laminate process, roll out the dough until 1.5 mm thick.

   ⁃      Cut oblong shapes of the puff pastry, place on the baking sheet and leave to rest for 20 min in the refrigerator.

   ⁃      Sprinkle with icing sugar and dried egg yolk. Bake in a oven at 180℃ for 15 and 220℃ for 5 min. Bake in a oven at 180℃ for 30 mins.





Praline Creme Brulee


40g        U.S. Liquid Egg Yolks

200g      Whipping Cream

0.5pc     Vanilla Pod

1g          Cinnamon Powder

30g        Hazelnut Praline

40g        Caster Sugar

2g          Gelatine Leaves



   ⁃      Put the gelatine leaves in a bowl of cold water to soften.

   ⁃      Heat the cream with the vanilla pod, cinnamon powder and hazelnut praline in a pan until just boiling.

   ⁃      Whisk together the egg yolks and caster sugar in a large bowl until thickened slightly. Remove the vanilla pod, then pour the hot cream over the egg mixture and whisk thoroughly.

   ⁃      Return the custard to the pan and heat gently, stirring until the mixture has thickened

   ⁃      Whisk in the gelatine, then pour the custard in a Silicone baking mould, let cool and freeze.


Chocolate Cream


50g        U.S. Liquid Whole Egg

60g        U.S. Liquid Egg Yolks

180g      U.S. Liquid Egg Whites

125g      Whole Milk

125g      Whipping Cream

1 pc        Vanilla Pod

320g      70% Chocolate

80g         Caster Sugar

85g         Caster Sugar



   ⁃      Boil the milk & whipping cream with vanilla pod, Infuse with the vanilla pod.

   ⁃      Pour into chocolate and stir until chocolate melted.

   ⁃      Beat whole egg and egg yolks until thick and lemon colored. Gradually beat in caster sugar.

   ⁃      Beat egg whites with the caster sugar to soft peaks.

   ⁃      Mix a part of the egg with the chocolate mixture, blend and fold in the remaining eggs.

   ⁃      Fold egg whites into chocolate mixture.



Crunchy Meringue Hazelnut Spread


90g        U.S. Dried Egg Whites (reconstituted)

150g      Caster Sugar

3g           Cream of Tartar

1             Pinch of Salt

200g      Hazelnut Praliné 50%

100g      40% Milk Chocolate

100g      Cocoa Nibs



   ⁃      Meringue Cookies: Combine egg white, cream of tartar, and salt, beat the egg whites at slow speed until the foam throughout, add the sugar, and beat to soft peaks. Baked on 105°C for 1 hour.

   ⁃      Melt the chocolate with the praline at 45°C.

   ⁃      Add the meringue cookies with cocoa nibs.





Fill the Millefeuille, alternating the layers between Crunchy Meringue Hazelnut Spread, Praline Creme Brûlée, Chocolate Cream, Chocolate Shavings, Icing Sugar & Hazelnut.


Noted: Reconstitution Ratio for U.S. Dried Egg White

1 part Egg White Powder : 7 Parts Water

bottom of page