Favorites dAutrefois

Almonds and Hazelnuts

Cacao Barry Favorites dAutrefois embodies the good old Tradition at its best. True to yesteryear recipe, our praline is excellent and authentic beyond expectations.
THE TRADITION
Pralin Favorites dAutrefois , a praline created with passion, patience and respect, from the perfectly selected fruits, roasted just the right length of time to please your exact requirement. As Chefs may whisper in secret in their laboratory: we know a good praline by the smell, we know it by the look a good praline must have this lightly toffee-fruity smell you cant miss. True to the real old-fashioned recipes, the texture of our Pralin Favorites dAutrefois is crunchy throughout, the taste draws out the rich and raw taste of the dry fruit and the colour turns into a perfect savoury caramel.

DELIGHT YOUR CLIENTS WITH NEW EXTRA CRUNCHY CREATIONS.

Pralin Favorites dAutrefois chunky texture with pieces of nut challenges the Chefs creativity and inspires their talent to create delicate desserts, original praline and delicious ice cream. Such a praline is carefully created with passion, patience and respect.

WHY USE THIS PRALINE?

Thanks to our exclusive and rare Pralin Favorites dAutrefois, the possibilities for exploring new tastes and textures, and to broaden your range of products are infinite yet exquisite. Moreover, its big crunch gives away more feeling, more flavour and even more indulgence with the blessing of nuts providing a good balance of proteins, fibre, vitamin E and other important antioxidants.

YOUR BENEFIT
Made up of 60% fruits: 30% hazelnuts and 30% almonds, such an unctuous and crunchy Praline is guaranteed to delight the gourmet palate in numerous delightful creations. The unique crunchiness of Pralin Favorite dAutrefois broadens your range of products and appeals to your clients as a new sensation. The true delight of this product is that the chunks of fruit are crystallized with hazelnut oil that adds an outstanding smoothness to each and every product created, such as the Bavarois au Pralin, the pralin bonbons or any ice creams.

TESTIMONIAL

Philippe Bertrand.
MEILLEUR OUVRIER DE FRANCE CHOCOLATIER - CONFISEUR - 1996

TIPS FOR USE

Know-how > Stir the pralin and the hazelnut paste well before use and store them preferably in a cool place to slow the nut oil separation.

P R A L I N FAV O R I T E S D A U T R E F O I S
% ALMONDS
30

I really recommend the unique crunchiness of Praline Favorite dAutrefois.

Nowadays, clients are fiercely attracted to new textures. I really recommend the unique crunchiness of Pralin Favorite dAutrefois to broaden your range of products and appeal to your clients as a new sensation. The true delight of this product is that the chunks of fruit are crystallized with hazelnut oil which adds an outstanding smoothness to each and every product created, such as the Bavarois au Pralin, the pralin sweets or any ice creams.

% HAZELNUTS
30

% SUGAR
40

SAP Code

Ref.

PACKAGING
BOX OF4X5KG BUCKET

NMN-X60PANC-W36 822006

ENTREMET "GRAINS DANTAN"

An original recipe of Bruno Cordier, Meilleur Ouvrier de France Glacier 1997. For: 3 entremets 20 cm in diameter - 1 dessert 18 cm in diameter For the Dacquoise meringues Preparation
Stiffly beat Fold Sprinkle

Ingredients
140g egg whites 35g sugar 170g half and half almond powder

Mix carefully and form into spirals 16 and 18 cm in diameter.

For the feuilletine Preparation

Melt Add

Chocolate mousse Preparation

Whip Melt at 50C Add Whisk till smooth Mix in 285g pte bombe (Sabayon) the rest of the whipped cream

Ingredients
200g of Cacao Barry milk couverture Origine Ghana 200g Cacao Barry hazelnut paste 200g pure butter Paillet Feuilletine

Ingredients
780g double cream the couverture Cacao Barry Origine Rare Venezuela 1/4 of the whipped cream

Cover the dacquoise discs.

Pte bombe (Sabayon) Preparation

Mix

Add

Ingredients
400g water, 50g glucose syrup, 400g egg yolks and 120g powdered milk in a mixing bowl

Pour the chocolate mousse into the round, up to the half-way mark.

Hazelnut mousse Preparation

Mix

Ingredients
440g Favorites dAutrefois pralin with 125g Cacao Barry hazelnut paste and 5g vanilla

Heat in the microwave at 85C. Beat and leave to cool. Set aside.

Cacao Barry products used :

Pralin Favorites dAutrefois Milk couverture Origine Ghana Hazelnut paste Pure butter Paillet Feuilletine Couverture Origine Rare Venezuela Brillance Noire Heat the mixture at 50C Cool to 35C Add

285g pte bombe (Sabayon) then add 770g whipped cream

Mix til smooth, fill the second half and freeze.

TIP OF THE CHEF:

To make an almond nougatine, sprinkle chopped raw almonds onto a "Silpat" silicon mat. Sprinkle with caster sugar. Cook in an oven at 180C until a lightcoloured caramel. Leave to cool, and break the nougatine into pieces to decorate your desserts.

Decoration
Remove from ring and glaze with Cacao Barry Brillance Noire. Decorate with pink macaroons, a disc of white chocolate and a hazelnut or almond nougatine.

THE PUR PRALINE

An original recipe of Philippe Marand and Philippe Bertrand, Cacao Barry International Technical Adviser and Meilleur Ouvrier de France Chocolatier - Confiseur 1996. Composing elements
Praline roll Ginger bread French toast

OLD FASHION STYLE PRALINE

An original recipe of Bruno Cordier, Meilleur Ouvrier de France Glacier 1997. For 60 bonbons Recette Preparation
Melt

Ginger bread French toast Preparation

Mix

Cacao Barry products used :

Pralin Favorites dAutrefois Milk couverture Ambre Java Dark couverture Origine Rare Cuba Cocoa butter

Ingredients
1 egg 40g sugar 200g cream

Ingredients
50g cocoa butter 80g of the milk couverture Ambre Java of Cacao Barry 500g of Favorites dAutrefois pralin, and temper

Praline roll PRALINE MIX Preparation

Tempter togheter

Ingredients
300g Cacao Barry Pralin Favorites dAutrefois With 50g Cacao Barry Mycryo cocoa butter And 50g Cacao Barry milk couverture Ambre Java

Cut the ginger bread into small cubes. Soak them in this mixture and drain. Bake in the oven on a Silpat (silicon mat) at 170 C for about 6 to 8 mins. Lay out the ginger bread cubes and place the tube on top.

Pour onto Mix

Pour into a frame of 36 x 36 x 1 cm. Pre-bottom both sides with tempered chocolate. Cut into a rectangle of 21 x 28 mm. Coat with the dark couverture Cacao Barry Origine Rare Cuba.

TRADITIONAL PRALINE
An original recipe of Philippe Marand and Philippe Bertrand, Cacao Barry International Technical Adviser and Meilleur Ouvrier de France Chocolatier - Confiseur 1996. Recipe for 4 moulded "gift" sheets (Ref. MLD-090220-M00) Recette

Make a meshed tube in chocolate on a plastic sheet or film. Close the plastic with adhesive tape. Fill with the praline mixture, leave to crystallise, then remove the plastic film.

Cacao Barry products used :

Pralin Favorites dAutrefois Mycryo cocoa butter Milk couverture Ambre Java

Preparation
Melt at 35C

Ingredients
140g Cacao Barry Ambre Java Couverture 400g Pralin Favorites dAutrefois 100g Cacao Barry Hazelnut paste 60g Powdered roasted hazelnuts 20g Powdered milk

Mix with

Add

Cacao Barry products used :

Pralin Favorites dAutrefois Milk couverture Ambre Java Hazelnut paste