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Walnut Pralines Mousseline with Croquant Coffee Tuiles

Author: Silver Cloud
From Feature Story Silver Cloud

Ingredients:

Walnut Praline Mousseline

500 gr milk
120 gr egg yolks
125 gr sugar
20 gr flour
20 gr corn starch
3 pcs gelatin leaves
175 gr praline almond-hazelnut
750 gr whipped cream soft
200 gr walnut nougatine (100 gr glucose + 100 gr sugar + Walnuts)

Coffee Tuile

200 gr chopped almonds
20 gr icing sugar sieved
30 gr flour sieved
40 gr warm water
5 gr cold espresso coffee
160 gr cold melted butter

Pine Nuts Sauce

1 liter milk
10 pcs egg yolks
130 gr sugar
1 pc vanilla bean

Recipe Properties:

Walnut Praline Mousseline

Make a caramelized walnut nougatine, cool down, and chop into small pieces. Make pastry cream by bringing milk to a boil. Separately, whisk egg yolks and sugar till pale, whisk in flour and corn flour. Pour the boiling milk over the egg yolk and bring back to the boil until thickened. Add the gelatin leaves, the almond-hazelnut praline of chopped walnut nougatine. Cool down. Once cool, add the whipped cream. Keep cold.

Coffee Tuile

Mix the cold melted butter with the chopped almonds, icing sugar, flour, Nescafe mixed with the water and let rest for 1 hour. Spoon the mixture on round shape silpat 6 cm - not too thick and bake at 180°C until cooked. Keep dry.

Pine Nuts Sauce

Anglaise sauce: Mix the egg yolks with sugar until pale. Bring the milk and vanilla bean to a boil and pour over the mixture. Bring to a boil and cook the vanilla sauce until 85°C. Cool down.

120 gr sugar

80 gr pine nuts

In a saucepan, mix the sugar and pine nuts and caramelize by mixing with a spatula. When the pine nuts are well caramelized, deglaze little by little with the above vanilla sauce while mixing continuously. Cool down and keep aside.

Presentation

Place one coffee tuile on the plate and pipe a ball of cream, add another coffee tuile and repeat the procedure (as in the picture). Serve the pine nuts sauce around and few pieces of breaking tuile to decorate.