Puff pastry tubes with flowing praline

• Inverted puff pastry (recipe HERE)

Hazelnut praline with 66% dried fruit (see method HERE):

• 200g of hazelnuts
• 100g of sugar

• 400g of chocolate (I took caramel milk) (method for tempering HERE)
• 70g of crispearls (small balls of chocolate covered cookies) in dark or milk chocolate

Then make the hazelnut praline. Pour the sugar into a large pan.

Add a little water just to soak the sugar. 

When the sugar boils to large bubbles, add the hazelnuts. 

Then mix well, let sand and caramelize. I invite you to see the whole process to fully understand everything. Everything is  HERE !

Pour onto a sheet of parchment paper or a silicone mat. 

Put in a blender to obtain a liquid paste. Pour the praline into a bag fitted with a 6mm nozzle. 

Roll out your puff pastry to 4mm thickness.

Here is the material used to make the tubes. I got everything from Leroy Merlin. I took aluminum tubes (definitely not galvanized steel that will rust in one use) round and square. You have to go to the tools department. There are tubes of one meter in length. You can ask to cut them in 4 tubes of 25cm (or in 5 of 20)
Whether you use round or square, you’ll need a small one and a larger one in diameter.
For the round I took a small tube of 1cm diameter and a larger one of 2,4cm.
For the square: 8mm and 2.4mm.
It also has to make sense to you to allow the puff pastry to bake.
In any case, take aluminum and cut them cleanly. You may need to file down the cutouts. But for a set of round tubes, I got about 20 euros for them. Same with the squares, but you don’t need both!

 

Roll the dough in the powdered sugar and remove the excess.

Then wrap the dough in parchment paper cut to size.

And this is the result. I made several batches, so you’ll easily have 8 tubes of 25cm.

Remove the parchment paper.

Then the inner tubes. Do this gently.

Let cool and then fill them with praline with the piping bag. Put the tubes vertically and fill them from the top. The praline will flow into the tube. You can turn them over to fill both sides. The praline will run a little bit out of the tubes, but nothing serious!

Temper the chocolate (see method HERE). I pour it when it is at the right temperature, roughly 31°C in a cake pan. It’s much more convenient to dip the tubes.

Dip them in the chocolate, then remove the excess. Then place them on a piece of parchment paper.

Let cool for 5 minutes, then add the crispies. If you put them on too quickly, just after the chocolate bath, the pearls will slip off the chocolate which is too liquid.