{"id":279096,"date":"2010-12-06T12:29:00","date_gmt":"2010-12-06T11:29:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/flaky-praline-log"},"modified":"2010-12-06T12:29:00","modified_gmt":"2010-12-06T11:29:00","slug":"flaky-praline-log","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/flaky-praline-log\/","title":{"rendered":"Flaky Praline Log"},"content":{"rendered":"
\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\nHere is the recipe for my flaky praline log. Layers of macaroons, thin sheets of praline, a creamy praline pastry, all covered with chocolate ganache and plain macaroons! This recipe is crisp, chewy, gourmet and perfect for anyone who loves praline! This is the taste of Christmas for me! It is necessary to anticipate its preparation, but there is nothing very difficult to do. You can also make the macaroon and pistachio cake in log format! Next year, I’ll try to find a real log pan!<\/div>\n

\n<\/a>Recipe for the Flaky Praline Log (for 10 people)<\/p>\n

\n
\n<\/b><\/div>\n
\nFlaky praline:<\/b><\/div>\n
\n-200g of praline paste<\/a><\/b><\/div>\n
\n-200g of hazelnut paste<\/a><\/b><\/div>\n
\n-40g of soft butter<\/b><\/div>\n
\n-100g of milk chocolate<\/b><\/div>\n
\n-85g of crushed gavottes<\/b><\/div>\n
\n
\n<\/b><\/div>\n
\nCreamy praline flaky mousse:<\/b><\/div>\n
\n-200g of flaky praline (recipe above)<\/b><\/div>\n
\n-70g of praline powder<\/a> (not too fine)<\/b><\/div>\n
\n-170g of soft butter<\/b><\/div>\n
\n-100g of sugar<\/b><\/div>\n
\n-70g of egg white<\/b><\/div>\n
\n-30g of water<\/b>
\n-the tip of a knife of cream of tartar or a few drops of lemon juice <\/b><\/div>\n
\n
\n<\/b><\/div>\n
\n1 basic recipe for plain macaroons<\/a><\/b><\/p>\n

Chocolate ganache: <\/b>
\n-350g of full cream<\/b>
\n-400g of dark chocolate with a minimum of 64% cocoa<\/b><\/div>\n

\n<\/div>\n


\n<\/i><\/p>\n

\n<\/div>\n

Start by preparing a basic recipe for macaroons without coloring. Click here<\/a> for the recipe. <\/i>
\n
\n<\/i><\/p>\n

\n<\/a><\/i> <\/div>\n


\n<\/i>
\nYou need 24 macaroons.  <\/i>
\n
\n<\/i><\/p>\n

\n<\/a><\/i><\/div>\n


\n<\/i>
\nI take for the log, a cake mold of 28cm on 10.<\/i>
\nPlace parchment paper on a baking sheet. Then draw the outline of the base on one paper, then the outline of the top on another.<\/i><\/p>\n

\n
\n
\n<\/i><\/div>\n

<\/a><\/i><\/div>\n


\n<\/i>
\nYou get two different sized plates, as one will go to the base of the cake and the other to the middle. Since the cake pan is not straight but tapered on its base, we now have 2 good sized macaroon plates (two!)!<\/i>
\nAllow to crust before baking. Bake the macaroons the same way as usual but add 3 minutes of baking time for the macaroon plates.  <\/i>
\n
\n<\/i><\/p>\n

\n<\/a><\/i><\/div>\n


\n<\/i><\/p>\n

\nPrepare the flaky praline.  <\/i>
\nPut the butter and milk chocolate in a bowl, then melt in the microwave for 1 minute, check, mix and melt again for 30s if necessary.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the praline and hazelnut paste and mix well.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nThen add the crushed cr\u00eapes dentelles.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nMix, the flaky praline is finished.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/span><\/b><\/i><\/div>\n
\nSet aside 200 grams of “pralin\u00e9 feuillet\u00e9” for the pralin\u00e9 mousseline cream…!<\/b><\/i><\/div>\n
\nRedraw two medium sized plates between the base and the top of the mold. Then make 2 thin sheets of praline. I use two upside down molds along the design. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace the praline sheets on a baking sheet and place in the freezer. <\/i><\/div>\n

<\/p>\n

\n<\/a><\/i><\/div>\n

\nMake the praline mousseline cream by whipping the butter so that it is aerated.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nAdd the praline powder. <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nThen the flaky praline paste (the 200 grams that were set aside).<\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nWhisk well (with an electric whisk) then with a spatula, scrape down the sides of the bowl.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

<\/p>\n

\nFor the Italian meringue, pour the caster sugar and water into a saucepan and heat over moderate heat.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nThe mixture should reach 117\u00b0C, but you should start beating the egg whites when the sugar reaches 110\u00b0C.<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n
\n<\/div>\n
\nWhen the sugar reaches this temperature or a little before, beat the eggs  (the 50g!!) not too firm with a pinch of cream of tartar or a few drops of lemon juice. This is to prevent the whites from “seeding”. <\/i><\/div>\n
\nN.B.: The cream of tartar, contrary to its name, is not a cream, it is a white powder, by-product of the manufacture of wine. It stabilizes by its acidity, the beaten egg whites and prevents the crystallization of sugar in confectionery.<\/i><\/div>\n
\nWhen the sugar finally reaches 117\u00b0C, drizzle it over the egg whites while continuing to whisk with an electric mixer, (which I am not doing in the photo because I was taking the picture!)<\/i><\/div>\n
\n<\/div>\n
\n<\/i><\/a><\/div>\n

\nAdd the Italian meringue by lifting the mass as for a chocolate mousse.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

<\/p>\n

\n<\/a><\/i><\/div>\n

\nIn the mold chosen to make the log, apply a layer of cream muslin on the inside.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nPlace a slab of praline (still frozen). <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nPut a layer of cream and then put the smallest macaroon plate (put it upside down).  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nPut back a layer of cream, a layer of praline, another layer of cream and finish with the large macaroon plate (always upside down).  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nPlace in freezer for at least 2 hours.  <\/i>
\nWith a heat gun, or more simply, with a hair dryer, heat the entire surface of the mold turned upside down on parchment paper. <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nTurn out carefully and put back in the freezer while you prepare the ganache.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nPut the liquid cream and chocolate in a bowl and heat for a minute or two in the microwave, or in a bain-marie.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nMix well and chill.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nAfter 20 minutes, check the consistency of the ganache. It should start to set slightly. Whisk to aerate the mixture. The ganache will lighten.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nWhen the ganache has a slightly firmer consistency, place in a pocket fitted with a fluted tip.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nCover the entire log with a generous layer of ganache.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nFinish by laying out the entire surface with the macaroons.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nChill for at least 24 hours.  <\/i><\/p>\n

\n<\/a><\/i><\/div>\n

\nBefore serving, sprinkle with powdered sugar.  <\/i><\/p>\n

\n<\/a><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n
\n<\/div>\n<\/div>\n\n
\n\n\t\t\n
\n 0<\/span>\n Shares<\/span>\n <\/div>\n\n\t\t\n
    \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

    Here is the recipe for my flaky praline log. Layers of macaroons, thin sheets of praline, a creamy praline pastry, all covered with chocolate ganache and plain macaroons! This recipe…<\/p>\n","protected":false},"author":1,"featured_media":31484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[7409,379,142],"cout":[384],"difficulte":[382],"regime":[],"saison":[589],"theme":[612],"class_list":["post-279096","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-button","tag-noel","tag-sweet","cout-bon-marche","difficulte-difficile","saison-hiver","theme-noel"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279096"}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279096"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279096\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/31484"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279096"},{"taxonomy":"cout","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/cout?post=279096"},{"taxonomy":"difficulte","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/difficulte?post=279096"},{"taxonomy":"regime","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/regime?post=279096"},{"taxonomy":"saison","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/saison?post=279096"},{"taxonomy":"theme","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/theme?post=279096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}