Bun'n'Roll Praliné
Personen
8
Vorbereitungszeit
Schwierigkeit
Kosten
Ein Rezept von :
Pierre Koch, Executive Chef EMEA
Verzehrmoment(e) :
Frühstück
Nachmittagsimbiss
Dinner
Lunch
Brunch
Aperitif
Rezept erstellt mit :
Zutatenliste
- 8 Bun’n'Rolls
- 80 g praline paste
- 40 g praline
- 20 g ground pistachio
- 20 g 30° Baume syrup
Praline cream mousse:
- 3 egg yolks
- 250 g whole milk
- 50 g full cream
- 65 g unsalted butter
- 35 g caster sugar
- 35 g cornflour
- 75 g praline paste
Zubereitungsschritte
- Bake the defrosted Bun'n'Rolls for around 16-18 min at 165-170°C.
- When removing from the oven, lightly soak the top using a brush and add the praline topping.
- Once chilled, slice the Bun'n'Rolls in two.
- In a salad bowl, mix the egg yolks, sugar and cornflour. Put to one side.
- In a saucepan, boil the milk and cream and then pour the mixture into the other mixture.
- Stir and then bring to the boil before leaving the cream to cool to add the praline paste.
- Put the preparation into a mixing bowl, add the diced butter. Whisk and chill in a piping bag.
- Pipe the praline cream mousse using a piping bag and plain tip.
- Add a few dots of the praline paste on the top and then sprinkle with ground pistachio.
- Decorate with a few small white flowers.
