We get into the festive mood and prepare the most delicious Christmas praline trunk, by Stelios Parliaros, as presented in the Sweet Alchemies show!

FOR THE BISCUIT

- 160 g. hazelnuts

- 160 g. powdered sugar

- 60 g. granulated sugar

- 180 g. egg whites

- Foil with nonstick paper

FOR THE PRALINE MOUSSE

- 300 g. hazelnut praline

- 200 g. chocolate 55% cocoa VALRHONA

- 500 g. cream 36% fat ARLA

- 170 g. VALRHONA chocolate pearls

FOR THE CHOCOLATE GLASSE

- 200 g. cream 36% fat ARLA

- 250 g. chocolate gianduja VALRHONA

For the biscuit, put the nuts and icing sugar in a blender and grind into powder. Beat the whites with the granulated sugar into meringue with a mixer at medium speed. Gentle incorporate the grated hazelnuts and the icing sugar into the meringue. Spread the mixture on a nonstick paper into a pan. Bake in preheated oven at 170oC for 20-25 minutes and leave the biscuit to cool thoroughly.

For the praline mousse, whip the cream in a thick form. Melt the chopped chocolate in a microwave oven. Add the praline into the hot chocolate and when the temperature of the mixture drops, incorporate a thick cream, stirring gently. Finally, add the chocolate pearls.

In one trunk form, place a transparent membrane and spread some of the mousse praline. Cut a biscuit strip and place it over the mousse. Repeat the same process, eventually forming three successive layers of mousse and biscuit. Leave in the refrigerator or freezer to freeze.

For the chocolate glaze, heat the cream, pour it over the chopped chocolate when it starts to boil and mix well. 

Via www.glykes-alchimies.gr

From: Anthi Sasmatzoglou

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