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Enrobed praline Selection Fine enrobing Vegan Sustainable Vegetarian Plant-based Praliné

LA PISTACHE
PLANT-BASED

Complexity level  

CT PBM46

Composition

  • Pistache praliné
  1. Belcolade
  2. Recipes
  3. La pistache plant-based
La pistache plant-based

Steps

1 Pistache praliné
Ingredients
  • PatisFrance Pralirex Pistache 100% 410 g
  • PatisFrance Praliné Amandes 50% 480 g
  • Belcolade Cacaoboter Cacao-Trace 42 g
Preparation
  • Mix the PatisFrance Pralirex Pistache 100% with the PatisFrance Praliné Amandes 50% and the melted Belcolade Selection M. Plant-based Cacao-Trace and Belcolade Cacaoboter Cacao-Trace CB1.
  • Heat to 40°C.
  • Temper the mixture to 24-26°C.
2 Assembly
Ingredients
Preparation
  • Spread the mixture over one frame (12 mm) lined with greaseproof paper, stenciled with tempered Belcolade Selection M. Plant-based Cacao-Trace, and allow to harden. 
  • Cut away the frame and remove. 
  • Next brush this with a thin layer of tempered Belcolade Selection M. Plant-based Cacao-Trace and sprinkle with lightly roasted pasticcio pieces.  
  • Cut immediately into pralines using a guitare before the chocolate sets. 
  • Cover with tempered Belcolade Selection M. Plant-based Cacao-Trace. 
  • Store at 16°C with a relative humidity of max. 60%.

Created by Matty Van Caeseele

La Pistache… beautiful, attractive and simply delicious! Plant-based? Of course, you won’t taste the difference.

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