“Santa’s hat” winter pralines

Pre-crystallise and spray onto the moulds

Pre-crystallise the couverture and pour into the moulds.

1. Heat everything together and emulsify.
2. Once you’ve reached 29 °C, pour a large drop into the mould.

1. Boil the cream with the grated tonka beans and steep.
2. Strain and bring the mixture once more to the boil with the sugars.
3. Pour in the couverture and mix thoroughly.
4. Add the butter and mix again.
5. Fill the moulds about half full and let the preparation crystallise.

1. Mix the chopped walnuts and Callebaut® Pailleté Feuilletine^TM together with the salt and walnut paste.
2. Heat to about 26 °C, add the pre-crystallised couverture and mix thoroughly.
3. Pipe onto the ganache and leave some space to be able to close it afterwards.

1. To make the brim, spread a thin layer of pre-crystallised CARMA® White Nuit Blanche 37% onto an 11×11cm transfer sheet.
2. As soon as the couverture is a little firmer, use a ruler to cut fine strips and place a sheet of baking paper of the same size on top.
3. Then wrap the strips around a 3 cm diameter rolling pin and secure in place with 3 pieces of tape.
4. Let them crystallise completely.
5. To make the pom-poms, flip the praline mould upside down and pour thick drops with pre-crystallised CARMA® White Nuit Blanche 37%.
6. As soon as both have crystallised, place the rings for the brim on a silicone mould and freeze together with the pom-poms on a baking tray.
7. After about 10 minutes, spray them with white cocoa butter to create a velvety effect and then garnish the chocolates with them.
8. Carefully place the rings around the pralines and close the bac with a small dot of couverture.
9. Spread a little couverture on the tip of the pralines and then carefully place the pom-poms on top.