Learn from us: Recipes

Choco Almond Praline

• 180g Roasted Almond
• 100g Granulated Sugar
• 168g Dark Chocolate
• 168g Milk Chocolate

How to Make:

Pour granulated sugar to sauce pan, then melt until it reaches 110⁰C. If the sugar has completely melted and reached 110⁰C,  put in roasted almond and stir well. Pour onto a flat container covered with parchment paper or silpat, then spread and let it cool down. Then break it into smaller pieces and blend using blender until smooth and jam-like consistency, then set aside.

Chop Dark and Milk Chocolate into small pieces, then melt using au bain marie method. Add Almond Praline, then mix using immersion blender. Pour onto 24 x 24 x 2 cm pan covered with parchment paper or silpat, then keep it in the fridge until it hardens, then cut into 7 x 1 x 1 cm.

Croissant Dough:

• 952g High Protein Flour
• 150g Granulated Sugar
• 12g Salt
• 25g Instant Yeast
• 400g Milk
• 150g Ice
• 7g Fresh Milk Essence
• 8g Vanilla Cream Essence
• 55g FILMA^® Prestige
• 500g FILMA^® Puff Pastry

Chocolate Dough:

• 365g Croissant Dough
• 10g Chocolate Paste

How to Make:

Mix flour, sugar, salt, yeast, milk, and ice into the mixer bowl, stir with speed 1 until mixed well. Then, increase the speed to speed 2 and stir until homogeneous, add FILMA® Prestige and continue stirring until ¾ smooth. Take 365 gr of the dough, add 10 gr chocolate paste, then continue stirring both dough until smooth. Rest the dough for a while, then roll the white dough (20 x 40cm in size) and  chocolate dough (20 x 20 cm). Keep it in the freezer for 1 hour to overnight.

Roll FILMA® Puff Pastry into 20 x 20 cm in size. Fill in FILMA® Puff Pastry to the dough that had been rested in the freezer. Do a single fold 1 time, and double fold 1 time. While doing the double fold, add the chocolate-coloured dough. Then, roll the dough into 3,5mm thick and cut into 25,5 x 10,5cm triangle. Fill with cutted Choco Almond Praline, and roll until the dough runs out. Proof for 1 hour in 28C and 75% humidity. Then, bake with 200°C on the bottom, and 170°C on the top for 25-28 minutes. If using convection oven, bake with 165°C for 18 minutes. Place the croissant on cooling wire and wait until it cools. After it cools down, brush with simple syrup to give the croissant extra shine (1:1 ratio of water and sugar).