Étoile recipe by Julien Alvarez
The Étoile praline was inspired by star anise; this fruit represents determination and boldness, values that reflect the personality of Pastry Chef Julien Alvarez. The mould, part of the VIP (Very Important Praline) line was designed by our designer together with Julien Alvarez. Ètoile tells a real story inspired by the country, culture and personality of the Pastry Chef.
The Ètoile mould signed by Julien Alvarez: a new shape to enrich the VIP line of Martellato.
"ÈTOILE" - Recipe by Julien Alvarez
Halzenut Praline Base
Ingredients:
Ingredient | Unit | X1 |
Sugar | Gr | 606 |
Hazelnuts | Gr | 944 |
Roast the hazelnuts for 25 minutes at 140°C.Meanwhile, caramelize the granulated sugar dry.Pour the hot hazelnuts in and coat them. Place them on a silpat. After complete cooling, partially grind the mixture.Separate the praline.With the rest of the mixture, make the praliné.
Praliné:
Ingredients:
Ingredient | Unit | X1 |
Hazelnut Praliné | Gr | 1000 |
Hazelnut Craquelin | Gr | 75 |
Jivara 40% | Gr | 200 |
Cocoa Butter | Gr | 100 |
Fleur de Sel | Gr | 4 |
Melt the cocoa butter and couverture.Add the praliné and begin the crystallization process.Add the feuilletine and salt flakesUnMold.
Coffee/Tonka Bean Caramel:
Ingredients:
Ingredient | Gr |
Sugar | 333 |
Liquid Cream 35% Fat | 333 |
Arabica Coffee Beans | 47 |
Tonka Bean | 3 |
Butter | 260 |
Salt Flakes | 4 |
Total | 980 |
Bring the cream to a boil.Add the crushed coffee beans (previously roasted for 10 minutes at 150°C), then the grated tonka bean.Infuse for 20 minutes, strain, and adjust the cream weight back to the initial amount (base recipe).Cook the sugar to a dark blonde caramel with fleur de sel and vanilla bean, deglaze with butter, then the boiling cream.Cook again to 108°C, then blend.
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ABOUT Julien Alvarez:
Julien Alvarez is Executive Pastry Chef at Maison Ladurée. His career as a great pastry chef began when he joined The Peninsula in Paris in 2014, before becoming Executive Pastry Chef at Café Pushkin in 2016. But it was at The Bristol, working alongside Éric Frechon, that his reputation took root and he became one of the most talented chefs of his generation.
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