Meet Christophe, a remarkable pastry chef who trained at La Côte Basque in New York and refined his craft alongside Chef Alain Ducasse in Paris. After leading global dessert operations for Alain Ducasse Enterprise and Annabel's in London, Christophe is now Executive Pastry Chef at the one and only Atlantis, The Royal, Dubai.
Method
HAZELNUT PRALINE TABLET
| WEISS Hazelnut Praline Romaine 50/50 | 1000g |
| Cocoa Butter | 100g |
| WEISS Milk Madalait 35% | 200g |
| Sea Salt | 4g |
Melt the chocolate then mix with. Put in the chiller until it is set. Chop in small piece then mix with the Paddle and warm a bit with the torch. Emulsify the mixture then frame it at 0.5cm and let it set. Cut the desired size then fill up the chocolate mould with Madalait 35% press the praline insert in the middle then close with extra chocolate.
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