Ingredients
Biscuit Praline
280 g / 9.9 oz   Eggs
208 g / 7.3 oz   Sugar
208 g / 7.3 oz   Almond Flour
140 g / 4.95 oz   White flour
180 g / 6.3 oz   Egg white
100 g / 3.5 oz   Pralinosa

Croquantine
50 g / 1.76 oz   Croquantine, flaky wafers
150 g / 5.3 oz   Ambra 38%
100 g / 3.5 oz   Pralinosa

Panna Cotta Pistache
375 g / 13.2 oz   Heavy cream
35 g / 1.23 oz   Sugar
50 g / 1.76 oz   Pistachiosa
4 g / 0.14 oz   Sheet Gelatin

Mousse Pralinett
200 g / 7 oz   Crème Anglaise, see below
150 g / 5.3 oz   Pralinosa
6 g / .21 oz   Sheet Gelatin
300 g / 10.5 oz   Whipped cream
80g / 2.8 oz   Pistachios, caramelized
80 g / 2.8 oz   Almonds, caramelized

Crème Anglaise
100 g / 3.5 oz   Milk
100 g / 3.5 oz   Cream
50 g / 1.76 oz   Egg yolk
60 g / 2.12 oz   Honey

Preparation
Biscuit Praline
Whip egg yolk well. Fold Almond Flour and white flour into themixture. Whip sugar and egg white to a meringue and fold itcarefully under the mixture. Add the melted Pralinosa and fill upin the cake moulds. Bake at 200°C/392°F.

Croquantine
Mix tempered Ambra 38% with Croquantine and spread out onsilpat. Let it set and cut out a circle.

Panna Cotta Pistache
Boil heavy cream and sugar. Add Pistachiosa, mix well. Foldmelted Sheet Gelatin into it and fill up in Flexipan moulds. Freezea few hours.

Mousse Pralinett
After making the Crème Anglaise, take 200 grams. Add Pralinosa,dissolved Sheet Gelatin and cool down. Before setting, fold inwhipped cream and caramelized crushed nuts.

Crème Anglaise
Mix all ingredients together and heat to 86°C/187°F.

Setting
Place the praline biscuit, half of the mousse pralinett, crème Bruleeand Croquantine. Then place the second praline biscuit and fill upwith Mousse Pralinett. Spread level.

Decoration
Roll out Gianduja to 1.5mm, wrap in the patisserie and freeze again.Remove from freezer. Spray with a chocolate spray gun. Dust withpowdered sugar and decorate with fruits.

Specialty Ingredients
#31340   FELCHLIN-Swiss GIANDUJA DARK WITH HAZELNUTS
#31341   FELCHLIN-Swiss PRALINOSA
#31342   FELCHLIN-Swiss PISTACHIOSA
#31333   FELCHLIN-Swiss CROQUANTINE, FLAKY WAFERS
#31121   FELCHLIN-Swiss AMBRA 38%
#90070   Sheet Gelatin
#90350   Almond Flour