Pralina Black Sesame Seed

An original recipe by L'École Valrhona

Makes 6 logs (Debuyer mold ref. 1716.53) for aounrd 30 pieces 

Black Sesame Seed Cake Batter
250 g Whole eggs
325 g  Sugar
     2 g Fine salt
135 g Whipping cream 35%
150 g All-prupose flour
     3 g Baking powder
  62 g Liquid clarified butter
  65 g Sesame paste

Mix the sugar with the whole eggs, salt and cream. Sift the flour and baking powder and add to the mixture. Add the sesame paste. Heat the liquid butter to 40/45°C (104/113°F) then add to the mixture. Set the cake batter aside in the refrigerator for several hours before baking.

Praliné Marzipan
 140 g Egg Whites
 600 g ALMOND PASTE 55 %
Mix the egg whites tempered with the Almond Hazelnut Praliné 50%. Using a mixer, loosen the ALMOND PASTE 55%  with the praliné/egg white mixture.


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