I'm putting together a 9-inch round entremet, and I want to add a feulletine insert. Does anyone have a formula with exact amounts of chocolate, butter, praline paste and paillete feulletine, for a 9-inch round preparation, so nothing goes to waste?
Thank you in advance,
Here's a recipe that I use for a feulletine base (you may want to cut down the amounts):
1# 8 oz. Feulletine flakes
4# Praline paste
2# 52% chocolate, melted
1/2 c. Canola oil
Melt the paste over a double boiler until smooth and add the remaining ingredients in the order given. If you use a higher percentage of chocolate (like 56% or more), you will need to add more oil. I do suggest you test it first, as I've found that different brands of chocolate produce different results.
This recipe will fill a full sheet pan about 3/8" thick.
Thanks! I made it last week..changed directions, using peanut butter in lieu of praline paste for a twist. You can see the full entremet here http://lisamichele.wordpress.com/2011/01/31/biscuit-joconde-imprimeentremet-peanut-butter-and-chocolate-all-decked-out/