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Guilt-free choco-pralines

Recipe by: Valeriaan Gréban

Soft financier cakes filled with a hazelnut-almond praline and topped with a creamy chocolate ganache.

Preparation time

45 min


10 cakes



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For 10 cakes


  • 95 g of butter 
  • 120 g of Zùsto 
  • 95 g almond powder
  • 2 g of baking powder
  • 45 g of flour
  • 4 egg whites


  • 120 g dried fruit (almonds and/or hazelnuts)
  • 80 g of Zùsto

Milk chocolate ganache

  • 110 g + 110 g cream
  • 50 g of milk chocolate
  • 1 sheet of gelatin (1.75g)


  • Silicone Fashion éclair mould – piping bag
  • Piping nozzle – food processor


Preparation method


  1. Make the beurre noisette by melting it over medium heat. You will need to make sure you keep stirring it with a whisk. It should turn a lovely hazelnut colour. Remove the pan from the heat when it stops ‘singing’ and pour the mixture into a bowl to stop it cooking any further.
  2. Mix all of the dried ingredients together in a dish: Zùsto – almond powder – baking powder and flour. 
  3. Add the raw egg whites and whisk together the mixture.
  4. Once the mixture is smooth and properly mixed, pour in the hot – but not boiling! – butter and mix everything together well.
  5. Pour 2/3 of the mixture into the silicone moulds.
  6. Bake at 180° for 19 minutes. Check to see whether it’s done by inserting the tip of a knife.


  1. Roast the dried fruits in the oven at 150° for 15 minutes
  2. Now make a caramel with the Zùsto. Pour it onto baking paper and leave to cool.
  3. Roughly break up the slab of caramel and put it in the food processor along with the cooled dried fruits.
  4. Mix everything together but be careful not to heat it up otherwise you will alter the taste of the praline.

Milk chocolate ganache

  1. Place the gelatin sheet in cold water for 10 minutes. 
  2. Heat approximately half of the cream, remove it from the heat, add the gelatin sheet and mix it all together.
  3. Melt the chocolate in a bain-marie
  4. Pour the hot cream into the melted chocolate in 3 batches.
  5. Add the 2nd half of the cream (the cold cream) and mix it together. Filter the mixture and place it in the refrigerator.
  6. After 12 hours in the fridge, beat the ganache, starting on a low speed

Finishing touches

Fill the financiers with the praline and then pipe the ganache on top using a smooth, notched nozzle.

Nutritional values

To be added soon.

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