This is how Alexis Sanson’s ingenious flaky candies with praline are made

It is always exciting to welcome a chef making their debut in our magazine, even if they have already earned a well-deserved reputation as a leading exponent of a new generation of French pastry chefs and chocolatiers. Such is the case with Alexis Sanson, current director of the Chocolate Academy in Paris.

In his debut, Sanson presents products with an intense chocolate flavor, requiring a certain level of technical skill and based on the principle of “excellence in simplicity.”

The best example is these flaky candies with praline, whose recipe you can discover in so good.. magazine 35. They consist of a sugar ribbon shell with a clever folding of cooked sugar and praline to obtain a crispy texture. It is a particularly technical product and difficult to master. We explain the key points of the assembly.

In our magazine, also discover the formula of the caramel!

Discover so good.. magazine 35

 1. Caramel Preparation

• Stretch a portion of the caramel that turns golden upon contact with air. 
• The unstretched portion will be darker and appear in the center of the strip.

2. First Layer

• 200 g of stretched caramel.
• Spread to 25 x 25 cm (using heat).
• Add hazelnut praline.

3. Folding

• Close like a turnover.
• Fold three times (puff pastry effect).
• Keep at 70 °C.

4. Second Layer

• 150 g of stretched caramel.
• Spread to 20 x 20 cm.
• Insert the previous roll.
• Fold three times.
• Keep at 70 °C.

5. Decoration

• Make a strip with:
  • stretched caramel (light)
  • unstretched caramel (dark)
• Wrap the roll.

6. Shaping and Finishing

• Narrow out one end.
• Stretch out: form sticks.
• Press in a mold (abacus): mark the candies.

Enjoy the complete article with the formula of the caramel and these two creations in so good.. magazine 35