Microwave Sponge (Praliné Base and Variations)

Qualities: Results in a very airy, light and delicate product; quick to prepare and can be made in small quantities.

Uses: Ideal for assembling desserts or as a final touch in decorating cakes/pastries. Once cooked, it can be frozen and used when necessary.

Basic recipe

• 220 g nut and dried fruit praline 50%
• 180 g egg whites
• 30 g weak flour
• 2 g salt

1. Mix all the ingredients while cold in a mixer, then strain.
2. Put the mixture into a siphon with 3 gas cartridges, then shake vigorously.
3. Pierce the bottom of plastic glasses and fill less than half a glass with the sponge mixture.
4. Cook in the microwave at 900W for approximately 40 seconds.

Variations (substitute the praline 50% with):

• Pure dried fruit paste: 110 g pure paste 100% hazelnuts + 110 g caster sugar, or 110 g pure paste 100% almonds + 110 g caster sugar.
• Praliné Onctueux caramélisé: 220 g praliné 50% almonds/hazelnuts, or 220 g praline 50% noisettes, or 220 g praliné 50% hazelnuts.
• Praliné Onctueux Pur Fruit: 220 g praliné 55% noisettes Piémont, 220 g praliné 50% Valencia almonds, 157 g praliné 70% pistachios, 63 g caster sugar.
• A l'Ancienne: praliné 65% héritage almonds/hazelnuts.

Advice: Clean the siphon thoroughly before use so it does not clog during the process. Pierce the bottom of the plastic glasses used for cooking to let vapour escape during cooking.