Almond milk and roasted hazelnut foam
- 1,5 oz. hazelnut liqueur
- 5 oz. of almond milk infused with roasted hazelnut powder
- 1/4 of galimousse
- 0,1 tbs of whipped cream stabilizer
Mix all the ingredients in an electric mixer until obtaining a foam.
THE RECIPE
- 1 oz. Tigre Blanc Alambic Edition® infused with praline
- 1 oz. almond milk infused with roasted hazelnut powder
- 1/4 oz. homemade vanilla syrup
- Almond milk and roasted hazelnut foam
Pour in a shaker filled with ice, Tigre Blanc Alambic Edition® infused with praline, almond milk infused with roasted hazelnut powder and the homemade vanilla syrup. Shake and strain twice in a shot glass. Place delicately the foam on the liquid and the Paris-Brest pastry on the shot glass. Serve with a spoon.
the paris brest cocktail
This subtle mix of textures will awaken your taste buds. Fresh, crisp and unctuous, let yourself go to a moment of emotion!
The cocktail
MATERIAL
- 1 shaker
- 1 strainer
- 1 electric mixer
Homemade almond milk infused with roasted hazelnut powder
Preheat oven to 300 Fahrenheit and cook 3 1/3 cups of hazelnut powder for 20 minutes. Take 1/2 cup of the mix and add it in 2 pintes of almond milk and let infuse for 24 hours in the refrigerator. Strain before putting back in the cold.
Homemade vanilla syrup
In a pan, pour 1 pinte of water and add 2 3/4 cups of vanilla-flavored brown sugar and bring to boil for 20 minutes. Let it reste before putting it in the refrigerator.
Homemade praline Tigre Blanc Alambic Edition®
Pour 1,5 oz. of pralin dough in a bottle of Tigre Blanc Alambic Edition® and let infuse for 24 hours.
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