Milk Claire Bonbon

Crush praliné and pumpkin seeds in a food processor and combine until seeds are evenly crushed. Melt couverture and add to the praline. Combine well then spread thinly into a frame (03 mm).

Bring cream, butter, and glucose to a boil. Leave to cool to 80°C then pour over couverture. Homogenise well with hand blender then leave to cool to 29° C. Spread to 8 mm between metals bars and leave to crystallise overnight. Cut into squares with guitar cutter.