Milk Claire Bonbon

Recipe

ingredients	preparation
750g Couvertures - Milk Claire 33% - coins - 5kg bag 200g toasted pumpkin seeds 100g pumpkin seed oil	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).

ingredients	preparation
400g Full-fat cream 400g plum pulp 100g plum brandy 100g butter 50g glucose 530g Couvertures - Milk Claire 33% - coins - 5kg bag	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.