Pear Bread & Milk Claire Praline

Milk Claire Ganache

Ingredients Preparation
  • 200g
    Cream (Emmi)
  • 30g
    glucose
  • 30g
    liquid sorbitol
  • 50g
    butter (Emmi)

Bring all the ingredients, except the couverture, to the boil. When it has cooled to 80°C, pour it over the couverture. Blend with a hand-held blender. Leave to cool to 29°C.

Assembly

Thinly coat the mould with tempered Dark Fahey Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528