Crunchy Bouchée

Recipe

ingredients	preparation
100g milk 100g glucose 60g sorbitol 25g cocoa powder	Bring to a boil
100g CHD-Q65MADINOP	Pour over
10g NH pectin 500g PRN-HA50CBY	Add with
Mix together and let crystallize in a pot.

ingredients	preparation
100g puffed rice 1000g CHD-Q65MADINOP 50g finely chopped lemon zest 300g PRN-HA50CBY	Mix together
At 32°C, pour in a 0.02 in / 5 mm high frame, cut in slices and poach Hazelnut cream in a curve shape.
chopped hazelnuts	Decorate with chopped hazelnuts and enrobe