SPECIAL PRALINE GLAZING

QUALITIES

This glazing is recommended to cover products that will be stored at room temperature.

It is not recommended if the products are going to be stored at less than 10°C as the glazing will crack, absorb condensation and will lose the desired effect.

 

USES

To glaze madeleines, cakes, financiers and all other type of products that will be stored at room temperature.

 

ADVICE

It is recommended to keep the product to be glazed cool at 10°C so that the glazing sets quickly once the product is glazed

 

TECHNICAL INFORMATION

Store at room temperature or at approximately 15°C

 

Recipe

Created by
  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand

BASIC RECIPE

Ingredients Preparation
  • 2000g
    Nut and dried fruit praline 50%
  • 800g
    cocoa butter
  • 250g
    clarified butter
  1. ​​Mix the praline with the previously melted cocoa and anhydrous butters
  2. Pre-crystallize the glaze at 23°C and glaze the products

 

Nut and dried fruit Pure Pastes 

  • N/R              Pure Hazelnut Paste
  • N/R              Pure Almond Paste

(N/R : Not Recommended)

 

This basic recipe is created for use with pralines. You can adapt the recipe by using different products from the range following the instructions below :

Praliné Onctueux caramélisé

Ingredients Preparation
  • 2000g
    Praliné 50% Hazelnuts
  • 2000g
    Praliné 50% Almonds Hazelnuts

Praliné Onctueux Pur Fruit

Ingredients Preparation
  • 2000g
    Praliné 50% Valencia Almonds
  • 2000g
    Praliné 70% Pistachios

A l’Ancienne

Ingredients Preparation
  • 2000g
    Praliné 65% Héritage Almonds Hazelnuts

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