glaze praline and coffee

glaze praline and coffee

Ingredients Preparation
  • 650g
  • 115g
    espresso coffee
  • 250g
  • 15g
    gelatin leaves
  • 230g
    hazelnut paste
  • 270g
    cold neutral gelatine

Heat the cream with the coffee.
Add the glucose.
Add the gelatine leaves and strain.
Pour over the praliné and the hazelnut paste and emulsify.
Mix in the neutral gelatine and perfect the emulsion.
Place in the refrigerator.
Glaze at 40 ºC.

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