Bonbons praliné croquant
Recipe
HAZELNUT NOUGATINE
| ingredients | preparation |
|---|---|
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Cook at 106°C. |
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Add in advance. |
Spread between 2 cooking sheets. |
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HAZELNUT PRALINÉ
| ingredients | preparation |
|---|---|
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Mix. |
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Mix together and add to previous mixture. |
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Add. |
Poach on inside of moulds. |
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FINISHING AND PRESENTATION
| ingredients | preparation |
|---|---|
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Clean 2 half-sphere moulds, 3 cm in diameter. Spray gold sparkling dye inside moulds. Spray yellow-coloured cocoa butter with gun. Scrape a round shape with a toothpick. Seal the moulds with a pre-crystallised Origin simple chocolate Callebaut® Sao Tomé. Flush the moulds with a triangle and fill them with piped praliné. Let crystallise for several minutes at 16°C. Seal with a guitar paper for a shiny bottom. |