Muscadines

MUSCADINES

Ingredients Preparation
  • 500g
    35% fat liquid cream
  • 100g
    glucose syrup DE 44
  • 125g
    dextrose
  • 140g
    Cointreau

Heat to 30°C

  • 5g
    orange peel slices

Add

  • 340g
    Gianduja Plaisir (Lenôtre)
  • 400g
    Praline 50% Noisettes
  • 340g
    Inaya™
  • 280g
    Deodorized Cocoa Butter

Blen in a mixer
Gradually pour over the next mixture that was preivously melted at approx. 45°C

Emulsify carefully
Pre-crystallize at approx. 30°C and pour into the frame
Leave aside for a few hours until set

OTHER

Ingredients Preparation
  • Q.S.
    Lactée Supérieure
  • Q.S.
    (equal parts) caster sugar and cornflour

ASSEMBLY

1. Once the filling has set, cut out 15x30mm strips.
2. Dip into previously pre-crystallized milk couverture.
3. Finish by covering in equal quantities of caster sugar and dextrose.
4. Leave aside.

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