Pear Bread & Milk Claire Praline

Milk Claire Ganache

ingredients preparation
  • 200g
    Cream (Emmi)
  • 30g
  • 30g
    liquid sorbitol
  • 50g
    butter (Emmi)
  • 280g

Bring all the ingredients, except the couverture, to the boil. When it has cooled to 80°C, pour it over the couverture. Blend with a hand-held blender. Leave to cool to 29°C.


Thinly coat the mould with tempered Dark Fahey Couverture. Fill with ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.

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