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Bombón praliné avellanas

Receta

  1. Receta

Receta

ingredientes preparación
  • 85g
    NCB-HD706-BY

Sobrecristalizar en pasta

Alisar y fundir la pasta calentándola a 31°C.

  • 110g
    M-8G310-N
  • 6g
    canela en polvo
  • 440g
    PRN-PIE502BY

Incorporar

Guarnecer los moldes añadiendo una avellana caramelizada en el medio.

Dejar cristalizar 12 h a 17°C.

  • CHM-P36ELYS-LN

Obturar con

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