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  2. Ruby Cabosse Praline - Rosé Champagne

开心果酱

开心果味道略有辛香,可能不是许多大厨的心头好,但却是许多配方中绝佳的底料。这份配方简答好做,可以为您带来可口的开心果坚果酱。制作的关键就在于选用正确的原料。要平衡不加糖的纯开心果酱突出的味道,我们的大厨建议与甜甜的杏仁果仁糖和焦糖可可味的n° 823配方牛奶巧克力混合起来。成品呢?就是涂抹方便的坚果酱,适合涂在任何一种面包上。理想状态下(16°C避光储存)进行储存的保质期约为6个月。。

配方

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. 开心果酱

开心果酱

配料 配料
  • 228g
    C823NV

在35°C融化。

  • 181g
    NPO-PI1
  • 400g
    PRAMA
  • 191g
    黄油PF28

加入,乳化并达到23℃。倒入容器中,立即在16℃下冷却。 结晶后,在容器上放一个盖子。

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