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  2. Ruby Cabosse Praline - Rosé Champagne

用于制作模制夹心果仁糖的榛果果仁糖馅料

经典中的经典:这份配方指导您制作奶油果仁糖馅料,榛子味道浓郁,流动性充足,非常适宜裱花。配方中含有的n° 823配方牛奶巧克力为馅料带来丰富的乳脂,而纯烘焙榛子酱则赋予甜点浓郁的坚果酱味道。榛子果仁糖在理想状态下(16°C避光储存)进行储存时,保质期约为6个月。

配方

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  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
  1. 用于制作模制夹心果仁糖的果仁糖馅料

用于制作模制夹心果仁糖的果仁糖馅料

配料 配料
  • 450g
    PRA
  • 248g
    PNP
  • 248g
    C823NV
  • 22g
    黄油PF17

混合在一起,放至23℃。
静置冷却,然后闭合外壳。

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