Marc de champagne
Making homemade pralines was never easier than with this ready-to-use ganache. Simply soften it before piping the crème into chocolate shells. Crème à la Carte contains white chocolate, cream and a dash of liqueur or alcohol. It brings out more powerful flavours and is extends the shelf life of your pralines.
- Level:
-
Medium
Marc de champagne
Ingredients: Marc de champagne
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200 gCHAMP-KREM
Preparation: Marc de champagne
Slightly heat if needed to soften the texture.
Pipe into the moulded praline shells, leave to cool and then close.
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