Christmas twist on a turron
How to make a variation on a Spanish classic? The traditional Spanish turron is made with almonds, honey and egg white, then cut into rectangle shapes. Today, it is often that typical shape which inspires pastry chefs and confectioners to create different variations on the theme. In this recipe, chocolate and nuts lead the flavours. Added decoration of whole nuts and sprinkles can only enhance the eating experience.
- Level:
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Medium
Crispy waffles
Ingredients: Crispy waffles
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5.3 oz
Preparation: Crispy waffles
Melt the milk chocolate and the cocoa butter separately as they have different melting points. Finally mix and temper together.
Ingredients: Crispy waffles
Preparation: Crispy waffles
Add.
Ingredients: Crispy waffles
Preparation: Crispy waffles
Add and put in desired moulds. Leave to crystallise.
Gianduja milk truffle
Ingredients: Gianduja milk truffle
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13.4 ozcream
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2.6 ozglucose
Preparation: Gianduja milk truffle
Bring together to the boil.
Ingredients: Gianduja milk truffle
Preparation: Gianduja milk truffle
Pour the cream-glucose mixture over the milk chocolate and the gianduja.
Ingredients: Gianduja milk truffle
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5.3 ozbutter
Preparation: Gianduja milk truffle
Mix in and emulsify with a blender.
Finishing and presentation
Pour the gianduja milk truffle mixture on the crystallised crispy waffles preparation and leave to set for 24 hours. Decorate with white chocolate motives and spray with an airbrush gun.
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