Bonbons praliné croquant
- Level:
-
Medium
HAZELNUT NOUGATINE
Ingredients: HAZELNUT NOUGATINE
-
15 gbutter
-
20 gglucose
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20 gmilk
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1 gpectin
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60 gsucrose
Preparation: HAZELNUT NOUGATINE
Cook at 106°C.
Ingredients: HAZELNUT NOUGATINE
Preparation: HAZELNUT NOUGATINE
Add in advance.
Spread between 2 cooking sheets.
Heat at 17°C for 8 minutes. Grind.
HAZELNUT PRALINÉ
Ingredients: HAZELNUT PRALINÉ
Preparation: HAZELNUT PRALINÉ
Mix.
Ingredients: HAZELNUT PRALINÉ
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25 g2815NV
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15 g3826NV
Preparation: HAZELNUT PRALINÉ
Mix together and add to previous mixture.
Ingredients: HAZELNUT PRALINÉ
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20 gchips of nougatine
Preparation: HAZELNUT PRALINÉ
Add.
Poach on inside of moulds.
FINISHING AND PRESENTATION
Ingredients: FINISHING AND PRESENTATION
Preparation: FINISHING AND PRESENTATION
Clean 2 half-sphere moulds, 3 cm in diameter. Spray gold sparkling dye inside moulds. Spray yellow-coloured cocoa butter with gun. Scrape a round shape with a toothpick. Seal the moulds with a pre-crystallised Origin simple chocolate Callebaut® Sao Tomé. Flush the moulds with a triangle and fill them with piped praliné. Let crystallise for several minutes at 16°C. Seal with a guitar paper for a shiny bottom.
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