Madagascar Bonbon
- Nivel:
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- Se obtiene:
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approx. 180 pieces
Preparation
Ingredientes: Preparation
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550 gCrema entera
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100 gmantequilla
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45 gel azúcar invertido
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45 gglucosa
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690 gCHD-N089MAD-E6
Preparation: Preparation
Bring cream, butter, invert sugar and glucose to a boil. Leave to cool to 80°C and pour over couverture solids. Homogenise well with a hand blender and leave to cool to 29°C. Pour the mass between two metal bars to approx. 8 mm. Leave to crystallise overnight and cut with a guitar cutter. Dip into crystallised Dark Madagascar couverture and garnish as desired.
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