Bonbons praliné croquant
level 2
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Recipe components
Callebaut® ingredients
HAZELNUT NOUGATINE
Ingredients | Preparation |
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| Cook at 106°C. |
Add in advance. | |
Spread between 2 cooking sheets. |
HAZELNUT PRALINÉ
Ingredients | Preparation |
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Mix. | |
Mix together and add to previous mixture. | |
| Add. |
Poach on inside of moulds. |
FINISHING AND PRESENTATION
Ingredients | Preparation |
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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. |