Bonbons praliné croquant

level 2

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Callebaut® ingredients

HAZELNUT NOUGATINE

Ingredients	Preparation
15g butter 20g glucose 20g milk 1g pectin 60g sucrose	Cook at 106°C.
60g Callebaut - - Nuts - Hazelnut Bresilienne - 5kg Vaccum Bag	Add in advance.
Spread between 2 cooking sheets. Heat at 17°C for 8 minutes. Grind.

HAZELNUT PRALINÉ

Ingredients	Preparation
11g Callebaut - Giandujas & Nut Creams - Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket 187g Callebaut - Giandujas & Nut Creams - Nuts - Hazelnut Praline - 5kg Bucket	Mix.
25g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 2815 - 10kg Callets 15g 3826NV	Mix together and add to previous mixture.
20g chips of nougatine	Add.
Poach on inside of moulds.

FINISHING AND PRESENTATION

Ingredients	Preparation
Q.S. Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Sao Thomé - 2.5kg Callets	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.

Ingredients

Preparation

Q.S.

Callebaut - Single Origin Chocolate - Dark Origin Chocolate - Sao Thomé - 2.5kg Callets

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.