Praline twist | Corman International

Ingredients

• 250 g T55 flour
• 250 g plain flour
• 80 g cocoa powder
• QS red food colouring
• 10 g salt
• 70 g sugar
• 20 g yeast
• 330 g milk
• 50 g Extra Butter 82% fat – Sheet
• 835 g T55 flour
• 835 g T45 flour
• 65 g yeast
• 860 g milk
• 30 g salt
• 190 g sugar
• 165 g Extra Butter 82% fat – Sheet
• 1 kg Extra Butter 82% fat – Sheet
• 500 g cream cheese
• 125 g praliné pécan
• 125 g hazelnut almond praliné
• 200 g almond paste 50%
• 50 g flour
• 80 g eggs
• 200 g Egg yolks
• 200 g milk
• QS salt
• 250 g water
• 250 g raw sugar
• 100 g glucose
• 70 g gum arabic