Praline twist | Corman International

Name: 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

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A recipe for Baker-Pastry Chef | Recipe calculated for 45 pieces | 7 completion stages

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.

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