Magic Potion
I. COMPOSITION Crunchy Base Exotic and Praliné Sauce Exotic Mousse Chocolate Shell Yellow Glaze II. CRUNCHY BASE 165 g Hazelnut praliné 65% 30 g…
Keywords
- add the praliné
- then pour on the gelatin to melt it. Add chocolate
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.veliche.com.
Cooking tools:
- Immersion blender
- Kitchen scale
- Instant-read thermometer
- Piping bag
- Cookie cutter
- Pastry brush
- Silicone truffle mold
- Silicone insert mold
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
- Freezer
- Refrigerator
Ingredients
- 200 g Hazelnut praliné 65%
- 100 g Mango puree
- 40 g Passion puree
- 20 g Passion puree
- 25 g Gelatin mass (1/5)
- 225 g Obsession 30 Belgian white chocolate
- 500 g Whipped Cream 35% Fat
- 100 g Fresh cream 35% fat
- 70 g Sugar
- 410 g Glucose syrup
- 180 g Gelatin mass (1/5)
- 700 g Mirror glaze neutral
- SQ Yellow chocolate coloring
