AMA Recipe featuring Hukambi 53%
An original recipe by Antoine Michelin, Pastry Chef Instructor École Valrhona
Ingredients
- 60% Hazelnut & almond praliné with puffed amaranth
- 70 g HUKAMBI 53%
- 25 g Cocoa butter
- 230 g 60% Nutty Almond & Hazelnut praliné
- 190 g Puffed amaranth
- 4 g Fleur de sel
- 255 g HUKAMBI 53%
- Heavy cream 36% 80 g
- Glucose DE60 475 g
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