BOREAS
Spread the Crisp between two sheets of confectionery dipping paper, freeze, then cut into 2 x 55cm strips. Store the strips in the freezer. se a 15mm plain
Ingredients
- 1260 g Milk
- 840 g Glucose DE 60
- 840 g Caster sugar
- 170 g Dextrose
- 840 g Egg yolks
- 2180 g Whipping cream
- 1880 g 50% ALMOND PRALINÉ
- 65 g Water
- 25 g Dextrose
- 30 g ABSOLU CRISTAL NEUTRAL GLAZE
- 85 g MANJARI 64%
- 20 g P125 CŒUR DE GUANAJA
- 150g COCOA BUTTER
- 350g GUANAJA 70%
- 100 g Water
- 140 g Dextrose
- 60 g Glucose DE 60
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
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