Recipe FLAKE FINGER - Professionals

Ingredients

• SQ extra bitter Guayaquil 64% Barry
• 165 g of Barry hazelnut praline 50%
• 30 g of cocoa butter
• 0.5 g of salt flower
• 50 g of feuilletine
• 85 g of water
• 220 g of caster sugar
• 150 g of glucose
• 165 g of Candia Professional UHT cream 18%
• 6 g of pine buds
• 2 g of salt flower
• 90 g of Candia Professional incorporation butter
• 20 g of Rémy Martin® cognac 50% vol.
• 250 g of flour
• 100 g of icing sugar
• 35 g of hazelnut powder
• 1 g of salt flower
• 2 g of speculoos spices
• 140 g of Candia Professional incorporation butter
• 50 g of whole eggs