Gingerbread praline | Caprimo
Recipe of Belgian Chocolate Hero Walter Serbruyn
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.barry-callebaut.com.
Ingredients
- 320 g 35% cream
- 35 g glucose
- 1 g cinnamon powder
- 100 g gingerbread
- 670 g 826NV
- 150 g butter
- 100 g C811NV
- 200 g 826NV
- 10 g cinnamon powder
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