Recipe MOUTHFUL: CENTAUR - Professionals

Ingredients

• 80 g caster sugar
• 25 g glucose
• Pinch of salt
• 90 g hazelnut paste
• 2,5 g gelatine sheet
• 140 g pouring cream (35% MF)
• 25 g St-Rémy® brandy 60%
• 200 g pouring cream (35% MF)
• 1,5 vanilla pods
• 40 g inverted sugar
• 5 g liquid vanilla
• 300 g milk couverture chocolate 36%
• 130 g dark couverture chocolate 70%
• 65 g salted butter
• 40 g St-Rémy® brandy 60%
• 140 g milk couverture chocolate 36%
• 70 g buckwheat* or puffed rice
• 200 g dark couverture chocolate
• 200 g cocoa butter