Hazelnut Praliné Christmas Party | Veliche
I. INGREDIENTS Hazelnut praliné 65% Emotion 58 Belgian dark chocolate couverture Sensation 72 Belgian dark chocolate couverture Intense 35 Belgian…
Keywords
- Ø 2.8 cm (bauble) Bonbon mould
- fold in the pâte à bombe with a spatula. Finally
- sugar (2)
- sugar (2) and water (2). Heat the cream
- glucose and sugar (1). Add the High fat Cocoa Powder paste while stirring
- and heat the mixture to 105°C. When heated
Ingredients
- Hazelnut praliné 65%
- Emotion 58 Belgian dark chocolate couverture
- Sensation 72 Belgian dark chocolate couverture
- Intense 35 Belgian milk chocolate couverture
- Obsession 30 Belgian white chocolate
- Crispy Crunchies
- High fat Cocoa Powder
- Fresh egg white
- Sugar (1)
- Whole egg
- Sugar (2)
- Almond powder
- Flour
- Salt
- Butter
- Caramelised hazelnut pieces (sprinkle over the biscuits)
- Milk
- Cream
- Egg yolk
- Gelatine powder
- Water
- Gelatine
- Water (1)
- Water (2)
- Glucose
- Emotion 58 Belgian dark couverture chocolate
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