Lako
Makes : 50 sables
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Good to go
Treat yourself from time to time with an easy-to-follow crunchy caramel milk chocolate snack!Treat yourself from time to time with an easy-to-follow crunchy caramel milk chocolate snack!
- rok trajanja:
- 4 weeks
- Conservation:
- +16 Celsius
Containing: 3 Components
CaraCrakine filling
Sastojci: CaraCrakine filling
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1.1 ozPraline A L’Ancienne
Priprema: CaraCrakine filling
- Mold the shells with Extra Bitter chocolate.
- Melt the Alunga 41% and add the praline.
- Melt Cara Crakine and add it to the chocolate.
- Use it to pipe at a maximum temperature of 28 degrees Celsius.
- Leave it to crystallize.
- Seal the molds with tempered chocolate.
Praline A l’Ancienne
Sastojci: Praline A l’Ancienne
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10.6 ozRaw hazelnuts
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10.6 ozRaw almonds
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14.1 ozsugar
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3.5 ozwater
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1 eachDry vanilla bean
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0.1 ozSea salt
Priprema: Praline A l’Ancienne
- Cook the sugar, water, and vanilla to 118 degrees Celsius.
- Add the nuts and Fleur de sel, and continue mixing on low heat until it fully caramelizes.
- Cool it down on a tray.
- Once it's cold, place the mass in the mixer and start grinding until you get a rough paste.
- Cool it down on a tray.
- Once it's cold, repeat the same process until you reach the desired consistency.
- Store it in a cool place.
Alunga 41% Sable
Sastojci: Alunga 41% Sable
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7.9 ozcooked hazelnut streuzel
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1/2 zestlemon
Priprema: Alunga 41% Sable
- Put the cooked streusel in the mixer with the paddle attachment.
- Mix until you get a powder.
- Melt the chocolate with the cocoa butter.
- Add it to the streusel along with the lemon zest.
- Place it on a Silpat and let it crystallize.
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