Tesko
Makes : 40
-
Long shelflife
-
Chocolate Innovation
Pecan Praline with Maple Syrup & Callebaut W2 garnache and brown butter sponge takes your bon bon's to the next level.Pecan Praline with Maple Syrup & Callebaut W2 garnache and brown butter sponge takes your bon bon's to the next level.
- rok trajanja:
- 3 weeks
Containing: 3 Components
Pecan Praline
Sastojci: Pecan Praline
-
5.3 ozwater
-
1.1 lbCastor Sugar
-
1.1 lbpecan nuts
-
0.1 ozsalt
-
0.1 ozvanilla paste
Priprema: Pecan Praline
- Boil water and sugar until 118°C
- Add macadamia nuts and stir constantly until the nuts are caramelized
- Spread on a sheet to cool and blitz until a spread like consistency forms
Tools
- Saucepan
- Piping Bag
- Hand blender
- Silpat
- Spatula(s)
- Mixing bowls
- Induction
Maple Ganache
Sastojci: Maple Ganache
-
6.6 oz35% cream
-
7.3 ozMaple syrup
-
4.6 ozglucose syrup
-
0.6 ozinvert sugar
Priprema: Maple Ganache
- Cook the cream, maple syrup, glucose and invert Sugar to 107°C
- Allow the temperature to drop to 80°C and stir in chocolate
Tools
- Saucepan
- Thermometer
- Spatula(s)
- Induction
Brown Butter Financier
Sastojci: Brown Butter Financier
-
4.4 ozbutter
-
7.8 ozicing sugar
-
2.3 ozground almonds
-
2.5 ozcake flour
-
0.1 ozbaking powder
-
7.8 ozegg whites
Tools
- Spatula(s)
- Stand Mixer
- Baking Tray
- Mixing bowls
- Sieve
Potrebna vam je podrška sa vašim čokoladnim poslasticama?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments