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Bonbon Praline Halzenut
Ingredients:
- Mycryo® cocoa butter
- Praliné Hazelnut Piemont Lenôtre
- Pure Nut Pastes
- Milk couverture ELYSEE Lenôtre
Recipe
Recipe for 3 Cacao Barry sheets of semi-spherical bonbon moulds (Ref. MLD-090135-M00)
| Preparation | Ingredients |
| Overcrystallise | 85 g Mycryo® cocoa butter into a paste by heating and blending it with a paddle attachment |
| Smooth out and melt | the paste by heating it to 31°C |
| Mix into | 440 g Praline Hazelnut Piemont Lenôtre
110 g hazelnut paste Favorites Hazelnuts 6 g powdered cinnamon |
| Garnish the shells with | one caramelised hazelnut placed in the middle |
| Leave to crystallise for 12 hours at 17°C | |
| Seal |