
Used Cacao Barry products
Fall / Winter
Caramelised almond and spice dragée

Level
level 2
Dosage
Ingredients for around 5,400 g of dragées
Used Cacao Barry products
Recipe components
CARAMELISED ALMONDS
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ALMOND GIANDUJA
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INGREDIENTS FOR THE DRAGÉE
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MIXED SPICE 66 g Powdered cinnamon Mix all the ingredients together into a single powder. Comments: Begin the dragée forming operation at a low speed in order to prevent the caramel structure from breaking up and so that the fat comes out of the nuts. Temp. premises: 20ºC approx. |