Muscadines

Used Cacao Barry products
Gianduja Plaisir (Lenôtre)
M-8G310-N-621
Inaya™ 65%
Deodorized Cocoa Butter
Snack

Muscadines

Print
Level
level 2
Dosage
Ingredients for a 36x36cm, 1,5cm high frame
Steps
  1. MUSCADINES
  2. OTHER
  3. ASSEMBLY
Used Cacao Barry products
Gianduja Plaisir (Lenôtre)
M-8G310-N-621
Inaya™ 65%
Deodorized Cocoa Butter

MUSCADINES

IngredientsPreparation
  • 500g
    35% fat liquid cream
  • 100g
    glucose syrup DE 44
  • 125g
    dextrose
  • 140g
    Cointreau

Heat to 30°C
  • 5g
    orange peel slices

Add

Blen in a mixer
Gradually pour over the next mixture that was preivously melted at approx. 45°C

Emulsify carefully
Pre-crystallize at approx. 30°C and pour into the frame
Leave aside for a few hours until set

OTHER

ASSEMBLY

1. Once the filling has set, cut out 15x30mm strips.
2. Dip into previously pre-crystallized milk couverture.
3. Finish by covering in equal quantities of caster sugar and dextrose.
4. Leave aside.
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