Anise and mandarin bites

Recipe components

HAZELNUT PRALINE AND MADARIN CREAM

IngredientsPreparation

Melt separately

Combine and pour over the praline and hazelnut paste, then add

Once combine, temper at 23°C

CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH

IngredientsPreparation

Melt

Bring the temperature down to approx. 30°C
Combine

Put into silicone moulds over the hazelnut praline and mandarin cream

OTHER INGREDIENTS

IngredientsPreparation
  • Q.S.
    Milk paint (70% couverture - 30% cocoa butter)

ASSEMBLY

1. Put the bar-shaped silicone moulds onto a tray.
2. Incline the tray at 45° in order to fill one corner of the moulds with the hazelnut praline and mandarin cream.
3. Once set, fill the rest of each mould with Pailleté Feuilletine™ crunch and aniseed.
4. Once the bar has set, demould and apply a fine layer of pre-crystallized milk couverture paint.
5. Leave aside.