Crunchy Bouchée

Crunchy Bouchée

level 1

Recipe components

Used Cacao Barry products

Hazelnut cream

IngredientsPreparation
  • 100g
    milk
  • 100g
    glucose
  • 60g
    sorbitol
  • 25g
    cocoa powder

Bring to a boil

Pour over

  • 10g
    NH pectin
  • 500g
    Praliné Onctueux 50% Noisettes

Add with

Mix together and let crystallize in a pot.

Citrus Madirofolo crunch

IngredientsPreparation
  • 100g
    puffed rice
  • 50g
    finely chopped lemon zest
  • 300g
    Praliné Onctueux 50% Noisettes

Mix together

At 32°C, pour in a 0.02 in / 5 mm high frame, cut in slices and poach Hazelnut cream in a curve shape.

  • chopped hazelnuts

​Decorate with chopped hazelnuts and enrobe