Anise and mandarin bites

Anise and mandarin bites

Level:
Medium
Makes:
Recipe for approx. 24 units of 10x2,5x1,5 cm

HAZELNUT PRALINE AND MADARIN CREAM

Used products: HAZELNUT PRALINE AND MADARIN CREAM

Preparation: HAZELNUT PRALINE AND MADARIN CREAM

Melt separately

Used products: HAZELNUT PRALINE AND MADARIN CREAM

Preparation: HAZELNUT PRALINE AND MADARIN CREAM

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

Once combine, temper at 23°C

CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH

Preparation: CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH

Melt

Used products: CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH

Preparation: CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH

Bring the temperature down to approx. 30°C
Combine

Put into silicone moulds over the hazelnut praline and mandarin cream

OTHER INGREDIENTS

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.