Anise and mandarin bites
- Level:
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Medium
- Makes:
-
Recipe for approx. 24 units of 10x2,5x1,5 cm
HAZELNUT PRALINE AND MADARIN CREAM
Used products: HAZELNUT PRALINE AND MADARIN CREAM
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2.5 ozanhydrous butter
Preparation: HAZELNUT PRALINE AND MADARIN CREAM
Melt separately
Used products: HAZELNUT PRALINE AND MADARIN CREAM
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0.5 ozgrated mandarin
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
Used products: CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH
Preparation: CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH
Melt
Used products: CHOCOLATE AND PAILLETE FEUILLETINE CRUNCH
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0.2 ozpowdered aniseed
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.
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