Used products: Almond praliné
Preparation: Almond praliné
Make a dry caramel. Put on silicone mat and leave to cool. Crush slightly. Grind together almonds and caramel in a paste with food processor. Mix well melted cocoa butter with almond praline.
Used products: Pineapple anise cinnamon ganache
65 gpineapple puree 30 BRIX
1 piece(s)cinnamon stick
6 ginvert sugar
7 gglucose syrup
3,5 gunsalted butter 85%
Preparation: Pineapple anise cinnamon ganache
Heat puree with anise and cinnamon. Take out spices. Mix together with rest of ingredients and make an emulsion with food processor at 45°C
Used products: Assembly
Spray moulds with green and white coloured Cacao Barry - Cocoa Butter 100%. Make the shell with Or Noir. Pipe one mold with pineapple ganache and fill the other mold with praline.