2025
- Level:
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Difficult
- Makes:
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Recipe for 32 bonbons
Almond praliné
Used products: Almond praliné
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200 gsugar
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200 gdry caramel
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200 gpeeled roasted almonds
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155 galmond praline
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.
Pineapple anise cinnamon ganache
Used products: Pineapple anise cinnamon ganache
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65 gpineapple puree 30 BRIX
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1 piece(s)anise
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1 piece(s)cinnamon stick
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6 ginvert sugar
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7 gglucose syrup
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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
Assembly
Used products: Assembly
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Q.S.Cacao Barry® Or Noir™ by Artem Glushkov
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Q.S.fat-soluble white color
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Q.S.fat-soluble green colouring
Preparation: 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.
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