Turron
Crispy waffles and milk truffle nougat
(Created by Claudi Uñó)
Crispy waffles
| Ingredients | Preparation |
|---|---|
|
150 g
milk chocolate Callebaut Select 823NV
50 g cocoa butter Callebaut NCB-HDO3 |
Melt the milk chocolate and the cocoa butter separately as they have different melting points. Finally mix and temper together. |
| 500 g hazelnut praliné Callebaut PRA | Add. |
| 250 g Pailleté Feuilletine Callebaut M7-PAIL | Add and put in desired moulds. Leave to crystallise. |
Gianduja milk truffle
| Ingredients | Preparation |
|---|---|
|
380 g
liquid cream
75 g glucose |
Bring together to the boil. |
|
850 g
milk chocolate Callebaut Select 823NV
200 g chopped pale gianduja Callebaut GIA |
Pour the cream-glucose mixture over the milk chocolate and the gianduja. |
| 150 g butter | Mix in and emulsify with a blender. |
Finishing and presentation
Pour the gianduja milk truffle mixture on the crystallised crispy
waffles preparation and leave to set for 24 hours. Decorate with
white chocolate motives and spray with an airbrush gun.
