Turron Crispy waffles and milk truffle nougat (Created by Claudi Uñó)

Crispy waffles

Ingredients Preparation
150 g milk chocolate Callebaut Select 823NV
50 g
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 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
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.

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