Marc de champagne

Making homemade pralines was never easier than with this ready-to-use ganache. Simply soften it before piping the crème into chocolate shells. Crème à la Carte contains white chocolate, cream and a dash of liqueur or alcohol. It brings out more powerful flavours and is extends the shelf life of your pralines.
Level:
Medium

Marc de champagne

Ingredients: Marc de champagne

  • 200 g
    CHAMP-KREM

Preparation: Marc de champagne

Slightly heat if needed to soften the texture.

Pipe into the moulded praline shells, leave to cool and then close.