Bonbons praliné croquant

Level:
Medium

HAZELNUT NOUGATINE

Ingredients: HAZELNUT NOUGATINE

  • 15 g
    butter
  • 20 g
    glucose
  • 20 g
    milk
  • 1 g
    pectin
  • 60 g
    sucrose

Preparation: HAZELNUT NOUGATINE

Cook at 106°C. 

Ingredients: HAZELNUT NOUGATINE

Preparation: HAZELNUT NOUGATINE

Add in advance. 

Spread between 2 cooking sheets.
Heat at 17°C for 8 minutes. Grind. 

FINISHING AND PRESENTATION

Ingredients: FINISHING AND PRESENTATION

Preparation: FINISHING AND PRESENTATION

Clean 2 half-sphere moulds, 3 cm in diameter. Spray gold sparkling dye inside moulds. Spray yellow-coloured cocoa butter with gun. Scrape a round shape with a toothpick. Seal the moulds with a pre-crystallised Origin simple chocolate Callebaut® Sao Tomé. Flush the moulds with a triangle and fill them with piped praliné. Let crystallise for several minutes at 16°C. Seal with a guitar paper for a shiny bottom.