Preparation

Ingredients: Preparation

  • 200 g
    brown sugar
  • 200 g
    butter

Preparation: Preparation

Mix the brown sugar and the butter.

Ingredients: Preparation

  • 200 g
    marzipan

Preparation: Preparation

Add the marzipan mass and mix.

Ingredients: Preparation

  • 200 g
    whole eggs
  • 130 g
    chopped hazelnuts
  • 100 g
    finely chopped crumble

Preparation: Preparation

Add the whole eggs, the chopped hazelnuts and the chopped crumble, and mix.

Preparation: Preparation

Fold the mixture into the Callebaut® Crema Doppia Nocciola FNN-S1835-651.

Pour the mixture into mould Sasa DeMarle FP-01476 and bake for 20 min at 175°C. Unmould and leave to cool.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    CHD-CC-CRISP
  • Q.S.
    CHW-CC-CRISPE0
  • Q.S.
    CHR-CC-2CRISE0
  • Q.S.
    CHF-CC-CCRISE0
  • Q.S.
    CHM-CC-CRISPE0

Preparation: Finishing and presentation

Glaze with the slightly heated (30°C) Callebaut® Crema of your choice and decorate with Mona Lisa® Crispearls™ in all 5 colours of chocolate.