Christmas twist on a turron

How to make a variation on a Spanish classic? The traditional Spanish turron is made with almonds, honey and egg white, then cut into rectangle shapes. Today, it is often that typical shape which inspires pastry chefs and confectioners to create different variations on the theme. In this recipe, chocolate and nuts lead the flavours. Added decoration of whole nuts and sprinkles can only enhance the eating experience.
Level:
Medium

Crispy waffles

Preparation: Crispy waffles

Melt the milk chocolate and the cocoa butter separately as they have different melting points. Finally mix and temper together.

Ingredients: Crispy waffles

Preparation: Crispy waffles

Add.

Ingredients: Crispy waffles

  • 8.8 oz
    M-7PAIL

Preparation: Crispy waffles

Add and put in desired moulds. Leave to crystallise.

Gianduja milk truffle

Ingredients: Gianduja milk truffle

  • 13.4 oz
    cream
  • 2.6 oz
    glucose

Preparation: Gianduja milk truffle

Bring together to the boil.

Preparation: Gianduja milk truffle

Pour the cream-glucose mixture over the milk chocolate and the gianduja.

Ingredients: Gianduja milk truffle

  • 5.3 oz
    butter

Preparation: Gianduja milk truffle

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.