Original creation by
Serge GRANGER,
Chocolate Maker Confectioner
Formateur international
NUT PRALINE
Chef :
Brand
Quantity :
Recipe for around 150 pieces
Ingredients
No ingredients.
Step
Bring to the boil:
150 g cream 35%
100 g inverted sugar
Pour on:
150 g milk couverture chocolate 36%
75 g cocoa butter
Then mix:
500 g almond praline 60%
250 g hazelnut paste
Add:
75 g chopped walnuts
75 g Cointreau® 60% vol.
Cristalise to 20°C.Make an emulsion and pour into a frame (10 mm).
Cut and coat with dark couverture chocolate.
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