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EMOTICON BON BON - LOVE

CARAMEL, LEMON AND COCONUT PRALINE

Difficulty level

Ingredients

FARCICIOCK LEMON - Cesarin g 200
TOFFEE D'OR CARAMEL g 100

Preparation

- Combine the two products.

Ingredients

SINFONIA CIOCCOLATO BIANCO g 290
seed oil g 30
g 60
JOYGELATO COCCO g 40

Preparation

- combine all the ingredients together and mix with an immersion blender.

Final composition

- With the help of a pastry bag, insert the caramel and lemon filling into DOBLA's TRUFFLE SHELL HAPPIES ASSORTMENT.
- Finish it all with the coconut filling.
- Close with a drop of white chocolate.

Mirko Scarani
Mirko Scarani

Pastry Chef

Recipe created for you by Mirko Scarani