RENO CONCERTO LACTEE CARAMEL |
380g |
JOYPASTE NOCCIOLINA |
125g |
PRALINE AMANDE NOISETTE |
265g |
|
|
60g |
BURRO DI CACAO |
75 g |
CARAMELIZED ALMOND PIECES |
90g |
SINFONIA CARAMEL ORO |
qb |
LACTEE CARAMEL AND PEANUT CREMINO
Ingredients
RENO CONCERTO LACTEE CARAMEL
380g
JOYPASTE NOCCIOLINA
125g
60g
75 g
CARAMELIZED ALMOND PIECES
90g
Preparation
Melt the chocolate with the cocoa butter at 45°C
Add the JOYPASTE NOCCIOLINA, the PRALINE AMANDE NOISETTE and the coconut oil
Pre-crystallize the cremino at 24°C, add the CARAMELIZED ALMON PIECES and pour into the silicone molds.
Allow to crystallize and then remove from molds
Final composition
Cover the cremino with the SINFONIA CARAMEL ORO using a coating trolley
Decorate with half a praline peanut
