FRUTTIDOR PERA |
500g |
CHOCOSMART CIOCCOLATO |
490g |
PRALIN DELICRISP NOIR |
210g |
CRUNCHY BEADS MILK |
qb |
CRUNCHY CHOCOLATE FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO and PRALIN DELICRISP NOIR in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Final composition
Half-fill the DOBLA THIMBLE CUP with the creamy pear filling.
Pipe the crunchy chocolate filling to fill up the rest of the cup.
Top off with CRUNCHY BEADS MILK.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
