RENO CONCERTO LACTEE CARAMEL |
1000g |
JOYCREAM SPECULOOS |
800g |
cinnamon powder |
14-18g |
basic recipe
Ingredients
Preparation
melt chocolate in the microwave, stirring occasionally.
when the chocolate is completely melt at 40°C degree, add JOYCREAM SPECULOOS and cinnamon, mix it.
Final composition
Pour the mixture in a silicone mould covered with a transfer sheet.
Refrigerate at 16-18 °C until the mixture has completely crystallized. If you don't have a crystallizer, you can put the moul in fridge for 1 hours.
When is ready, remove the mould and the transfert sheet and forming pieces of the desired size.
For maintain the nougat is important conserv at maximum 20-22°C.
Davide Lista
Pastry Chef
Davide graduated in 2014 at the hotel school as a pastry chef, immediately enters the world of work as an apprentice in an artisan pastry, then growing in more and more structured realities and with different outlets, bu
Crafted using IRCA Group professional solutions
GELATO
