CRUNCHY COCONUT FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO and PRALIN DELICRISP COCONTY 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 tropical filling.
Pipe the crunchy coconut filling to fill up the rest of the cup.
Top off with grated coconut or pieces of dehydrated coconut.
