Easy
Containing: 2 Components
Preparation
Ingredients: Preparation
-
200 gbrown sugar
-
200 gbutter
Preparation: Preparation
Mix the brown sugar and the butter.
Ingredients: Preparation
-
200 gmarzipan
Preparation: Preparation
Add the marzipan mass and mix.
Ingredients: Preparation
-
200 gwhole eggs
-
130 gchopped hazelnuts
-
100 gfinely chopped crumble
Preparation: Preparation
Add the whole eggs, the chopped hazelnuts and the chopped crumble, and mix.
Ingredients: Preparation
-
150 gFNN-S1835
Preparation: Preparation
Fold the mixture into the Callebaut® Crema Doppia Nocciola FNN-S1835-651.
Pour the mixture into mould Sasa DeMarle FP-01476 and bake for 20 min at 175°C. Unmould and leave to cool.
Finishing and presentation
Ingredients: Finishing and presentation
-
Q.S.CHM-CC-CRISPE0
-
Q.S.CHR-CC-2CRISE0
Preparation: Finishing and presentation
Glaze with the slightly heated (30°C) Callebaut® Crema of your choice and decorate with Mona Lisa® Crispearls™ in all 5 colours of chocolate.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments