Difficult
Makes: 40
-
Long shelflife
-
Chocolate Innovation
Pecan Praline with Maple Syrup & Callebaut W2 garnache and brown butter sponge takes your bon bon's to the next level.Pecan Praline with Maple Syrup & Callebaut W2 garnache and brown butter sponge takes your bon bon's to the next level.
- Shelf life:
- 3 weeks
Containing: 3 Components
Pecan Praline
Ingredients: Pecan Praline
-
150 gwater
-
500 gCastor Sugar
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500 gpecan nuts
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2 gsalt
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2 gvanilla paste
Preparation: Pecan Praline
- Boil water and sugar until 118°C
- Add macadamia nuts and stir constantly until the nuts are caramelized
- Spread on a sheet to cool and blitz until a spread like consistency forms
Tools
- Saucepan
- Piping Bag
- Hand blender
- Silpat
- Spatula(s)
- Mixing bowls
- Induction
Maple Ganache
Ingredients: Maple Ganache
-
187 g35% cream
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207 gmaple syrup
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130 gglucose syrup
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17 ginvert sugar
Preparation: Maple Ganache
- Cook the cream, maple syrup, glucose and invert Sugar to 107°C
- Allow the temperature to drop to 80°C and stir in chocolate
Tools
- Saucepan
- Thermometer
- Spatula(s)
- Induction
Brown Butter Financier
Ingredients: Brown Butter Financier
-
125 gbutter
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220 gicing sugar
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65 gground almonds
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70 gcake flour
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2 gbaking powder
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220 gegg whites
Tools
- Spatula(s)
- Stand Mixer
- Baking Tray
- Mixing bowls
- Sieve
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