Go Nuts
Containing: 2 Components

Preparation

Ingredients: Preparation

  • 200 g
    brown sugar
  • 200 g
    butter

Preparation: Preparation

Mix the brown sugar and the butter.

Ingredients: Preparation

  • 200 g
    marzipan

Preparation: Preparation

Add the marzipan mass and mix.

Ingredients: Preparation

  • 200 g
    whole eggs
  • 130 g
    chopped hazelnuts
  • 100 g
    finely chopped crumble

Preparation: Preparation

Add the whole eggs, the chopped hazelnuts and the chopped crumble, and mix.

Ingredients: Preparation

  • 150 g
    Callebaut Crema Doppia Nocciola

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

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.

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