Easy
Containing: 2 Components
Preparation
Ingredients: Preparation
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200 gbrown sugar
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200 gbutter
Preparation: Preparation
Mix the brown sugar and the butter.
Ingredients: Preparation
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200 gmarzipan
Preparation: Preparation
Add the marzipan mass and mix.
Ingredients: Preparation
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200 gwhole eggs
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130 gchopped hazelnuts
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100 gfinely chopped crumble
Preparation: Preparation
Add the whole eggs, the chopped hazelnuts and the chopped crumble, and mix.
Ingredients: Preparation
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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