ENROBED PRALINES

RECIPES

Belcolade products used in this recipe:

Lait Selection
Cryst-o-fil Blanc

Manons Moka

Ingredients

300g Cryst-o-fil Blanc
6g soluble coffee
8g water
=diluted coffee
30g invert sugar

Preparation

Make the Cryst-o-fil soft in the micro wave and smooth with a whisk.
Incorporate the diluted coffee with the invert sugar. With the piping bag dress this filling on the chocolate bottoms.
On top of this you place the caramelized hazelnut. Let it crystallize during approx.
1 hour at a temperature of 18°C. Enrobe with tempered Lait Selection.