ENROBED PRALINES

RECIPES

Belcolade products used in this recipe:

Cryst-o-fil Noir

Carré Croquant

Ingredients

300g Cryst-o-fil Noir
30g Hazelnut praline
30g Crousticrepe blonde

Preparation

Make the Cryst-o-fil soft in the micro wave and smooth with a whisk.
Incorporate the hazelnut praline and the Crousticrepe.
Bring this in a square of 8mm and let it crystallize for approx. 1 hour
at a temperature of 18°C.
Bring on both sides tempered chocolate and cut with the guitar
rectangles of 2,5 by 2,5 cm. Enrobe with tempered Lait Selection
and finish with colored crystal sugar.