MOULDED PRALINES

RECIPES

Belcolade products used in this recipe:

Lait Collection Venezuela 43
Blanc Intense

Dulce De Leche

Ingredients

Belcolade Blanc Intense X516/G 300g
Crystal sugar 60g
Glucose 50g
Cream ( 35% fat content) 365g
Vanilla Sticks 2 pieces
Butter 65g

Preparation

Heat up the Cream with Vanilla Stick.
Make a light caramel using the Glucose and the Crystal Sugar.
Add the heated Cream step by step to the light caramel.
When the cream has a temperature of 75°C pass through a sieve directly onto the Blanc Intense.
Mix well and using a hand mixer make the filling smooth and homogenous.
When the ganache reaches 35°C, add the Butter and mix again.
This ganache has to be at a temperature of 26°C before you fill up your pre-made chocolate shell/mould, made using Belcolade Lait Collection Venezuela 43.
Leave to crystallize for 12 hours at a temperature of 18°C with an average humidity level lower than 60%.
Close the chocolate shell using tempered Belcolade Blanc Intense and immediately sprinkle the top with brown cane sugar.