NUTTY
TABLETS

Niveau de complexité  

CT C501 SR

Composition

  • Praliné Chicorée Orange
  • Ganache Noisette
  • Praliné Cacahuète
  • Préparation Praliné
  • Ganache Noix

Mode opératoire

1 Praliné Chicorée Orange
Ingrédients
  • Morceaux d'Amandes grillées 30 g
  • Chicorée en Poudre 3 g
  • Zestes d’Orange 5 g
  • Praliné Amande Doux 59% PatisFrance 220 g
  • Belcolade Selection Lait 34% Cacao-Trace Réduit en Sucre 130 g
Préparation
  • Mix all the ingredients together and heat to 40°C. Temper the filling at 26°C and fill in a prepared and colored almond mold, molded with Belcolade Selection Lait Sugar-Reduced Cacao-Trace.
  • Put in a fridge at 4°C for 5 min. Leave to set for 6 hours at 16°C with the relative humidity below 60%. Close with tempered Belcolade Selection Lait Sugar-Reduced Cacao-Trace chocolate and then demold.

Mold ref: Chocolate World CW1190

2 Ganache Noisette
Ingrédients
  • Crème 35% MG 330 g
  • Glucose 120 g
  • Sorbitol 20 g
  • Chicorée 5 g
  • Beurre 35 g
  • Noisettes du Piémont QS
Préparation
  • Heat the cream, glucose, sorbitol, and chicory to 80°C and pour on the Belcolade Selection Noir Sugar-Reduced Cacao-Trace.
  • Incorporate the butter once the ganache reaches a temperature between 35- 38°C. Create an emulsion with a hand whisk, and avoid incorporating any air.
  • Put the ganache in a piping bag (30°C) and fill in a prepared and colored hazelnut mold, molded with Belcolade Selection Lait Sugar-Reduced Cacao-Trace (put in every hazelnut shape of the mold a Piemonte hazelnut).
  • Leave to crystallize for 12 hours at 16-18°C, with humidity below 60%.
  • Close the molds with tempered Belcolade Selection Lait Sugar-Reduced Cacao-Trace.

Mold ref: Chocolate World CW1386

3 Praliné Cacahuète
Ingrédients
  • Sucre 70 g
  • Eau 25 g
  • Cacahuètes 100 g
  • Sel 4 g
Préparation
  • Mix the sugar and water in a pan and heat to 118°C.
  • Rub the peanuts into the mixture to create a sandy texture. Return to the heat and caramelize the mixture, stirring continuously with a spatula.
  • When the cooking is finished, add the salt and pour on a silicone sheet. After cooling, grind the mixture with a robot cutter until you obtain a praliné.
4 Préparation Praliné
Ingrédients
  • Praliné Cacahuète 170 g
  • Beurre de Cacahuète 80 g
  • Belcolade Selection Lait Cacao-Trace Réduit en Sucre 150 g
  • Belcolade Selection Noir Cacao-Trace Réduit en Sucre 75 g
Préparation
  • Mix all the  ingredients together and heat to 40°C. Temper the filling at 26°C and fill in a prepared and colored peanut mold, molded with Belcolade Selection Lait Sugar Reduced Cacao-Trace. Put in a fridge at 4°C for 5 min.
  • Leave to set for 6 hours at 16°C with the relative humidity below 60%. Close with tempered Belcolade Selection Lait Sugar Reduced chocolate and then demold.

Mold ref: Chocolate World CW1578

5 Ganache Noix
Ingrédients
  • Crème 35% MG 340 g
  • Glucose 55 g
  • Sorbitol 20 g
  • Belcolade Selection Noir Cacao-Trace Réduit en Sucre 75 g
  • Belcolade Selection Lait Cacao-Trace Réduit en Sucre 470 g
  • Huile de Noix 40 g
  • Noix Grillées QS
Préparation
  • Heat the cream, glucose, and sorbitol to 80°C and pour on the Belcolade Selection Lait Sugar-Reduced Cacao-Trace and Belcolade Noir Ebony Cacao-Trace. Incorporate the walnut oil. Create an emulsion with a hand whisk, and avoid incorporating any air.
  • Put the ganache in a piping bag (30°C) and fill in a prepared and colored walnut mold, molded with Belcolade Selection Noir Sugar Reduced Cacao-Trace.
  • Leave to crystallize for 12 hours at 16-18°C, with humidity below 60%. Close the molds with tempered Belcolade Selection Noir Sugar-Reduced Cacao-Trace.

Mold ref: Chocolate world CW1093

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