POPPY AND CARAMEL PRALINE
Difficulty level
Ingredients
| GLUCOSIO | g 150 |
| ZUCCHERO INVERTITO | g 50 |
| poppy seeds - roasted | g 75 |
Preparation
Mix all the ingredients.
Ingredients
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% - tempered | To Taste |
| BURRO DI CACAO - yellow | To Taste |
Preparation
In a praline mould pour a drop of yellow cocoa and another one of dark chocolate, both tempered. Spray with compressed air and wait for the crystallization.
Create an outer shell with SINFONIA FONDENTE 68% and let it crystallize.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt at 29-30°C.
Fill half of the mould with poppy syrup and place in the fridge for 15 minutes.
Fill almost to the top the outer shell with caramel filling.
Place in the fridge for another 15 minutes and close with tempered SINFONIA FONDENTE 68%.
Pastry Chef
