Ingredients
-
400 g
Almond praline 60%
- Almond praline 60%
- Hazelnut praline 60%
- 200 g Whipping cream
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
- 60 g Water
- 10 g Gelatin powder
- 50 g Water for the gelatin
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g
Recipe
Warm the cream with the rehydrated gelatin and then pour slowly over the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Finish with the ABSOLU CRISTAL which you have simmered with the water.
Mix using an immersion blender again.
Use at 30-40°C (85-105°F).