Recipe
Make a syrup by cooking the larger portion of water, sugar and glucose. Heat to 104°C (220°F).
Incorporate the sweetened condensed milk then gradually pour it over the melted couverture and COCOA BUTTER.
Immediately mix using an immersion blender to make a perfect emulsion.
Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix using an immersion blender. Store in the refrigerator.
Leave to set for 24 hours before use.
USE: Reheat the frosting to 36-38°C (95-100°F), then mix it using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Ice. For application using a spray gun, add another 50% of the total weight of the recipe in ABSOLU CRISTAL, so 1205g for this recipe.