7.13
BLOND DULCEY FROSTING New Recipe
7 Days - Between 2-4°C (35-40°F)
Freezing is possible
Ingredients
- 600 g Blond Dulcey 32%
- 300 g Water
- 400 g Sugar
- 500 g Glucose syrup
- 400 g Sweetened condensed milk
- 32 g Gelatin powder
- 160 g Water for the gelatin
- 100 g Cocoa butter
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
- 60 g Water
Select the total weight of your device
Recipe
Make a syrup by cooking the larger portion of water, sugar and glucose. Bake at 104°C (220°F). Add the sweetened condensed milk and rehydrated gelatin. Slowly pour over the melted chocolate 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 again using an immersion blender.
Leave to set for 24 hours before use.
USE: Reheat the frosting to 32-34°C (90-95°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 1575g for this recipe.