7.16
ALMOND INSPIRATION FROSTING New Recipe
7 Days - Between 2-4°C (35-40°F)
Freezing is possible
Ingredients
- 560 g Almond inspiration
- 300 g Water
- 400 g Sugar
- 500 g Glucose syrup
- 400 g Sweetened condensed milk
- 28 g Gelatin powder
- 140 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 at 104°C (220°F).
Add the sweetened condensed milk and rehydrated gelatin.
Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top.
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 with 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 with 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 1545g for this recipe.