Recipe
Bring the milk and glucose to a boil.
Gradually pour over the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Continue with the warmed purée and add the boiled ABSOLU CRISTAL.
Lastly, add the apricot extract.
Bring the milk and glucose to a boil.
Gradually pour over the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Continue with the warmed purée and add the boiled ABSOLU CRISTAL.
Lastly, add the apricot extract.