Essentials

FINISHING TOUCHES

BLOND DULCEY FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

Choose your unit of measure for the recipe ingredients

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 your mixture’s total weight
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g

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.

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