Essentials

FINISHING TOUCHES

CARAÏBE 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

  • 480 g
    • Caraïbe 66%
  • 225 g Water
  • 300 g Sugar
  • 375 g Glucose syrup
  • 300 g Sweetened condensed milk
  • 75 g Cocoa butter
  • 600 g ABSOLU CRISTAL NEUTRAL GLAZE
  • 60 g Water
Select your mixture’s total weight
For
g

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.

You will also love

Do you want to delete this creation?

Do you want to delete this step?