Essentials
FINISHING TOUCHES
PRALINÉ FROSTING
Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable
Ingredients
-
400 gAlmond praline 60%
- 200 g Whipping cream
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
- 60 g Water
- 10 g Gelatin powder
- 50 g Water for the gelatin
Select your mixture’s total weight
For
Recipe
Warm the cream with the rehydrated gelatin and then pour slowly over the praliné.
Immediately mix using an immersion blender to make a perfect emulsion.
Finish with the ABSOLU CRISTAL which you have simmered with the water.
Mix using an immersion blender again.
Use at 30-40°C (85-105°F).
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