Cara Snacking
Εύκολο
Φτιάχνει: 50 sables
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Treat yourself from time to time with an easy-to-follow crunchy caramel milk chocolate snack!
Treat yourself from time to time with an easy-to-follow crunchy caramel milk chocolate snack!
Διάρκεια ζωής:
4 weeks
Conservation:
+16 Celsius
Περιέχει: 3 Συστατικά

CaraCrakine filling

Προετοιμασία: CaraCrakine filling

  1. Mold the shells with Extra Bitter chocolate.
  2. Melt the Alunga 41% and add the praline.
  3. Melt Cara Crakine and add it to the chocolate.
  4. Use it to pipe at a maximum temperature of 28 degrees Celsius.
  5. Leave it to crystallize.
  6. Seal the molds with tempered chocolate.

Praline A l’Ancienne

Συστατικά: Praline A l’Ancienne

  • 300 g
    Raw hazelnuts
  • 300 g
    Raw almonds
  • 400 g
    sugar
  • 100 g
    water
  • 1 each
    Dry vanilla bean
  • 2 g
    Sea salt

Προετοιμασία: Praline A l’Ancienne

  1. Cook the sugar, water, and vanilla to 118 degrees Celsius.
  2. Add the nuts and Fleur de sel, and continue mixing on low heat until it fully caramelizes.
  3. Cool it down on a tray.
  4. Once it's cold, place the mass in the mixer and start grinding until you get a rough paste.
  5. Cool it down on a tray.
  6. Once it's cold, repeat the same process until you reach the desired consistency.
  7. Store it in a cool place.

Alunga 41% Sable

Συστατικά: Alunga 41% Sable

Προετοιμασία: Alunga 41% Sable

  1. Put the cooked streusel in the mixer with the paddle attachment.
  2. Mix until you get a powder.
  3. Melt the chocolate with the cocoa butter.
  4. Add it to the streusel along with the lemon zest.
  5. Place it on a Silpat and let it crystallize.

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