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Good For Me
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Chocolate Innovation
A Breton biscuit with a surprising praline caramel heart, coated with a Seleccion chocolate. The alliance of nutty flavours reminiscent of the Mediterranean roots of Chocovic products with the strong and pure flavours of the Maragda dark chocolateA Breton biscuit with a surprising praline caramel heart, coated with a Seleccion chocolate. The alliance of nutty flavours reminiscent of the Mediterranean roots of Chocovic products with the strong and pure flavours of the Maragda dark chocolateA Breton biscuit with a surprising praline caramel heart, coated with a Seleccion chocolate. The alliance of nutty flavo...
- Shelf life:
- 3 days
- Conservation:
- +16 Celsius
Breton cocoa sablé biscuit
Ingredients: Breton cocoa sablé biscuit
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470 gFlour
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30 gDCP-20R03-CV
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20 gbaking powder
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250 gbutter
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250 gsugar
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100 gEgg yolk
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5 gsalt
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gNAN-SA-AL70
Preparation: Breton cocoa sablé biscuit
Mix the butter, sugar and salt in the blender
Add the yolk and finally the flour and the baking soda
Roll out to 3 mm and freeze.
Cut 6 cm diameter discs and place caramelised almond sticks on one half.
Bake at 160ºC for approximately 15 minutes with the oven vent open.
Allow to cool and set aside.
Praline caramel
Ingredients: Praline caramel
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155 g35% MG UHT cream
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120 gsugar
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100 gDE 44 glucose syrup
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20 gwater
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50 gbutter
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30 gPRN-HA50C2CV
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1 piece(s)Vanilla pod
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1 gsalt
Preparation: Praline caramel
Heat the cream, ½ of the glucose syrup, the salt and the vanilla pod.
Cook the water, sugar, salt and ½ of the glucose at 205ºC.
Scald with the cream and cook at 110ºC.
Add the butter, the praline and emulsify with the blender.
Lower the temperature to approximately 40ºC and re-emulsify
To Finish
Ingredients: To Finish
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1 Q.S.CHD-O68MARA
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1 Q.S.F030604
Preparation: To Finish
Spoon 15 g of the caramel praline on top of a Breton sablé disc.
Close with another disc with the almond sticks on top.
Bathe with pre-crystallized Maragda dark chocolate couverture.
Decorate with Mona Lisa metallic gold dust.
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