Medium
Makes: 35
-
Good to go
-
High profit
-
Long shelflife
Modern way of presenting a crispy and tasty cluster filled with nuts and pailleté Feuilletine.Modern way of presenting a crispy and tasty cluster filled with nuts and pailleté Feuilletine.
- Shelf life:
- 6 month
- Conservation:
- 16C
Containing: 3 Components
Sugar Syrup
Ingredients: Sugar Syrup
-
1000 mlwater
-
14.1 ozsugar
-
1.8 ozinvert sugar
-
3.5 ozglucose
Preparation: Sugar Syrup
Boil all ingredients together and cool down.
Tools
- Scale
- Spoon
- Induction stove
- Mixing Bowl
- Cooking pot
Caramelised Nuts
Ingredients: Caramelised Nuts
-
5.3 ozPecans
-
5.3 ozHazelnuts
-
5.3 ozPeanuts
Preparation: Caramelised Nuts
- mix into the previous sugar syrup and leave overnight.
- Strain and caramelsize in the oven at 170C.
- Shop in small pieces and store in a dry container.
Tools
- Scale
- Spoon
- Silpat
- Baking Tray
- Oven
- Mixing Bowl
- Offset palet knife
Cluster Mix
Ingredients: Cluster Mix
-
5.3 ozBIG-PF-3EFBO
-
1.1 ozGrapeseed oil
-
4.6 ozMixed Caramelised Nuts
Preparation: Cluster Mix
- Mix all ingredients together .(Guayaquil chocolate has to be crystallized).
- Fill directly a 35 mm round cutter with the mix and remove slowly to keep the shape.
- Let it set and decorate with Maldon salt flakes and a caramelised nut on top.
Tools
- Scale
- Spoon
- Guitar sheet
- Trays
- Mixing Bowl
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments