Medium
Makes: 35
-
Good to go
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High profit
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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
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1000 mlwater
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400 gsugar
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50 ginvert sugar
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100 gglucose
Preparation: Sugar Syrup
Boil all ingredients together and cool down.
Tools
- Scale
- Spoon
- Induction stove
- Mixing Bowl
- Cooking pot
Caramelised Nuts
Ingredients: Caramelised Nuts
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150 gPecans
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150 gHazelnuts
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150 gPeanuts
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
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30 gGrapeseed oil
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130 gMixed 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
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