Madagascar Bonbon

Madagascar Bonbon
제작: approx. 180 pieces
포함: 1 구성 요소
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Preparation

재료

  • 550 g
    전지방 크림
  • 100 g
    butter
  • 45 g
    설탕을 반전시키다
  • 45 g
    포도당
  • 690 g
    CHD-N089MAD-E6

준비

Bring cream, butter, invert sugar and glucose to a boil. Leave to cool to 80°C and pour over couverture solids. Homogenise well with a hand blender and leave to cool to 29°C. Pour the mass between two metal bars to approx. 8 mm. Leave to crystallise overnight and cut with a guitar cutter. Dip into crystallised Dark Madagascar couverture and garnish as desired.

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