Recipes

glaze praline and coffee

glaze praline and coffee

IngredientsPreparation
  • 650 g cream
  • 115 g espresso coffee
  • 250 g glucose
  • 15 g gelatin leaves
  • 260 g Hazelnut praliné
  • 230 g hazelnut paste
  • 270 g cold neutral gelatine

Heat the cream with the coffee.
Add the glucose.
Add the gelatine leaves and strain.
Pour over the praliné and the hazelnut paste and emulsify.
Mix in the neutral gelatine and perfect the emulsion.
Place in the refrigerator.
Glaze at 40 ºC.