Glaze praline and coffee
- Level:
-
Easy
glaze praline and coffee
Used Products: glaze praline and coffee
-
650 gCream
-
115 gEspresso coffee
-
250 gGlucose
-
15 gGelatin leaves
-
230 gHazelnut paste
-
270 gCold neutral gelatine
Preparations: glaze praline and coffee
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.
Comments