Home > Recipes > Dipped pralines > Three nuts

Three nuts

  • Filling “Three nuts”

    Whole hazelnut 110 g
    Whole almond 110 g
    Whole pistachio 110 g
    Sugar 165 g
    Water 80 g
    Invert sugar 50 g
    Pistachio praline 10 g

    Split nuts, make sugar syrup (made from invert sugar, sugar, water and boil to 117°C) and pour it over broken nuts.
    Beat with blender to cooling.
    Roll it up.
    Allow to cool.

  • Cherry jelly

    Cherry puree 400 g
    Sugar 50 g
    Pectin 4 g
    Glucose syrup 50 g
    Tartar acid 1 g
    Cinnamon 0,1 g

    Mix fruit puree, glucose and invert sugar and bring to the boil, then add sugar and pectin.
    Boil it for 10min constantly stirring.

  • Chocolate ganache

    Cream 160 g
    Invert sugar 23 g
    Dark chocolate “Cuba” 228 g
    Green tee 20 g

    Bring to the boil cream, invert sugar and green tee, strain it and mix with chocolate.
    Cool it to 32°C.
    Beat by blender.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: