Home > Recipes > Dipped pralines > Double face

Double face

  • Pine-seed Crisp

    Boil:

    • Butter 10 g
    • Crystallized Brown sugar 90 g
    • Glucose 90 g
    • Water 10 g
    • Ginger 5 g

    Boil for 5 minutes and add ginger powder. Make cool and put in the moulds, in the middle of the baking add the pine-seed and bake until gaining colour and make cool.

  • Pistachio Creamy

    Mix:

    Mix the product, put it in the pine-seed crisp and put in the fridge to harden.

    Once crystallized the creamy on the crisp, take off the moulds and leave at ambient temperature for 15 min and then cover it with milk chocolate cover and put on the decorations.

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
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