Recipes
Twin Taste Caramel Coffee & Crunchy Giandujaby Salvatore Toma
Kind of sweet: Praline
Copyright photo
Component 1Caramel Coffee
Ingredients
| 250 gr | Cream |
| 70 gr | Sugar |
| 50 gr | Butter |
| 65 gr | Glucose |
| 6-8 gr | Instant Coffee |
| 90 gr | Cocoa Butter |
| 250 gr | Sugar |
Method
Boil together the selected ingredients. Pour on 250 gr of dry caramelized sugar in an induction pan.
To give it tension (to make the structure creamier) add 90 gr of Cocoa Butter when the temperature of the decoction caramel arrives at 45-50°C.
Component 2Cruncy Gianduia
Ingredients
| 750 gr | Regina Milk Chocolate 35% |
| 250 gr | Hazelnuts Paste |
| 100 gr | Artisanal Hazelnuts Praline 55% |
| 150 gr | Crunchy Flakes |
Method
Temper the Regina Milk Chocolate 35% with the Hazelnut Paste.
Add the Artisanal Hazelnut Praline 55% and the Crunchy Flakes.
Preparation
Allow the mixture to become creamy, fill a piping bag and squeeze the mixture onto the caramel coffee previously inserted. Allow to cool and close with Regina Milk Chocolate 35%.
