facebook-tracking-pixelIRCA | POPPY AND CARAMEL PRALINE

Ingredients

GLUCOSIO g 150
ZUCCHERO INVERTITO g 50
poppy seeds - roasted g 75

Preparation

Mix all the ingredients.

Ingredients

SINFONIA CIOCCOLATO FONDENTE 68% - tempered To Taste
BURRO DI CACAO - yellow To Taste

Preparation

In a praline mould pour a drop of yellow cocoa and another one of dark chocolate, both tempered. Spray with compressed air and wait for the crystallization.
Create an outer shell with SINFONIA FONDENTE 68% and let it crystallize.

Ingredients

CHOCOSMART CARAMEL CRUMBLE To Taste

Preparation

Melt at 29-30°C.

Final composition

Fill half of the mould with poppy syrup and place in the fridge for 15 minutes.
Fill almost to the top the outer shell with caramel filling.
Place in the fridge for another 15 minutes and close with tempered SINFONIA FONDENTE 68%.

Mirko Scarani
Mirko Scarani

Pastry Chef

Recipe created for you by Mirko Scarani