Oval milk praline hollow, 56 pieces

Oval milk praline hollow, 56 pieces

With the oval praline trays, you get 56 prefabricated trays that are ideal for filling, sealing and decorating. What are they suitable for? For delicate ganaches and nutty or caramel fillings - there are virtually no limits to your creativity. A simple milk chocolate ganache is made from 140 g milk couverture, 70 g cream, 10 g glucose, 5 g sorbitol and 5 g butter; pour the hot cream mixture over the couverture, stir gently and leave to cool briefly. How is it used? Pour in the filling at a maximum temperature of 27 °C using a piping bag up to approx. 3 mm below the edge, leave to rest for 30 minutes at room temperature, seal with tempered couverture, tap lightly, decorate as desired, then chill in the mold for approx. 30 minutes and then turn out. The oval praline tray is the practical basis for homemade gifts and finely coordinated praline creations.