Carré milk praline hollow, 63 pieces

Carré milk praline hollow, 63 pieces

What is this format suitable for? For classic ganaches, fruity variations, nutty creams or even caramel layers. With the Carré, 63 praline tray, you are choosing a practical base for versatile fillings. How is it used? Prepare a milk chocolate ganache, for example: 140 g milk couverture, 70 g cream, 10 g glucose, 5 g sorbitol, 5 g butter. Briefly heat the cream, glucose, sorbitol and butter and pour the hot mixture over the couverture. Leave to stand for 30 seconds and stir gently with a whisk to form a homogeneous mass. Optionally, refine the ganache with a little hazelnut cream or orange liqueur. Using a piping bag, fill the mixture, which should be at a maximum temperature of 27 degrees, into the hollow shells up to approx. 3 mm below the edge. Leave the filled chocolates to stand at room temperature for around 30 minutes so that a thin skin forms. Seal the openings with tempered couverture from the piping bag and lightly tap or shake the mold to spread the chocolate. Now decorate as desired: sprinkle with freeze-dried fruit, nuts, dried petals, chocolate tattoos, nougat flakes or crispy pearls. Place the mold in the fridge for around 30 minutes and then turn it out onto a clean, smooth surface. The Carré praline tray is ideal if you need to make them quickly or if you prefer evenly shaped results - perfect for enjoying or giving as a gift.