Marc de champagne
Making homemade pralines was never easier than with this ready-to-use ganache. Simply soften it before piping the crème into chocolate shells. Crème à la Carte contains white chocolate, cream and a dash of liqueur or alcohol. It brings out more powerful flavours and is extends the shelf life of your pralines.
Recipe
Marc de champagne
| ingredients | preparation |
|---|---|
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Slightly heat if needed to soften the texture. |
Pipe into the moulded praline shells, leave to cool and then close. |
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