Cuberdon praline
Recipe
Cuberdon praline
| ingredients | preparation |
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Bring to the boil. |
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Take the cream away from the heat, add the cuberdons and melt them in the cream. Leave to simmer on a low heat until they’re well absorbed. Sieve to avoid any lumps. Leave to cool. |
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Temper the chocolate and create moulded praline spheres. |
After hardening, fill the moulds with the cuberdon crème. After setting and crystallizing, close the chocolate shells and unmould. |
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