Christmas twist on a turron
How to make a variation on a Spanish classic? The traditional Spanish turron is made with almonds, honey and egg white, then cut into rectangle shapes. Today, it is often that typical shape which inspires pastry chefs and confectioners to create different variations on the theme. In this recipe, chocolate and nuts lead the flavours. Added decoration of whole nuts and sprinkles can only enhance the eating experience.
Recipe
Products
Crispy waffles
| ingredients | preparation |
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Melt the milk chocolate and the cocoa butter separately as they have different melting points. Finally mix and temper together. |
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Add. |
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Add and put in desired moulds. Leave to crystallise. |
Gianduja milk truffle
| ingredients | preparation |
|---|---|
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Bring together to the boil. |
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Pour the cream-glucose mixture over the milk chocolate and the gianduja. |
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Mix in and emulsify with a blender. |
Finishing and presentation
Pour the gianduja milk truffle mixture on the crystallised crispy waffles preparation and leave to set for 24 hours. Decorate with white chocolate motives and spray with an airbrush gun. |
