Patte d'ours
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/d2cd91137747e640faa3107edf90d69c.jpg?itok=6WGjHVH1)
Ganache Alto El Sol
ingredients | preparation |
---|---|
|
1. Boil the cream with the glucose. |
Lemon jelly
ingredients | preparation |
---|---|
|
1. Cook the purée and the glucose to a boil. |
Praliné noisette
ingredients | preparation |
---|---|
|
1. Melt the cocoa butter. |
Assembly
ingredients | preparation |
---|---|
|
1. Mold the praline shell with Ocoa™ dark chocolate couverture. |