Praline mould Buckwheat Nuit Blanche Ganache

Ricetta

Ganache

ingredienti preparazione
  • 250g
    panna
  • 50g
    grano saraceno arrostito
  • 50g
    burro
  • 1/2scatola/e
    vaniglia in baccello
  • 20g
    sorbitolo
  • 350g
    CHW-O050NIBOE6

Bring the cream to the boil, add the buckwheat and leave to steep for approx. 12 hours. Bring to the boil again, then strain. Add the butter, sorbitol and vanilla pulp and heat to 80°C. Pour the mixture over the couverture, melt it and blend with a hand-held blender. Leave to cool to 29°C, then fill.