Praline mould Buckwheat Nuit Blanche Ganache

レシピ

Ganache

材料 下ごしらえ
  • 250g
    クリーム
  • 50g
    そばの実
  • 50g
    バター
  • 1/2
    Vanilla pod
  • 20g
    ソルビトール
  • 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.