Praline mould Buckwheat Nuit Blanche Ganache

레시피

Ganache

재료 준비
  • 250g
    크림
  • 50g
    메밀구이
  • 50g
    butter
  • 1/2상자
    Vanilla pod
  • 20g
    소르비톨
  • 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.