Praline mould Buckwheat Nuit Blanche Ganache

Receita

Ganache

ingredientes preparo
  • 250g
    creme
  • 50g
    trigo sarraceno assado
  • 50g
    butter
  • 1/2caixa(s)
    Vanilla pod
  • 20g
    sorbitol
  • 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.