Praline mould Buckwheat Nuit Blanche Ganache

配方

Ganache

配料 配料
  • 250g
    奶油
  • 50g
    烤荞麦
  • 50g
    黄油
  • 1/2
    Vanilla pod
  • 20g
    山梨醇
  • 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.