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Recipes : Felchlin

Caracas

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Ingredients
Pralinosa Ganache
350 g / 7 oz Dairy cream
1000 g / 20 oz Pralinosa

Preparation
Pralinosa Ganache
Scald cream. Blend in Pralinosa. Cool to 28°C/82°F.

Setting
Fill the Tartelettes with the Pralinosa ganache. Cover with Dark Gianduja with Hazelnuts. Ripple.

Decoration
Decorate with Marzipan tinted green and whole roasted hazelnuts.

Specialty Ingredients
#31364 FELCHLIN-Swiss TARTELETTE, SWEET 3 1/2
#31341 FELCHLIN-Swiss PRALINOSA
#31346 FELCHLIN-Swiss MARZIPAN LUEBECK
#31340 FELCHLIN-Swiss DARK GIANDUJA WITH HAZELNUTS


© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods)



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