Amber Cream Pie - Puratos

Method

Instructions

Spread Belcolade Ganache in the bottom of the pre-baked crust.
Whip the Talento with the milk for 5 minutes on high speed in a mixer.
Melt the Belcolade Selection Amber Cacao-Trace to 114°F.
Add the Belcolade Selection Amber Cacao-Trace and the Talento mixture and quickly mix to combine.
Spread over the ganache layer.
Top with whipped Ambiante and Belcolade Selection Amber Cacao-Trace shavings.

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