Search

Show all results
  1. Home
  2. Recipes
  3. Pink Lady

Pink Lady

Instructions

Praline Method
  • Cook sugar and water to 244°F add hazelnut cook till caramelized. 
  • Once caramelized add peppercorn let cool then grind to a fine paste.
Praline Base Method
  • Combine tempered Belcolade Lait with melted cocoa butter. 
  • Add praline temper down to 75°F.
  • Pour into frame 3mm thick with a layer of tempered chocolate underneath. Let crystalize.
Ganache Method
  • Heat cream, caramelize sugar, add cream, zest, sorbitol, and inverted sugar bring to boil.
  • Let infuse and cool to 185°F, strain over chocolate emulsify add butter at 96°F. 
  • Add liquor emulsify. 
  • Pour ganache at 89°F, 6mm allow to crystalize.

About this Recipe:

Complexity level:  

Discover

Related recipes

View all recipes
  • Order online
  • Online payment
  • Fast delivery
  • Exclusive promotions

© Puratos Group 2024