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CREAMY TEXTURES

2.6 INTENSE PRALINÉ CRÉMEUX

Freezable

Ingredients

  • 645 g
    • ALMOND & HAZELNUT PRALINE 50%
  • 8 g Gelatin powder
  • 105 g Cocoa butter
  • 500 g Whole UHT milk
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g

Recipe

Heat the milk to 140-160°F (60-70°C) and add the rehydrated gelatin.
Using a spatula, gradually emulsify it with the praliné and melted cocoa butter.
Mix straight away thoroughly using an immersion blender to make a perfect emulsion.
Ideally, leave it to set in the refrigerator for 12 hours at 40°F (4°C).

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