Milk Ecuador Zwetsch Praline

Recipe for approx. 70 pralines.

レベル:: 中級レベル

コメント
保存

250 g

砂糖
120 g

水
140 g

Zwetsch schnapps 40%
Q.S.

Chm-o201ecu-e6

Heat sugar and water to 118°C. Take of heat and add Zwetsch schnapps. Whisk well. Prepare a box with dry wheat starch. Form moulds using desired mould stencil. Fill hot Zwetsch syrup into these moulds and cover with starch. Leave to crystallise for a mininum of 6 hours. Brush away any remaining starch and enrobe pralines with crystallised Milk Ecuador.