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Caramelia PearlsL
Caramelia PearlsL
Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
Hazelnut Whipped Ganache Chocolate Kouing Amann Artisans of originality and indulgence to all your creations. Very easy to use, they will help you come up
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter with all kinds of surprising color, texture and flavor combinations.
314 g Whipping cream 35% Original recipe by Gaëtan Paris,
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
Meilleur Ouvrier de France (MOF) Boulanger
31 g Inverted sugar
adding the remaining cream.
31 g Glucose Recipe made for about 15 pieces of Ø10 cm
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
58 g COCOA BUTTER the refrigerator for 2 or 3 hours minimum, or better overnight.
94 g Hazelnut paste 60% Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
Chocolate Pearls
300 g Croissant dough Stable when cooked, Chocolate Pearls add a little extra something
471 g Whipping cream 35% with a pastry bag.
300 g Brioche dough to countless cooked preparations, giving them a strong chocolate taste
250 g Butter 84% and melting texture. They can also be used in all kinds of cold
Caramélia Coffee Cremeux 250 g Sugar preparations and mixtures, both as an ingredient and for decoration.
CARAMÉLIA ICE CREAM, CARAMEL Catering 112.5 g ABSOLU CRISTAL NEUTRAL GLAZE Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
4 g Instant coffee
SAUCE AND CARAMÉLIA 25 g Espresso
Add in the orange zest.
CARAMÉLIA ICE CREAM, CARAMEL Catering 112.5 g ABSOLU CRISTAL NEUTRAL GLAZE Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
4 g Instant coffee
SAUCE AND CARAMÉLIA 25 g Espresso
Add in the orange zest.
CARAMÉLIA ICE CREAM, CARAMEL Catering 112.5 g ABSOLU CRISTAL NEUTRAL GLAZE Dissolve the instant coffee in the espresso and mix in the neutral glaze
using a hand blender.
4 g Instant coffee
SAUCE AND CARAMÉLIA 25 g Espresso
Add in the orange zest.
Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
Hazelnut Whipped Ganache Chocolate Kouing Amann Artisans of originality and indulgence to all your creations. Very easy to use, they will help you come up
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter with all kinds of surprising color, texture and flavor combinations.
314 g Whipping cream 35% Original recipe by Gaëtan Paris,
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
Meilleur Ouvrier de France (MOF) Boulanger
31 g Inverted sugar
adding the remaining cream.
31 g Glucose Recipe made for about 15 pieces of Ø10 cm
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
58 g COCOA BUTTER the refrigerator for 2 or 3 hours minimum, or better overnight.
94 g Hazelnut paste 60% Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
Chocolate Pearls
300 g Croissant dough Stable when cooked, Chocolate Pearls add a little extra something
471 g Whipping cream 35% with a pastry bag.
300 g Brioche dough to countless cooked preparations, giving them a strong chocolate taste
250 g Butter 84% and melting texture. They can also be used in all kinds of cold
Caramélia Coffee Cremeux 250 g Sugar preparations and mixtures, both as an ingredient and for decoration.
Whether made with crunchy chocolate-coated cereal or plain chocolate, these shiny little pearls add a touch
Hazelnut Whipped Ganache Chocolate Kouing Amann Artisans of originality and indulgence to all your creations. Very easy to use, they will help you come up
Heat the cream with the sugars. Gradually pour the hot cream on the melted cocoa butter with all kinds of surprising color, texture and flavor combinations.
314 g Whipping cream 35% Original recipe by Gaëtan Paris,
and hazelnut paste stirring in the center using a rubber spatula in order to create a shiny
and elastic core of emulsion, the sign of a well started emulsion. Keep the same texture while
Meilleur Ouvrier de France (MOF) Boulanger
31 g Inverted sugar
adding the remaining cream.
31 g Glucose Recipe made for about 15 pieces of Ø10 cm
Mix with a hand blender to smooth the texture. Stir in the cold, liquid cream and set aside in
58 g COCOA BUTTER the refrigerator for 2 or 3 hours minimum, or better overnight.
94 g Hazelnut paste 60% Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped
Chocolate Pearls
300 g Croissant dough Stable when cooked, Chocolate Pearls add a little extra something
471 g Whipping cream 35% with a pastry bag.
300 g Brioche dough to countless cooked preparations, giving them a strong chocolate taste
250 g Butter 84% and melting texture. They can also be used in all kinds of cold
Caramélia Coffee Cremeux 250 g Sugar preparations and mixtures, both as an ingredient and for decoration.