HAZELNUT PRALINE EMULSION

QUALITIES Hazelnut praline emulsion is the equivalent of a classic chocolate ganache. Its possibilities are countless, as this is a very versatile product, which can be combined with any flavours. To sum up, this recipe consists in emulsifying liquid cream with praline paste. Thanks to the oil contained in the praline, the texture stays very smooth even when stored in the fridge. USES This praline emulsion can be used both hot (as a sauce) and cold. Once cooled in the fridge, it is ideal for the assembly of desserts in shot glasses or restaurant desserts due to its smooth and creamy texture. ADVICE At the beginning, the texture will not seem to be homogeneous. This simply indicates the beginning of the emulsification process. Add the rest of the liquid. At the end, it is recommended to use an electric whisk. TECHNICAL INFORMATION 4 to 5 days in the fridge. Can be frozen.