Crunchy hazelnut spread
- Level:
-
Easy
Crunchy hazelnut spread
Used products: Crunchy hazelnut spread
Preparation: Crunchy hazelnut spread
Melt the chocolate and praline with the hazelnut paste at 45°C.
Precristallize at 25 ºC and add the Pralin Feuilletine and pipe in pots.
Crystallize at 16 ° C for 24 hours.
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