White and brown

Difficulty level

Ingredients

egg whites	g 165
PRALINE NOISETTE	g 190
cornstarch	g 50
ZUCCHERO INVERTITO	g 20
VIGOR BAKING	g 4
concentrated butter	g 60

Preparation

Combine all the ingredients together in a cutter and work well until you have a smooth, evenly mixed consistency. Place in silicone moulds and bake at 160°C for 18 minutes.

Ingredients

PRALINE NOISETTE	g 175
liquid cream 35% fat	g 200
milk	g 25
JOYPASTE NOCCIOLA PIEMONTE	g 125

Preparation

Combine all the ingredients together in a cutter and work well until you have a smooth, evenly mixed consistency. Place in silicone moulds and bake at 160°C for 18 minutes.

Ingredients

SINFONIA CIOCCOLATO BIANCO	g 600
liquid cream 35% fat	g 300
liquid cream 35% fat	g 600
LILLY NEUTRO	g 100
water	g 100
JOYPASTE CARAMEL	g 30

Preparation

Combine all the ingredients together in a cutter and work well until you have a smooth, evenly mixed consistency. Place in silicone moulds and bake at 160°C for 18 minutes.

Ingredients

PRALIN DELICRISP CARAMEL FLEUR DE SEL

To Taste

Ingredients

BLITZ

To Taste

Recipes