IRCA | White and brown

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

BLITZ qb