Glaze praline and coffee

Recipe

ingredients	preparation
650g cream 115g espresso coffee 250g glucose 15g gelatin leaves 260g Nuts - Hazelnut praliné - 5kg bucket 230g hazelnut paste 270g cold neutral gelatine	Heat the cream with the coffee. Add the glucose. Add the gelatine leaves and strain. Pour over the praliné and the hazelnut paste and emulsify. Mix in the neutral gelatine and perfect the emulsion. Place in the refrigerator. Glaze at 40 ºC.