Milk Ecuador Zwetsch Praline

Recipe for approx. 70 pralines.

Receptura

Praline

składniki przygotowanie
  • 250g
    cukier
  • 120g
    woda
  • 140g
    Zwetsch schnapps 40%
  • Q.S.
    CHM-O201ECU-E6

Heat sugar and water to 118°C. Take of heat and add Zwetsch schnapps. Whisk well. Prepare a box with dry wheat starch. Form moulds using desired mould stencil. Fill hot Zwetsch syrup into these moulds and cover with starch. Leave to crystallise for a mininum of 6 hours. Brush away any remaining starch and enrobe pralines with crystallised Milk Ecuador.