Black & White Snowy Alps
- Level:
-
- Makes:
-
10 tablets (70g)
White Nuit Blanche Ganache
Ingredients: White Nuit Blanche Ganache
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100 g35% cream
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16 gsorbitol powder
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16 ginvert sugar
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24 gglucose
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18 gsoftened butter
Preparation: White Nuit Blanche Ganache
Heat cream, sorbitol, inverted sugar and glucose to 40°C. Pour over melted couverture (35°C). Add soft butter and homogenise well using a hand mixer. Leave to cool to 28°C.
Preparation of the mould
Ingredients: Preparation of the mould
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as neededCHW-N153NUBLE6-Z71
Preparation: Preparation of the mould
Pre-crystallise couvertures to 31°C and pipe peaks with white couverture. Leave to crystallise then cast peak moulds with black couverture. Pipe in ganache and leave to crystallise. Then close with remaining couverture. Leave to crystallise before unmoulding the tablet.
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