Ingredients
- 300g Fruitful Strawberry
- 50g Raspberry Puree Ravifruit
- 370gWhipping Cream Presto
- 66gGlucose Syrup
- 270gRoyal Chocolate 34
- 260gRoyal Chocolate 55
- 110gButter Isigny
- 10gTonka Beans Euro Vanilla
How To Prepare
Strawberry Gel
Cutter all ingredients into a smooth emulsion
Ganache
Heat the cream with the tonka beans to 40°C, let it rest for one hour
Heat the chocolate to 45°C
Heat the tonka cream to 50°C and pour it onto a sieve, add the glucose syrup to the cream
Mix everything together with a blender until you have a smooth ganache
Spray the coloured cocoa butter into the moulds
Mould the pralines with Arabesque Blanc
Divide the gel and then the ganache into the moulded pralines
Close the pralines with the Arabesque Blanc
Yield 100 pieces
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