Preparation
Ingredients
Mousse Praline Noisette
g 250 Praline Noisette
g 200 Liquid cream
g 350 Cream
(with the addition of 50 g of Lilly Neutral and 50g of water) tot. g 450
Melt Praline Noisette at 45°C, add it to the liquid cream stirring until a soft and homogeneous ganache is obtained. Whip the cream with Lilly Neutral and water, incorporating gently. We suggest adding the cream in two times. Pipe into choux then enrobe using whipped wonder choc white, then roll with crunchy beads. Velvet spray white or black décor.
g 250 Praline Noisette
g 200 Liquid cream
g 350 Cream
(with the addition of 50 g of Lilly Neutral and 50g of water) tot. g 450
Melt Praline Noisette at 45°C, add it to the liquid cream stirring until a soft and homogeneous ganache is obtained. Whip the cream with Lilly Neutral and water, incorporating gently. We suggest adding the cream in two times. Pipe into choux then enrobe using whipped wonder choc white, then roll with crunchy beads. Velvet spray white or black décor.
