Ямайски пипер пралина
Recipe
| Ingredients | Kg | % |
|---|---|---|
| Casa Cream UHT | 370 gr | Ganache ingredients |
| Glucose syrup | 66 gr | Ganache ingredients |
| Arabesque Milk 34% | 270 gr | Ganache ingredients |
| Arabesque Dark 60% | 260 gr | Ganache ingredients |
| Butter | 110 gr | Ganache ingredients |
| Jamaican pepper | 14 gr | Ganache ingredients |
| Cinnamon | 8 gr | Ganache ingredients |
| Peanuts | 185 gr | Filling ingredients |
| Brown sugar | 105 gr | Filling ingredients |
| Arabesque Milk 34% | 130 gr | Filling ingredients |
| Salt | 9 gr | Filling ingredients |
| Rice flakes | 65 gr | Filling ingredients |
Preparation
For the ganache: Heat the whipping cream together with the Jamaican pepper and the cinnamon at 40°C and then let the mixture rest for one hour.
Heat both chocolates at 45°C.
Heat the pepper cream at 50°C, strain it and then add the glucose syrup.
Blend everything together until you get a smooth ganache.
For the filling: Mash the peanuts.
Blend the rice flakes together with the salt and the sugar.
Heat the Arabesque Milk 34% and add all the dry ingredients.
Temper the mixture and roll out to a thickness of 2 mm and let it cool down.
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