με 1%, 4%, 8%, 14% φουντουκόπαστα
με 1%, 4% φουντουκόπαστα
για ψήσιμο
για παγωτά
All types of creams are processed in the same way, but differ in terms of fluidity, fat and hazelnut paste content.
Heat slightly until it reaches 30°C. With the help of special utensils (e.g. piping bag), place the desired amount in the chocolate shells inside the moulds. Then place the shells in the refrigerator so that the NuCrema can set (gain the right consistency). Take them out and allow them to come to room temperature, then fill the rest of the mould with tempered chocolate to close the shells and form the pralines. Place them back in the refrigerator and, once they set, unmould them.
Heat to approximately 25°C and spread on a bottom layer (e.g. sponge cake), then place the product in the refrigerator to set.
Heat slightly until it reaches 30°C. Then slowly start adding the liquid of your choice (milk, cream, glucose syrup) that has approximately the same temperature, stirring continuously to prevent the formation of lumps. Stop adding liquid once the mixture reaches the desired consistency for the intended application.
