Physical Characteristic: Nuts based paste
Recipe for Pistachio Praling Filling
Ingredients: Tropica White Compount / White Chocolate 200g, UHT Liquid Cream (40°c) 200g, Pistachio Paste 70g
Step 1 – Melt Which Chocolate (70°c) and mix into UHT liquid cream (40°c)
Step 2 – Add in Pistachio paste and mix well.
Recipe for Pistachio Praling Filling (option 2)
Ingredients: Sofcolate White Couverture Kreme 300g, Pistachio Paste 80g, Walnuts (optional)
Step – Warm up Sofcolate White Couverture Kreme and mix well with Pstachio Paste.
Recipe for Pistachio Butter Cream
Ingredients: Buttermas / Butter 250g, Creamate 250g, Sugar Syrup 100g, Pistachio Paste 80g
Sugar Syrup recipe: sugar(100g), water(50g)
Step 1 – Beat Buttermas and Creamate until creamy, slowly add in syrup using slow spee
Step 2 – Continue beating until fluffy and add in Pistachio Paste and mix well
Recipe for Hazelnut Praline Filling
Ingredients: Tropica Milk Compound / Milk Chocolate 200g, UHT Liquid Cream (40°c) 200g, Hazelnut Paste 200g
Step 1 – Melt Milk Chocolate and mix into UHT liquid cream (40°c)
Step 2 – Add in Hazelnut Paste and mix well
Step 3 – Using a piping bag, fill the centre of praline chocolate centre.
Recipe for: Hazelnut Proline Filling (option 2)
Ingredients: Sofcolate Nutchello Kreme 200g, Hazlenut Paste 100g, Almont Nibbed (optional)
Step – Warm up Sofcolate Nutshell Kreme and mix well with Hazelnut Paste.
