World Cup Chocolates – Mini-foot Alfajor:Argentina
Produtos utilizados
TOP Coverage Milky flavor in Drops 1.01kg
Melken White Chocolate Bar 1.01kg
Sobre a receita
This recipe for World Cup Bonbons - Minichuteira Alfajor:Argentina was developed in our year-end recipes
Ingredientes
- 250g TOP Milky coverage
- 125g UHT milk cream
- 40g Butter without salt
- 40g glucose
- 10g Vanilla essence or paste
- 330g White Melken Chocolate
- 150g Dulce de leche (firm consistency)
- 90g a 100g Cornstarch biscuit pieces
Casquinha:
Filling:
Modo de preparo
cone
1. Melt TOP Milky Coating according to package instructions.
2. Mold the shells into the desired shape.
ganache
1. In a pan, heat the cream with the butter and the glucose until it boils.
2. Pour over chopped Melken White Chocolate or in drops.
3. Mix well until you get a smooth and shiny ganache. Add the vanilla.
4. Wait for it to cool down to 29°C.
bonbon assembly
1. Using a piping bag, fill 1/3 of the bonbon cavity with dulce de leche and place a piece of cornstarch inside the cavity over the filling.
2. Fill with the vanilla ganache and wait for it to crystallize (8 hours) before closing the bonbons with the
TOP Milky coverage