By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Subscribe to our newsletter

I hereby confirm that I wish to receive the Corman newsletter as well as information and sales offers (competitions, promotions, advices, recipes, ...). I can unsubscribe at any time from the newsletter for artisans.

I want to sign up for the newsletter

Thank you for subscribing to the newsletter for artisans. You will receive our latest news via e-mail.

home Recipes

Gin praline

Baker-Pastry chef - Chocolatier-Ice confectioner

Gin praline

185 pieces

Preparation

200 g Sélection cream 35 % fat
100 g glucose
50 g invert sugar
300 g milk chocolate
150 g dark chocolate
150 g gin
160 g Extra Fondance 99,9 % fat
  • Heat the cream, the glucose and the invert sugar to 85 °C.
  • Pour on the chocolate in three times.
  • Make a nice emulsion with a spatula, then add the gin. Mix well.
  • Add the concentrated butter Extra Fondance when the ganache has a temperature between 38 and 42 °C and combine.
  • Mix for 90 seconds.

Corman'products of the recipe

Sélection cream 35 % fat

See more

Extra Fondance 99,9 % fat

See more