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Feuilletine Hazelnut Heart
Yield: 49 ServingsFeuilletine Hazelnut Heart
N.U.T Feuilletine Hazelnut Gianduja (501030) | 9.8oz (258g) | |
Läderach Heart Praline Cup, Semisweet Chocolate (004116) | 49 each |
Pipe the feuilletine hazelnut gianduja into the praline cups and scrape off any excess to create a flat surface.
Red Heart Décor
Des Alpes White Chocolate Hard Glaze Tabs (500020) | As needed | |
Pastry Ideale Red Liquid Chocolate Color (586075) | As needed | |
Arte Piatto Roses Transfer Sheet (226288) | As needed |
Melt desired amount of white glaze tabs. Color the melted glaze with red liquid chocolate color until desired color has been achieved. Spread a thin layer of the glaze on the rose acetate sheet and allow it to set slightly, until it is tacky to the touch. Use a small heart cutter to cut out shapes. Flip over and place on a flat sheet pan. Allow the glaze to crystallize completely and then remove the hearts. Reserve some of the glaze that has been colored red for assembly.
Assembly
Spread a layer of the red glaze on top of each Feulletine Hazelnut Heart. Before the glaze sets add a Red Heart Décor on top, then allow the glaze to set completely.