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Feuilletine Hazelnut Hearts
Yield: 49 Servings
Feuilletine Hazelnut Hearts
N.U.T. Feuilletine Hazelnut Gianduja (501030) | 9.1oz (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 Liquid Chocolate Color, Red (586075) | As Needed | |
PCB Creation Flowers on Fire Transfer Sheet (616255) | As Needed |
Melt 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 flowered acetate sheet and allow it to set slightly, until it is tacky to the touch. Reserve some of the glaze that has been colored red for assembly. 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