Giaduja & Sesame Craqueline Tablet
Giaduja & Sesame Craqueline Tablet
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Category
Dessert
Ingredients
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Callebaut Milk Chocolate 40.70%, POWER 41
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100 g Milk
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250 g Butter
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100 g Glucose
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300 g Sugar
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5 g Pectine NH
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275 g Sesame White
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25 g Sesame Black
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400 g Callebaut Gianduja Milk chocolate
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80 g Sesame Tuile
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RAY-DIGITAL Digital Thermometer
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Pavoni Disposable Pastry Bag
Chocolate Shells
Sesame Craqueline
Filling Giaduja & Sesame Qraqueline
You Will Need
Directions
Sesame Craqueline
In a sauce pan add milk, butter, glucose,.
Mix the sugar with the pectine and add into the pan.
Cook at 104°C, then add the sesame seeds.
Spread onto the silpat and bake in an oven at 180°C for 8-10 mins.
After you remove from the oven, directly cut it with a divider.
Filling Giaduja & Sesame Qraqueline
Crush the sesame tuile in small pieces using a food processor.
Melt the Callebaut Gianduja Milk chocolate at 40°C. Temper at 23°C.
Add the crushed craqueline into the chocolate an fill the tablet shells.
