A cream with a very strong aroma and taste of roasted hazelnut, an exquisite and full mouth texture and long aftertaste. In an ambient environment of 20 degrees, the cream has a thick runny texture.
In high temperatures it reveals its aroma, turns shiny, liquefies and returns to its initial state when it cools down. Very resilient it can also be used for coating.
In the fridge it gets firm and can be applied by a piping bag.
Although it does not crystallize in the freezer, it gets ‘wave marks’ on its surface. In such occasions it is suggested to be used as a middle layer and not as surface.
Unification is lost in temperatures over 80 degrees and the product does not recover..
Plastic buckets of 10Kg and 20Kg
MAINTENANCE – CONSUMPTION
According to the declared instructions on packaging.
Ideal as filling for croissants and crepes.
When strong aroma and flavor are desired, we and mix the praline with crème patisserie, and use it as filling for éclair, cakes, and millefeuille.
For the production of ganach to fill wafers or biscuit cups and pralines.
It can be mixed with milk or ice-cream to create milk shakes or hazelnut drinks which must be served and consumed shortly.
It can be used in its present condition as a filling for tartlets or cakes, or as coating to attach dry nuts.
Finally it can be used as base for the production of hazelnut ice-cream in the final freezing stage of production.
ATTENTION! Avoid high temperature exposure or contact with water as it creates globs