Recipes

     

Halva recipes

 

Recipes for professionals

 

INGREDIENTS 

  • 500 gr of single cream
  • 300gr of chopped couverture
  • 75gr of butter
  • 450gr of praline spread Hai ProfessionArt

PREPARATION

We heat up the cream at 60 degrees and add the chopped couverture. Stir until it is melted and add the praline spread and the butter, while stirring until unified.

Take the mixture off the stove and allow to cool down. Using the piping bag you can fill wafers, cookies, and any pastry you desire.

 

     
 
 
 
 
 
         
Home Company Products Financial information Recipes Newsletters News Contact us
     
 
Copyright 2011 Haitoglou Bros S.A.