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To be made the day before:
CARAÏBE 66% Whipped Ganache
To be made on the day:
50% almond/hazelnut
praliné
Choux pastry
Required utensils:
Stainless steel rings, 5cm in diameter
3 SILPAIN-type perforated baking mats
Perforated baking trays
Smooth nozzle
Filling nozzle
Melon baller
MAKES SIX INDIVIDUAL PORTIONS
Recipe Step by Step
Step01
Step02
Step03