Teatime and Viennoiseries

DULCEY TEATIME SPREAD

Recipe from the École du Grand Chocolat , fills around seven pots for spread (ref. 5430) - Approx. 200g per pot

1 step

Recipe Step by Step

DULCEY TEATIME SPREAD

450g unsweetened condensed milk
150g glucose
820g DULCEY 35%
100g liquid clarified butter

Heat the condensed milk with the glucose. Slowly pour the warm mixture onto the partially melted chocolate, stirring in the center until glossy and elastic, signifying the emulsion process is underway. Take care to preserve this texture throughout, gradually adding the liquid. Finish with the liquid butter. Blend to perfect the emulsion.

As soon as the ganache reaches 25°C (77°F), pour into pots. Set aside at 17°C (62°F). NOTE: This recipe has a shelf life of three to four weeks and should be enjoyed at room temperature.

Assembly and finishing

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