Praline creams
| As far as taste and texture are concerned, praline creams come more or less near to praline pastes. According to German food legislation, they have to contain at least 10 % roasted hazelnuts or almonds. Unlike the praline pastes, vegetable fat has been added, which means they do not require 'tempering' after melting. The sugar content must not exceed 67 %.
Storage:
cool at max. 18° C, dark, dry
relative air humidity: max. 60 %
| | NC | Hazelnut praline cream,
firm for cutting | Consistency, colour and taste are similar to dark
hazelnut nougat, with a high proportion of
roasted, refined hazelnuts. Can be baked. | | GNC | Soft nougat cream | Composition and taste as NC, but softer in
texture. Can be baked. |
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 | | LI | Mousseline-cream,
soft | A delicate, aromatic nougat cream, suitable for
piping. Without any cocoa solids and with a
wonderfully strong, pure nut taste due to the
particularly high hazelnut content.
Can be baked as a filling. |
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