Chefotheque

Recipe: CRUJIENTE DE COCO

Published: 25/08/2020

Indications

1. Se tuesta el coco rallado que coja un color rubio

2. Se mezcla lam anteca de cacao con la cocogianduja fundida

3. SE mezclan el coco con el crustilline y se añade a la mezcla anteiror.

4. Se extiende muy fino entre dos hojas atemperado , y se corta al tamaño deseado.

5. Se reserva en un sitio fresco y cerrado.

Ingredientes de CRUJIENTE DE COCO:

Ingredient

Quantity

Destination / use

Ingredients:

Cocos Gianduja, Gianduja White/ cj 6 kg

450 gr.

MANTECA DE CACAO

110 gr.

Coco rallado

160 gr.

Croustilline /cj 2,5Kg

100 gr.

Allergens

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CRUJIENTE DE COCO

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Source ingredient		Equivalent ingredient from your Database
Cocos Gianduja, Gianduja White/ cj 6 kg (gr.)
MANTECA DE CACAO (gr.)
Coco rallado (gr.)
Croustilline /cj 2,5Kg (gr.)

Source ingredient

Equivalent ingredient from your Database

Cocos Gianduja, Gianduja White/ cj 6 kg (gr.)

MANTECA DE CACAO (gr.)

Coco rallado (gr.)

Croustilline /cj 2,5Kg (gr.)