Finishing (steps 94 to 96):
a few whole shelled hazelnuts
20g of hazelnut praline
gold and silver glitter
Materials used:
Probaker Robot – black
FMC Pro Kitchen Whisk – 25 cm
Perforated round ring – ideal for pastries – Ø 9 x h 4.5 cm
Perforated baking tray – 1 straight edge – 42 x 32 cm
Graduated ruler 64 x 5 cm
Multi-cut roller – 5 smooth blades
Round pastry brush
Brod & Taylor proofing chamber – with additional rack
Comfort disposable piping bag – 59 cm (x 10)
Piping nozzle – stainless steel – Ø 8 mm
