White chocolate glaze

Recipe of Francesco Boccia
World Pastry Champion

Designed to flow perfectly onto cakes and be stable on cutting

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Gelecta product

Ingredients

  • 220 gsugar
  • 220 gwater
  • 270 g glucose syrup 40DE
  • 16 gGELECTA
  • 135 g condensed milk
  • 90 g cocoa butter
  • 95 g white couverture 30%
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White chocolate glaze
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