Peter Greweling

Penuche

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Preparation info
  • Yield:

    132

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 470

Method

  1. Combine the sugar, light brown sugar, cream, invert sugar, milk, and glucose syrup in saucepan. Cook to 118°C/245°F, stirring constantly. Stir in the salt.
  2. Pour the cooked batch onto a marble slab. Place the pecans, fondant, and vanilla extract on top of the syrup.
  3. Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture tur