Hüppen flakes 100 g

Hüppen flakes, 100 g

Pralines, cakes and other desserts such as éclairs or macarons with a delicious crunch are easily made with the Hüppenflocken. The flakes can be used both in the filling and as decoration. For example, add them to chocolate and pour into bar molds, creating a real crunchy chocolate.

Hüppenflocken - Application

For delicious and crispy chocolates you need some hollow praline balls or shells, a piping bag, some almond filling and couverture. Whip the almond filling until fluffy, mix in the hollow flakes, place the mixture in the piping bag and cut off the tip. This way, the cream can be piped directly into the hollow balls or shells. You can also mix the cream with some chocolate ganache in advance, this way you will get a less intense, creamy almond crunchy ganache. Finally, seal the chocolates with some tempered couverture and decorate or coat with sprinkled decorations, sprinkles or, of course, Hüppenflocken as desired.

If you would like to add a fine crunch to your Éclairs, Macarons or a cake, add some Hüppenflocken to your cream. For Éclairs, for example, a simple vanilla or chocolate mousse is suitable, for macarons buttercream or ganache is a good choice. For a delicious cake filling, you can also make a vanilla cream or, for example, a yogurt or quark mixture and mix it with the Hüppenflocken. The treats should then be enjoyed soon, with time the flakes soften a little.

For an extra crispy chocolate bar, mix your tempered couverture with the Hüppen flakes. This way you can pour it into a chocolate bar mold or onto baking paper. After a few minutes in the refrigerator, the chocolate can be unmolded and cut or broken into pieces as desired.

Finish your desserts as professionally as pastry chefs do with these Hüppenflocken made from wheat flour.

Conjure up beautiful finishes for your cake or chocolate creations, color the Hüppenflocken with delicate gold dust and coat your chocolates and truffles with it.

We mix Hüppenflocken with couverture to make a fine crunchy base for our cakes. Or we mix the Hüppenflocken into our hazelnut or almond filling and get an extra crunchy filling. Note: The Hüppenflocken can only be mixed into our hazelnut and almond filling, as these do not contain water. In other fillings such as ganache or cake fillings, the Hüppenflocken would become soft over time. Realize with the Hüppenflocken also other baking ideas.

The Hüppenflocken in the elegant, resealable bag belong in the bakery of every cake artist and chocolatier.

Praline courses for miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own fine chocolates from the finest couverture? With us you will learn how pralines are poured, filled and decorated, so you make your own molded pralines and even cut pralines. We would be very pleased to welcome you soon at one of our Courses to welcome you!