Royal caramel
Some people simply have a crush on caramel - admittedly we belong to that same category. A recipe that just pushes the boundaries of how much caramel you can have in one fabulous dessert is an absolute winner in our opinion. So here we go: caramel with a lovely crisp, some hazelnut hints and a caramel-flavoured chocolate. Heaven does exist.
- Level:
-
Medium
Almond mandarine biscuit
Ingredients: Almond mandarine biscuit
-
1200 gegg white
-
500 gcaster sugar
Preparation: Almond mandarine biscuit
Beat.
Ingredients: Almond mandarine biscuit
-
400 gicing sugar
-
460 galmond powder
-
220 gflour
Preparation: Almond mandarine biscuit
Sieve and mix in.
Ingredients: Almond mandarine biscuit
-
120 gwhipped cream
-
200 gcandied mandarine boiron
Preparation: Almond mandarine biscuit
Add.
Bake at 180°C for 7 minutes.
Caramel praliné feuilleté
Ingredients: Caramel praliné feuilleté
Preparation: Caramel praliné feuilleté
Melt at 45°C.
Ingredients: Caramel praliné feuilleté
Preparation: Caramel praliné feuilleté
Add.
Caramel milk chocolate mousse
Ingredients: Caramel milk chocolate mousse
Preparation: Caramel milk chocolate mousse
Melt at 45°C.
Ingredients: Caramel milk chocolate mousse
-
2400 gsoft whipped cream
Preparation: Caramel milk chocolate mousse
Add.
Comments