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:
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Medium
Almond mandarine biscuit
Ingredients: Almond mandarine biscuit
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2.6 lbegg white
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1.1 lbcaster sugar
Preparation: Almond mandarine biscuit
Beat.
Ingredients: Almond mandarine biscuit
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14.1 ozicing sugar
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1.0 lbalmond powder
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7.8 ozflour
Preparation: Almond mandarine biscuit
Sieve and mix in.
Ingredients: Almond mandarine biscuit
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4.2 ozwhipped cream
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7.1 ozcandied 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
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1.0 lbM-7PAIL
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
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5.3 lbsoft whipped cream
Preparation: Caramel milk chocolate mousse
Add.
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