Cocoa crumble
A great and easy way to add a bit of crunch and flavour to your desserts and pastries is by finishing them off with cocoa crumble. This easy recipe for homemade cocoa crumble is based on Callebaut cocoa powder to give it an appealing colour and an intense cocoa taste.
- Level:
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Easy
Cocoa crumble
Ingredients: Cocoa crumble
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260 galmond powder
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260 gbrown sugar
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210 gpastry flour
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58 gCP
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210 gfresh butter
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2,5 gsalt
Preparation: Cocoa crumble
Crumble together in a stand mixer equipped with a flat beater. Spread out on a baking tray and leave to cool in a refrigerator for 2 hours. Bake at 165°C for 15 to 20 minutes.
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