CARAMEL ORO CHOCOLATE CREMOSO
Cremoso Caramel Oro chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)
Difficulty level
Cremoso Caramel Oro chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)
Ingredients
| SINFONIA CARAMEL ORO | g 220 |
| egg yolk | g 50 |
| LILLY NEUTRO | g 25 |
| full-fat milk (3,5% fat) | g 125 |
| liquid cream 35% fat | g 125 |
-Mix the yolk with the LILLY NEUTRO (if needed) or with the sugar, add the hot milk and cream, mix and bring to 80-85°C (higher temperatures would lead to egg coagulation).
-Add the chocolate and mix with the mixer.
-Put in the fridge, with a contact film, for 3 hours until completely cooled.
-Use to fill fresh desserts such as cakes, monoportions, mignon etc.
-The dessert made with this basic recipe must be stored in the fridge.
Pastry Chef, Chocolatier and Baker
