MR. CARAMEL NUTS
Difficulty level
Ingredients
| HEIDICAKE | g 1.000 |
| unsalted butter 82% fat | g 300 |
| eggs | g 200 |
| all-purpose flour | g 200 |
Preparation
Ingredients
| TOFFEE D'OR CARAMEL | g 300 |
| g 150 |
Preparation
Heat the TOFFEE D'OR CARAMEL in the microwave until it becomes more fluid and incorporate the dried fruit.
Ingredients
| TOFFEE D'OR CARAMEL | g 350 |
| salt | g 4 |
| liquid cream 35% fat | g 80 |
| unsalted butter 82% fat | g 70 |
| RENO CONCERTO FONDENTE 64% | g 60 |
| RENO CONCERTO LACTEE CARAMEL | g 40 |
Preparation
Heat TOFFEE D'OR CARAMEL, salt and cream in the microwave to 50°C.
Add RENO CONCERTO 64% and RENO CONCERTO LACTEE CARAMEL melted at 45°C and emulsify with an immersion blender
Finish by adding the soft butter and emulsify.
Cover with cling film and place in the refrigerator.
Ingredients
| HAPPYKAO | To Taste |
Roll out the shortcrust pastry to the desired thickness of 2-3 mm with a pastry cutter.
Line cake tins of the desired diameter, keeping the edge 2 cm high.
Pour the TOFFEE D'OR and dried fruit mixture into the tart and bake at 180-190°C for about 30 minutes.
Once cooled, use a piping bag to cover the surface of the cake with the chocolate and salted caramel ganache.
Decorate by sprinkling with HAPPYCAO.
