NOBEL CARAMEL BISCUIT
Difficulty level
Ingredients
| TOP FROLLA | Kg 1 |
| unsalted butter 82% fat | g 500 |
| sugar | g 120 |
| egg yolk | g 100 |
Preparation
mix all the ingredients together
spread between two sheets of baking paper and cool in the refrigerator
cut some discs and cook on micro-perforated mats at 170 degrees for 10/15 minutes
Ingredients
| CHOCOSMART CIOCCOLATO LATTE | To Taste |
Preparation
whip in a planetary mixer with paddle attachment until soft, add biscuits and cool
Ingredients
| NOBEL LATTE | To Taste |
Preparation
melt at 45 degrees and dip the already coupled and cooled biscuits
cool
pair the biscuits with whipped chocosmart and dip in the nobel caramel
cool
Pastry Chef
