PAIRED CARAMEL BISCUITS
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat | g 400 |
| eggs | g 150 |
| raw sugar | g 50 |
| CACAO IN POLVERE | g 10 |
| cinnamon powder | g 5 |
Preparation
Mix all the ingredients in a planetary mixer with paddle attachment until obtaining a smooth dough.
Place in the fridge for at least 2 hours.
Roll it out with a dough sheeter to a thickness of about 3 mm and cut into disks with a diameter of 4 cm.
Place them over trays covered with micro-perforated forosil mats and bake at 180°C for 10 minutes.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Whip in a planetary mixer with paddle attachment for 2-3 minutes. The product is now ready to be workable with a pastry bag.
ADVICES: Do not whip over the suggested time to avoid the loss of volume and structure of the product.
Ingredients
| CHOCOSMART CARAMEL CRUMBLE | To Taste |
Preparation
Melt CHOCOSMART at 32-35°C.
Pair the biscuits two in two filling them with the previously whipped crumble caramel filling.
Place them in the fridge for 1 hour.
Cover the biscuits only for ¾ of the surface with caramel glaze.
Biscuits can be stored at room temperature as long as it doesn’t get over 20-22°C.
Pastry Chef, Chocolatier and Baker
