Caramel Apple Passion


Caramel Cream Cake
  • Mix all ingredients together for 5 minutes.
  • Spread 1200g per full sheet on a silpat. 
  • Bake at 360°F for 8 to 10 minutes.

Passionfruit Caramel Cream
  • In a mixer with a whisk, blend passionfruit puree, water and Talento for 5 minutes on high speed. 
  • Add the Deli Caramel and mix until combined. 
  • Fold in whipped cream. 

Praline Crunch
  • Melt the chocolate, add the praline and cereal.
  • Laminate to 3mm.

Apple Jelly

  • Spread a bit of the Deli Caramel on top of the sheet of chocolate crunchy and adhere one sheet of Caramel Cream Cake. 
  • Spread 1800g of Passionfruit caramel cream on top. 
  • Add another layer of Caramel Cream Cake. 
  • Top with Apple Jelly.
  • Freeze before glazing with Miroir Neutre

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