Chocolate Caramel - Puratos

Instructions

Biscuit Moelleux Method

Melt butter with chocolate and lemon zest.
Whisk egg whites with sugar.
Add egg yolks to melted ingredients at 113°F, then whipped egg whites as well.
Gently fold in sifted flour.
Spread a thin layer on a silpat.
Bake in a deck oven at 356°F for approx. 8 min.

Crunch Method

Melt chocolate and add praline. Then add feuillentine.
Spread a thin layer on the baked and cooled biscuit moelleux.
Let crystallize.

Hazelnut Caramel Method

Mix Deli Caramel with hazelnuts & pipe in flexipan half spheres.
Freeze.

Mousse Method

Prepare a crème anglaise with milk, egg yolks and sugar.
When it reaches 185°F; whip in Kitchen Aid to cool down and aerate.
Melt chocolate and combine with half of the whipped cream.
Fold in whipped anglaise and finally remaining whipped cream.

Assembly

Pipe mousse in the molds and place the hazelnut caramel in the middle.
Close with biscuit moelleux and crunchy caramel bottom. Freeze.
Spray (or) Glaze when deep frozen. Decorate with thin flakes of milk chocolate.

About this Recipe:

Complexity level:

Discover

Related recipes

Order online
Online payment
Fast delivery
Exclusive promotions

© Puratos Group 2024