facebook-tracking-pixelIRCA | 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.

Final composition

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.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada