CRUNCHY CARAMEL FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP CARAMEL FLEUR DE SEL in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with round plain tip nr 10.
Final composition
Half-fill the DOBLA THIMBLE CUP with the creamy apple filling.
Pipe the crunchy caramel filling to fill up the rest of the cup.
Top off with CODETTE CIOCCOLATO PURO LATTE.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
