FRUTTIDOR MANGO |
500g |
CHOCOSMART CIOCCOLATO LATTE |
490g |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
210g |
CRUNCHY BEADS WHITE |
qb |
CRUNCHY CARAMEL FILLING
Ingredients
Preparation
Combine CHOCOSMART CIOCCOLATO LATTE and PRALIN DELICRISP CARAMEL FLEUR DEL 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 mango filling.
Pipe the crunchy caramel filling to fill up the rest of the cup.
Top off with CRUNCHY BEADS WHITE.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
