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.
