MR. CARAMEL NUTS

MR. CARAMEL NUTS

Basic level

HEIDICAKE

burro 82% m.g.

uova

farina "debole"

TOFFEE D'OR CARAMEL

Noci, pistacchi e mandorle tritate

sale fino

panna 35% m.g.

RENO CONCERTO FONDENTE 64%

RENO CONCERTO LACTEE CARAMEL

HAPPYKAO

- Hazelnut short-pastry base:

Ingredients

1.000g

unsalted butter 82% fat

300g

eggs

200g

all-purpose flour

200g

Preparation

Mix all the ingredients together in a planetary mixer using a paddle until they are well and evenly mixed. Place in the refrigerator for at least an hour. Next roll out with a pastry sheeter to the desired thickness. Line the baking tins (choose your preferred diameter) and keep the edge 2 cm deep. 

CARAMEL FILLING

Ingredients

300g

150g

Preparation

Heat the TOFFEE D'OR CARAMEL in the microwave until it becomes more fluid and incorporate the dried fruit.

CHOCOLATE AND SALTED CARAMEL GANACHE

Ingredients

350g

salt

4g

liquid cream 35% fat

80g

unsalted butter 82% fat

70g

RENO CONCERTO FONDENTE 64%

60g

RENO CONCERTO LACTEE CARAMEL

40g

Preparation

Heat TOFFEE D'OR CARAMEL, salt and cream in the microwave to 50°C.

Add RENO CONCERTO 64% and RENO CONCERTO LACTEE CARAMEL melted at 45°C and emulsify with an immersion blender

Finish by adding the soft butter and emulsify.

Cover with cling film and place in the refrigerator.

Final composition

Roll out the shortcrust pastry to the desired thickness of 2-3 mm with a pastry cutter.

Line cake tins of the desired diameter, keeping the edge 2 cm high.

Pour the TOFFEE D'OR and dried fruit mixture into the tart and bake at 180-190°C for about 30 minutes.

Once cooled, use a piping bag to cover the surface of the cake with the chocolate and salted caramel ganache.

Decorate by sprinkling with HAPPYCAO.

IRCA products in the recipe