NOBEL LATTE |
1000g |
HAZELNUT CRUNCH |
100g |
COOKIE COCOA CRUMBLE GF |
100g |
CARAMEL CREMINO
Ingredients
Preparation
Melt the NOBEL CARAMEL at 35°C, add the COOKIE COCOA CRUMBLE and the HAZELNUT CRUNCH 50% then mix well.
Final composition
Pour the cremino into polycarbonate or silicone molds and place in the refrigerator for 5 minutes, then leave in the crystallizer.
Remove from the molds.
Omar Ibrik
Pastry Chef
Omar has always had a thing for pastry, a passion born thanks to his pastry chefs uncles in the Middle East.
