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Royal caramel
Ingredients:
- Flavored couverture Lactée Caramel
- Hazelnut paste Favorites Hazelnut
- Pailleté Feuilletine™
Caramel Milk Chocolate mousse
Recipe for two sheets of sponge cake 60 x 40
| Preparation | Ingredients |
| Beat | 1200 g egg whites
500 g granulated sugar |
| Mix with | 400 g icing sugar
460 g ground almonds 220 g flour |
| Sieve | |
| Add | 120 g Boiron mandarine fruit paste |
| Cook at 180°C for 7 minutes |
Praliné feuilleté caramel
| Preparation | Ingredients |
| Melt to 45°C | 600 g flavored couverture Lactée Caramel |
| Add | 700 g hazelnut paste Favorites Hazelnuts |
| And | 450 g Pailleté FeuilletineTM |
| Pipe into 16 x Ø 16 cm baking tins with a Ø 12 mm piping bag | |
| Bake in the oven at 220°C for approximately 10 minutes |
Caramel milk chocolate mousse
| Preparation | Ingredients |
| Melt to 45°C | 1500 g flavored couverture Lactée Caramel |
| Add | 2400 g loosely whipped cream |