Cream spread with spices and Zéphyr™ Caramel

Mix

Add

Mix well, roll it out and cool.
Cut into cubes like a crumble and cook at about 160ºC (1).
Once cooked, set aside.

Mix with 180 g of the spicy biscuit

Place it in a food processor to blitz the two together.

Add with 180 g of spicy biscuit

Pre-crystallise at 23ºC.

Once the cream has pre-crystallised, pour it into glass jars.
Cover, label and set aside in a cool, dry place.

(1) Cooking temperatures are subject to ovens brand and type.