Cream spread with spices and Zéphyr™ Caramel

Used Cacao Barry products
Spring / Summer

Cream spread with spices and Zéphyr™ Caramel

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 1
Dosage
Ingredients for about 12 x 280 g pots.
Used Cacao Barry products
Recipe components

Spicy biscuit

IngredientsPreparation
  • 300g
    butter
  • 180g
    demerara sugar
  • 210g
    Muscavado sugar
  • 400g
    A.P. flour
  • 10g
    baking powder
  • 4g
    salt
  • 10g
    spice mix
  • 75g
    whole egg(s)

Mix

  • 75g
    whole egg(s)
  • 30g
    milk

Add

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

Spreading cream with Cara Nougatine™

IngredientsPreparation
  • 720g
    Praliné 50% Amandes Marcona

Mix with 180 g of the spicy biscuit

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

  • 1500g
    Cara Nougatine™
  • 360g
    dry butter
  • 18g
    Maldon salt
  • 18g
    spice mix
  • 12g
    mandarin zest

Add with 180 g of spicy biscuit

Pre-crystallise at 23ºC.

Finishing

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.