Cream spread with spices and Zéphyr™ Caramel

Cream spread with spices and Zéphyr™ Caramel

Level:
Easy
Makes:
Ingredients for about 12 x 280 g pots.

Spicy biscuit

Used products: Spicy biscuit

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

Preparation: Spicy biscuit

Mix

Used products: Spicy biscuit

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

Preparation: Spicy biscuit

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™

Used products: Spreading cream with Cara Nougatine™

Preparation: Spreading cream with Cara Nougatine™

Mix with 180 g of the spicy biscuit

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

Used products: Spreading cream with Cara Nougatine™

Preparation: Spreading cream with Cara Nougatine™

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.