
Crunchy Sablée
Ingredients | Preparation |
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| Mix together butter, sugar, salt and vanilla until creamy. |
Crispy Praliné
Ingredients | Preparation |
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| Temper together praliné, cocoa butter and chocolate. |
Lemon-Vanilla Caramel
Ingredients | Preparation |
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| Make caramel with caster sugar and isomalt, and deglaze with butter. |
Coffee Ganache
Ingredients | Preparation |
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| Heat together milk, cream, sorbitol, glucose and coffee at 70°C. |
Finishing and assembly:
Ingredients | Preparation |
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| Spray moulds with coloured cocoa butter and leave to set in wine cooler. |