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CARAMEL ORO CHOCOLATE CREMOSO

Cremoso Caramel Oro chocolate ideal for filling various desserts which must be stored and consumed at a refrigerator temperature (+5 ºC)

Difficulty level

Ingredients

SINFONIA CARAMEL ORO g 220
egg yolk g 50
LILLY NEUTRO g 25
full-fat milk (3,5% fat) g 125
liquid cream 35% fat g 125

Final composition

-Mix the yolk with the LILLY NEUTRO (if needed) or with the sugar, add the hot milk and cream, mix and bring to 80-85°C (higher temperatures would lead to egg coagulation).

-Add the chocolate and mix with the mixer.

-Put in the fridge, with a contact film, for 3 hours until completely cooled.

-Use to fill fresh desserts such as cakes, monoportions, mignon etc.

-The dessert made with this basic recipe must be stored in the fridge.

Recipe created for you by Marco De Grada

Pastry Chef, Chocolatier and Baker