|TOP FROLLA||g 1000|
|unsalted butter 82% fat||g 400|
|raw sugar||g 50|
|CACAO IN POLVERE||g 10|
|cinnamon powder||g 5|
Mix all the ingredients in a planetary mixer with paddle attachment until obtaining a smooth dough.
Place in the fridge for at least 2 hours.
Roll it out with a dough sheeter to a thickness of about 3 mm and cut into disks with a diameter of 4 cm.
Place them over trays covered with micro-perforated forosil mats and bake at 180°C for 10 minutes.
|CHOCOSMART CARAMEL CRUMBLE||qb|
Whip in a planetary mixer with paddle attachment for 2-3 minutes. The product is now ready to be workable with a pastry bag.
ADVICES: Do not whip over the suggested time to avoid the loss of volume and structure of the product.
Pair the biscuits two in two filling them with the previously whipped crumble caramel filling.
Place them in the fridge for 1 hour.
Cover the biscuits only for ¾ of the surface with caramel glaze.
Biscuits can be stored at room temperature as long as it doesn’t get over 20-22°C.
Pastry Chef, Chocolatier and Baker