IRCA | Toffee Pudding
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Toffee Pudding

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Ingredients

CHOCO SOUFFLE' g 1.000
eggs g 700
RENO CONCERTO FONDENTE 64% g 450
TOFFEE D'OR CARAMEL qb

Preparation

Melt the chocolate in the microwave. Mix in mixer with paddle or by hand with a whisk CHOCO-SOUFFLÉ and eggs, add the melted chocolate and mix until a smooth paste.Half fill the silicone molds, insert a small amount of TOFFEE D'OR, close with extra dough and bake at 200°C. for 10-12 min. Cool to remove from silicone.

Ingredients

liquid cream 35% fat g 1.000
TENDER DESSERT g 280
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 30

Preparation

Melt the chocolate in the microwave. Mix in mixer with paddle or by hand with a whisk CHOCO-SOUFFLÉ and eggs, add the melted chocolate and mix until a smooth paste.Half fill the silicone molds, insert a small amount of TOFFEE D'OR, close with extra dough and bake at 200°C. for 10-12 min. Cool to remove from silicone.

Ingredients

liquid cream 35% fat qb
rum qb

Ingredients

BIANCANEVE qb

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