IRCA | Mr. caramel nuts

Ingredients

HEIDICAKE g 1.000
unsalted butter 82% fat g 300
eggs g 200
all-purpose flour g 200

Preparation

Mix all the ingredients together in a planetary mixer using a paddle until they are well and evenly mixed. Place in the refrigerator for at least an hour. Next roll out with a pastry sheeter to the desired thickness. Line the baking tins (choose your preferred diameter) and keep the edge 2 cm deep. 

Ingredients

TOFFEE D'OR CARAMEL g 300
g 150

Preparation

Mix all the ingredients together in a planetary mixer using a paddle until they are well and evenly mixed. Place in the refrigerator for at least an hour. Next roll out with a pastry sheeter to the desired thickness. Line the baking tins (choose your preferred diameter) and keep the edge 2 cm deep. 

Ingredients

TOFFEE D'OR CARAMEL g 350
salt g 4
liquid cream 35% fat g 80
unsalted butter 82% fat g 70
RENO CONCERTO FONDENTE 64% g 60
RENO CONCERTO LACTEE CARAMEL g 40

Preparation

Mix all the ingredients together in a planetary mixer using a paddle until they are well and evenly mixed. Place in the refrigerator for at least an hour. Next roll out with a pastry sheeter to the desired thickness. Line the baking tins (choose your preferred diameter) and keep the edge 2 cm deep. 

Ingredients

HAPPYCAO qb