SPECULOOS PARFAITS
Difficulty level
Ingredients
| TOP FROLLA | Kg 1 |
| softened butter | g 400 |
| full-fat milk (3,5% fat) | g 50 |
| eggs | g 50 |
| salt | g 5 |
| cinnamon powder | g 20/25 |
| raw sugar | g 200 |
Preparation
Mix all ingredients in planetary with leaf for 5 minutes at low speed.
Let the dough rest well covered for at least 2 hours in the refrigerator.
Create a crumble with the help of a grid or grater, cool and bake inside a 20cm diameter steel ring for 15 min at 170 degrees
Alternatively Roll out the dough with dough sheeter at a height of about 3 mm, print with a ring diameter 20cm
Ingredients
| PRALIN DELICRISP CARAMEL FLEUR DE SEL | To Taste |
Preparation
Roll out the product, using a rolling pin or dough sheeter, between two sheets of baking paper at a height of about 3mm.
Refrigerate it for at least 15 minutes and then pair it in 18cm diameter discs and store in the freezer until ready to use.
Ingredients
| TENDER MIX | g 300 |
| JOYCREAM SPECULOOS | g 390 |
| liquid cream | L 1 |
Preparation
Whip in cream planetary and TENDER MIX at medium speed for a few minutes, until you have a semi whipped mixture, add gently with a marisa the JOYCREAM SPECULOOS
alternatively you can blend JOYCREAM SPECULOOS to have a more intense flavor
Ingredients
| JOYFRUIT APPLE PIE | To Taste |
Ingredients
| JOYCREAM SPECULOOS | To Taste |
