TROPICAL CARAMEL THIMBLE CUP
Chocolate cup with creamy tropical and caramel filling
Servings: 100 cups
Difficulty level
Chocolate cup with creamy tropical and caramel filling
Servings: 100 cups
Ingredients
| CHOCOCREAM CARAMEL FLEUR DE SEL | g 500 |
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | g 490 |
| PRALIN DELICRISP TROPICAL | g 210 |
Preparation
Combine CHOCOSMART CIOCCOLATO BIANCO and PRALIN DELICRISP TROPICAL in a planetary mixer with a paddle attachment and whip at medium speed for 2-3 minutes.
Pour the mixture into a pastry bag fitted with curled tip.
Half-fill the DOBLA THIMBLE CUP with CHOCOCREAM CARAMEL FLEUR DE SEL.
Pipe the crunchy tropical filling to fill up the rest of the cup.
Top off with CURLS ORANGE DOBLA
