COOKIE CRUMBLE
Mix all ingredients, and push in a 8 cm ring untill the top.
Choco crumble tartellete
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Recipe
Download RecipeCOOKIE CRUMBLE
- Digestive crumb 400g
- Butter (melted) 75g
- Sinfonia Caramel Oro 75g
- Total 550g
DARK CHOCOLATE GANACHE
- Sinfonia Cioccolato Fondente 68% 150g
- Cream 200g
- Honey 35g
- Total 385g
DARK CHOCOLATE GANACHE
Heat up the cream and pour over the chocolate and honey. Mix well untill smooth and place for 24 hours in a fridge.
WIDDEN CARAMEL GANACHE
- Liquid cream 35% Fat (1) Boiling 80g
- Sinfonia Caramel Oro 130g
- Liquid cream 35% Fat 200g
- Total 410g
WIDDEN CARAMEL GANACHE
- Form the ganache bringing the cream (1) to the boil and add it to the chocolate drops, mixing with a whisk or with a hand blender.
- Add the cold cream (2) a little bit at a time and continuing to mix.
- Put in the refrigerator for at least 3 hours (ideal overnight).
TOFFEE
- Toffeedor caramel 300g
- Total 300g
TOFFEE
Ready to use.
Assembly, layout and finishing
Pipe with different tips dot in the cookie crumble tartelette. Decorate with caramlised hazelnuts and Spiral dark.