Gourmet caramel bar
Regardless of whether you are a grown-up or a high schooler, everybody wants to eat their
preferred treat flavors.
It encourages you to change your state of mind as well as leaves you invigorated and tranquil
when you need it the most.
Having your preferred pastry can assist you with forgetting your distress for quite a while,
and reexamine your present delights to keep yourself upbeat and appreciated.
On the off chance that you love caramel pastries and wish to investigate all the flavors accessible,
at that point follow the formula underneath to think about probably the best you should attempt
once in your lifetime:
You can take this dessert it after dinner or lunch. The most important it is tastier and you will find
here every ingredient and step-by-step merge all of it and also the procedure to follow after
prepare all that you need.
preferred treat flavors.
It encourages you to change your state of mind as well as leaves you invigorated and tranquil
when you need it the most.
Having your preferred pastry can assist you with forgetting your distress for quite a while,
and reexamine your present delights to keep yourself upbeat and appreciated.
On the off chance that you love caramel pastries and wish to investigate all the flavors accessible,
at that point follow the formula underneath to think about probably the best you should attempt
once in your lifetime:
You can take this dessert it after dinner or lunch. The most important it is tastier and you will find
here every ingredient and step-by-step merge all of it and also the procedure to follow after
prepare all that you need.
This recipe is probably made even by non-professional chefs and also by
an individual person at home because it's not expensive, and you can get this pastry
recipe ingredients so easily.
an individual person at home because it's not expensive, and you can get this pastry
recipe ingredients so easily.
Recipe: Soft caramel
Quantity:
145.1 gr Glucose syrup n ° 1
232.1 gr caster sugar
362.5 gr Single cream
28.9 gr Invert sugar
159.6 gr Glucose syrup n ° 2
4.4 gr Fine salt
28.9 gr Semi-salted butter
72.6 gr Cocoa butter
253.8 gr Butter
14.0 gr Gelatin sheet
PROCEDURE:
In a saucepan bring the whipping cream, invert sugar, glucose syrup # 2 and salt to a boil.
Film and keep warm. In a saucepan, melt the glucose syrup n'1, Add
Film and keep warm. In a saucepan, melt the glucose syrup n'1, Add
gradually caster sugar then cook at 190'C. Gradually cook with the hot cream
then anneal the whole at 121 ° C. Add the semi-salted butter, the cocoa butter,
the butter and finish with the
the butter and finish with the
gelatin. Mix then pour into a frame. Grate the tonka bean. Freeze and store. A 60x40 / 980 gr frame.
Recipe: Hazelnut shortbread dough
Quantity:
423.7 gr flour T 55
254.2 gr soft fresh butter
161.0 gr icing sugar
50.8 gr hazelnut powder
12.7 gr homemade vanilla sugar
4.2 gr fine salt
93.2 gr whole eggs
PROCEDURE:(step-by-step)
In a mixer with the leaf, mix together the ointment butter, sifted flour, hazelnut powder,
sifted icing sugar, vanilla sugar and salt. Sand the mixture then gradually add the eggs.
Mix without spicing up the dough. Divide into a 500 gr filmed package and set aside
2 hours in the refrigerator. Roll out the dough to 1.3 with a rolling mill, prick each
sheet using the quick spade then set aside in the freezer.
sifted icing sugar, vanilla sugar and salt. Sand the mixture then gradually add the eggs.
Mix without spicing up the dough. Divide into a 500 gr filmed package and set aside
2 hours in the refrigerator. Roll out the dough to 1.3 with a rolling mill, prick each
sheet using the quick spade then set aside in the freezer.
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