Nobel Caramel Biscuit
Shortcrust, Filling and Chocolate glaze — an IRCA recipe in 3 components. Uses IRCA Nobel Latte Milk Compound Coating 10 kg.
- baking temperature (shortcrust)
- 170 °C
- baking time (shortcrust)
- 10-15 min
- melting temperature (chocolate glaze)
- 45 °C
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| TOP Frolla | 1000 g |
| Unsalted butter 82% fat | 500 g |
| Sugar | 120 g |
| Egg yolk | 100 g |
Filling
| Ingredient | Quantity |
|---|---|
| Chocosmart Cioccolato Latte |
Chocolate glaze
| Ingredient | Quantity |
|---|---|
| IRCA Nobel Latte Milk Compound Coating 10 kg |
Method
- Shortcrust
Mix all the ingredients together.
- Shortcrust
Spread between two sheets of baking paper and cool in the refrigerator.
- Shortcrust
Cut some discs and bake on micro-perforated mats at 170 degrees for 10/15 minutes.
- Filling
Whip in a planetary mixer with paddle attachment until soft, add biscuits and cool.
- Chocolate glaze
Melt at 45 degrees and dip the already paired and cooled biscuits; cool.
Final composition: pair the biscuits with whipped Chocosmart and dip in the Nobel caramel; cool.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.