Caramel Candy Cane

Caramel Candy Cane
Difficult
Makes: 10
  • High profit
  • Good for freezing
Combine Orange & Caramel with Cacao Barry Zephyr Caramel.
Combine Orange & Caramel with Cacao Barry Zephyr Caramel.
Shelf life:
4 days at Fridge temperature
Containing: 6 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Sweet Paste

Ingredients

  • 122g
    salted butter
  • 80g
    Sifted Icing Sugar
  • 205g
    flour
  • 30g
    ground almonds
  • 2g
    salt
  • 40g
    eggs

Preparation

  1. Combine the butter, sifted icing sugar, flour, ground almonds, and salt.
  2. Add the eggs to the mixture.
  3. Allow the dough to rest for 2 hours.
  4. Roll out the dough to a thickness of 3mm.
  5. Bake the biscuits at 155°C for 15 minutes.

Tools

  • Whisk
  • Scale
  • Rolling pin
  • Spatula(s)
  • Stand Mixer
  • Baking Tray

Zephyr Caramel Cremeaux

Ingredients

Preparation

  1. Heat the cream, milk, and invert sugar, then add the egg yolks.
  2. Pour the mixture over the yolks, return it to the stove, and cook the egg custard until it reaches 80°C.
  3. Pour the mixture over the chocolate and gelatin mass.
  4. Freeze it into the desired shape.

Tools

  • Thermometer
  • Mixing bowl (s)
  • Spatula(s)
  • Desired moulds

Crunchy Layer

Ingredients

  • 32g
    CHM-P35LBEQ
  • 85g
    Praline Paste
  • 62g
    Feulintine
  • 5 g
    Hazelnut oil

Preparation

  1. Heat the chocolate and hazelnut oil together until it reaches 40°C.
  2. Add the praline paste and feuilletine, then mix thoroughly.
  3. Roll the mixture between two guitar sheets.
  4. Use a cutter to shape it as desired and insert it into the dessert.

Tools

  • Saucepan
  • Thermometer
  • Guitar sheets
  • Rolling pin
  • Cutter
  • Spatula(s)
  • Induction, medium pot

Blood Orange Jelly

Ingredients

  • 150g
    blood orange puree
  • 20g
    pear puree
  • 20g
    Castor Sugar
  • 4g
    NH pectin
  • 2g
    Citric acid and water (1:1)
  • 10g
    gelatine mass

Preparation

  1. Combine the fruit purées.
  2. Mix the sugar and pectin together.
  3. Stir the sugar-pectin mixture into the fruit purées and bring it to a boil for 1 minute.
  4. Remove from heat, then add the gelatin mass and citric solution.

Gold Glaze

Ingredients

Preparation

  1. In a saucepan, cook the water, sugar, and glucose together until it reaches 103°C.
  2. Pour the mixture over the condensed milk, gelatin mass, and chocolate.
  3. Mix well and refrigerate overnight.
  4. Reheat the next day to 40°C and use it at 30-35°C.
  5. Roll the mixture between two guitar sheets.
  6. Use a cutter to shape it as desired and insert it into the dessert.

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