Caramel Candy Cane
  • 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

Sweet Paste

Ingredients: Sweet Paste

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

Preparation: Sweet Paste

  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.


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

Zephyr Caramel Mousse

Ingredients: Zephyr Caramel Mousse

Preparation: Zephyr Caramel Mousse

  1. Heat the milk.
  2. Pour it over the chocolate.
  3. Allow it to cool down to 32°C.
  4. Gently fold in the whipped cream.

Zephyr Caramel Cremeaux

Ingredients: Zephyr Caramel Cremeaux

Preparation: Zephyr Caramel Cremeaux

  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.


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

Crunchy Layer

Ingredients: Crunchy Layer

  • 32g
  • 85g
    Praline Paste
  • 62g
  • 5 g
    Hazelnut oil

Preparation: Crunchy Layer

  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.


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

Blood Orange Jelly

Ingredients: Blood Orange Jelly

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

Preparation: Blood Orange Jelly

  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: Gold Glaze

Preparation: Gold Glaze

  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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