• Good to go
Containing: 3 Components

Walnut sweet dought

Ingredients: Walnut sweet dought

  • 260 g
    Soften Butter
  • 180 g
    icing sugar
  • 360 g
    flour
  • 80 g
    Organic walnut powder
  • 40 g
    corn starch
  • 4 g
    salt
  • 100 g
    eggs

Preparation: Walnut sweet dought

1. Mix the soften butter with the icing sugar.
2. Add half of the dry items.
3. Add the whole eggs and mix.
4. Add the second part of the dry items and mix.
5. Give a rest of 12 hours in the fridge.
6. Spread the dought at 3mm and cut in desire shape .
7. Bake in the ventilated oven for 12 to 14 minutes at 175°C.

Pear jam

Ingredients: Pear jam

  • 500 g
    Pear puree
  • 100 g
    sugar
  • 2 g
    lime zest
  • 8 g
    pectin NH

Preparation: Pear jam

1. Heat the fruit puree at 45°C.
2. Mix the sugar with the lime zest and add pectin.
3. Add to the fruit puree and cook it at 104°C.
4. Cool down in chiller, and use it.

Soft caramel

Ingredients: Soft caramel

  • 63 g
    sugar
  • 34 g
    glucose
  • 100 g
    Cream 35% fat
  • 1,5 g
    salt
  • 57 g
    butter
  • 1 g
    pectin NH

Preparation: Soft caramel

1. Make dry caramel with sugar and glucose.
2. Heat cream and salt, add pectin NH and cook for 2 minutes.
3. Stop caramel with cream, mix and cook for 2 minutes.
4. Strain caramel and let cool on 35°C.
5. Emulsify soffen butter with caramel.
6. Let it in chiller to set, and use it.

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges