Cream spread with spices and Zéphyr™ Caramel

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Spicy biscuit

ingredients	preparation
300g butter 180g demerara sugar 210g Muscavado sugar 400g A.P. flour 10g baking powder 4g salt 10g spice mix 75g whole egg(s)	Mix
75g whole egg(s) 30g milk	Add
Mix well, roll it out and cool. Cut into cubes like a crumble and cook at about 160ºC (1). Once cooked, set aside.

Spreading cream with Cara Nougatine™

ingredients	preparation
720g PRN-MX50CBY	Mix with 180 g of the spicy biscuit
Place it in a food processor to blitz the two together.
1500g FNF-CARNOUG 300g CHK-N35ZECA 360g dry butter 18g Maldon salt 18g spice mix 12g mandarin zest	Add with 180 g of spicy biscuit
Pre-crystallise at 23ºC.

Finishing

Once the cream has pre-crystallised, pour it into glass jars.
Cover, label and set aside in a cool, dry place.

(1) Cooking temperatures are subject to ovens brand and type.

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