Royal caramel
Some people simply have a crush on caramel - admittedly we belong to that same category. A recipe that just pushes the boundaries of how much caramel you can have in one fabulous dessert is an absolute winner in our opinion. So here we go: caramel with a lovely crisp, some hazelnut hints and a caramel-flavoured chocolate. Heaven does exist.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_caprimo-481x481/public/externals/7df4976f394466ac29894b8d1038d1f3.png?itok=TMlEMfcX)
Almond mandarine biscuit
ingredients | preparation |
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Beat. |
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Sieve and mix in. |
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Add. |
Bake at 180°C for 7 minutes. |
Caramel praliné feuilleté
ingredients | preparation |
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Melt at 45°C. |
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Add. |
Caramel milk chocolate mousse
ingredients | preparation |
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Melt at 45°C. |
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Add. |