Rugoso Petit Gateau
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/5c811e8c5f902283558e5135b79fe255.jpg?itok=ZSniEeU8)
Sablee Chocolat
ingredients | preparation |
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Mix all the dry ingredients together |
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Add the butter and paddle til the dough |
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becomes uniform |
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Roll out to #3 and chill |
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cut to size and bake at 340F for 16 min |
Hazelnut Sponge
ingredients | preparation |
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Cream butter until soft |
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Add salt, trimoline, yolks and oil |
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Add sifted dry ingredients |
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Make meringue |
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Fold in gently |
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Spread on sheetpan w/silpat & frame |
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Bake @ 350F ~15 min |
Cremeux Rugoso
ingredients | preparation |
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Bring the cream to a boil |
Soft Salted Caramel
ingredients | preparation |
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Proceed to a dry caramel |
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Pipe |
Assembly:
Cast Rugoso cremeux |