Millefeuille Caramel
Recipe step by step
1
Recipe A
Preparation time
Easter Egg with Leaves and 2 Bunnies. This recipe creates 10 Sets.Ingredients
500 gr Hazelnut Praliné, Veliche
450 gr Milk Chocolate Intense 35, Veliche
250 gr Crispy Crunchies, Veliche
3 gr Salt
75 gr Ground Caramel Pieces 500
Mix everything at approximately 40℃.
2
Recipe B
Ingredients
200gr Butter
240gr Flour
310gr Egg White
250gr Powdered Sugar
3gr Salt
1 Food coloring green
- Mix all the dry ingredients.
- Mix in the egg white.
- Melt the butter to 65℃ and mix it in.
- Mix a small portion with the food coloring and spread it in special "leaf molds."
- Mix the remaining portion with the larger part and further spread it in the molds.
- Bake at 150℃ and shape immediately on aluminum foil.
- Airbrush with colored cocoa butter.
Assembly
- Mold 2 bunny shapes and 2 slices of 6 cm Ø and 4 mm thickness with caramel chocolate Veliche and fill them with recipe A.
- Cool these for approximately 3 hours, then demold and assemble on the slices.
- Freeze for 30 minutes.
- Spray with 50% cocoa butter + 50% caramel chocolate.
- Pour 1 Easter egg mold of 17 cm with dark chocolate Sensation 72 Veliche and 2 slices of 12 cm Ø and 1 cm thickness, and a ring of 5 cm Ø and 1 cm thickness.
- Prepare recipe B.
- Model 3 stems of green chocolate with a maximum length of 25 cm.
- Grind green chocolate into small granules.
- Assemble the egg on the small ring and on the slice of 12 cm Ø with dark chocolate and sprinkle with the green granules.
- Playfully assemble the leaves on the egg with green chocolate.
- Assemble the 2 bunnies and the stems with green chocolate and sprinkle with the granules.
- Decorate the whole with spring flowers (Leman Decorations).
