Fundamentals: Crumbles Technique by Veliche™ Gourmet

Fundamentals for daily use

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Veliche™ Gourmet is happy to share some basic fundamentals of bakery, pastry and confectionery with you. These fundamentals are meant to inspire you and help you work with our chocolate in a way that saves time and delivers the best possible result. This guide offers our first selection of balanced applications, based on our complete range of highly workable couverture chocolates, inclusions, cocoa products (butter, powder) and service products, such as the tasty Hazelnut Praliné 65%. As your committed partner, we provide direct access to our products, and our passionate team is always happy to support you.

Mix all ingredients except for the crispy crunchies and blend roughly to make a crumbly pastry. Add the crispy crunchies and bake for 16 min at 160°C in a convection oven.

Chef’s tip
You can replace the almond powder by a different kind of powdered nut.

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