1 May 2017
Surprise your customer with the Caramel Cheesecake Tartelette.
Composition
- Cocoa short crust
- Deli Caramel
- Deli Cheesecake
- Carat Coverlux Dark
Short crust
Ingredients:
- Puratos Tegral Patacrout 475 g
- Belcolade PPP Cocoa Powder 25 g
- Puratos Aristo Primeur Croissant 200 g
- Whole eggs 50 g
Working method:
- Mix all ingredients to homogenous dough.
- Laminate 3 mm & cut discs of xx cm diameter.
- Place on top of upside down flexipan and bake in a deck oven at 180°C for approximately 14 minutes.
Fillings
Ingredients:
Q.S. of Puratos Deli Caramel
Q.S. of Puratos Deli Cheesecake
Working method:
- Pipe 15 g of Deli Caramel in each shell.
- Pipe 10 g of Deli Cheesecake in the middle.
- Bake in a deck oven at 180°C for 10 to 12 minutes.
