TYPIK Salted Butter Caramel
Sugar beet has quickly acclimatized to Tunisian soil and covers more and more agricultural areas. For TYPIK Salted Butter Caramel recipe, the sugar used comes from different producers of the Tunisian terroir.
• Our gourmet has many gourmet recipes based on TYPIK Salted Butter Caramel. He revisited for you the tiramisu with this gourmet cream and speculus. To make this pastry of Italian origin, beat 4 yellow fresh eggs with 1,76 oz of powdered sugar until the mixture whitens, Add 17,6 oz of mascarpone to obtain a smooth cream. Turn the whites to snow and add them to the previous preparation. Gently heat 8 tablespoons of the Caramel in a microwave bowl. In a dish, place the parchment paper at the bottom. Dip half a pack of speculus cookies in warm coffee and place them side by side at the bottom of the dish. Then cover the speculoos with half the mascarpone preparation and half with the salted butter caramel. Place the rest of the speculums soaked in the coffee beforehand. Cover once again with the mascarpone preparation and the TYPIK Salted Butter Caramel. Smooth the surface, cover the dish with food film. Chill for at least 12 hours. When ready to serve, sprinkle with the bitter cocoa powder.
• The chocolate mousse with Caramel Salty Butter TYPIK is a delight for all taste buds. For 8 people, select 7,0 oz of dark chocolate, 3,5 oz of sugar, 20 cl of whole liquid cream, 0,7oz of soft butter, 3 eggs and 4 tablespoons of salted butter caramel. Beat the egg yolks with the sugar until the mixture whitens. Melt the chocolate in a double boiler. Then add the soft butter, egg yolk and sugar mixture and the 4 tablespoons of the Caramel. Whip up the whole liquid cream and snow whites, which you will incorporate in turn to the previous mixture. Place everything in glasses or a nice glass bowl and chill for at least 4 hours.
COMMITTED FOR REAL:
The producers selected for this exceptional TYPIK Salted Butter Caramel are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact.