Salted Caramel Almond Crunchy

Name: Salted Caramel Almond Crunchy
Ingredients: 50 g unsalted butter; 50 g Jivaria milk chocolate; 30 g feuilletine; 50 g toasted nibbed almonds; 63 g T55 soft flour; 25 g egg yolks; 0.5 g fine salt; 45 g caster sugar; 2 g baking powder; 1 g ground cinnamon; 2 g ground mixed spice; 1 g ground ginger; 50 g caramelised almond paste; 20 g groundnut oil; 100 g toasted whole blanched almonds; 200 g caster sugar; 200 g whole milk; 45 g egg yolks; 30 g Dulcey 32% milk chocolate; 100 g caster sugar; 2 g star anise; 1 cinnamon stick; 6 g gelatine; 240 g whipped cream; 125 g whipping cream; 50 g egg yolks; 1 cardamon pod; 125 g whole milk; 5 g water; 3 g gelatine

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Salted Caramel Crunch

200 g salted caramel sauce
50 g toasted nibbed almonds
30 <

Chocolate

Method

Salted Caramel Crunch

Toast the nibbed almonds at 175°C for 8 minutes until golden brown. Melt the chocolate to 40°C, add the feuilletine, salted caramel sauce and almonds and mix well. Roll between two sheets of silicone paper to 1cm depth and leave to crystallise. Cut 8cm by 2.5cm.

Ingredients

Salted Caramel Crunch

Method

Salted Caramel Crunch

Spiced Ginger Biscuit