Cube snack

Recipe for about 4 moulds PC5061 of 40 units.

Vanilla sablé dough

1. Mix the soft butter, powdered sugar, salt and vanilla.

2. Add the eggs and finally add the flour and starch.

3. Mix until the dough is compact and spread between two pieces of plastic to 4.5 mm.

4. Once cold, cut squares about 2cm on a side and place on the cooking tray between two silpains.

5. Cook for about 20 minutes at 160ºC.

Salted caramel

1. Dry caramelize sugar #1.

2. Separately, make an infusion with the liquid cream and vanilla, add the milk mixed with the starch, #2 sugar, glucose syrup and salt.

3. Once deglazed, stop cooking and add the gelatin sheets.

4. Cool the mixture to about 45/50ºC by spreading it on a plate.

5. Finally add the butter and emulsify the whole, set aside.

Mexique ganache

1. Dissolve the sugars and salt in the sterilized cream.

2. Cool the liquid base to about 30ºC.

3. Separately, melt the couverture, cocoa butter and anhydrous butter to about 45/50ºC.

4. Add the aqueous phase to the chocolate and mix until well emulsified, finally add the melted butter and cocoa butter.

5. Pre-crystallize to 32/34ºC and dispense into the moulds.

Others

Q.S. Alunga milk chocolate 40% cacao

Q.S. Dark chocolate paint 1:1

Q.S. Milk chocolate paint

Assembly

1. With the help of a skewer, pour a few drops of pre-crystallized black paint into the moulds and with the help of an air gun expand the drop in the mould.

2. Next, paint with the pre-crystallized milk paint and mould with milk chocolate.

3. Pour a layer of caramel on the base and then insert two biscuits with caramel.

4. Finally, measure the dark chocolate ganache and let it crystallize.

5. Finish by closing the mould with Alunga 40% cocoa milk chocolate.