Desserts

Method:

90 g Icing sugar 230 g Pastry flour can be replaced with All purpose flour low protein 30 g Almond flour Pinch of salt 110 g Unsalted butter 82% fat content, use it very cold, cut into chunks 50 g Egg approx. 1 egg

Ingredient Unit Quantity Salted Caramel     Sugar Grams 100 Cream Ml 106 Salt Grams 3       Cremeux     Cream Ml 125 Milk Ml 125 Eggs Grams 50 Sugar Grams 25 Gelatine sheet Grams 8 Vanilla essence Ml 3 Salted Caramel  Cremeux