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Eggnog caramel dessert
A super creamy pastry with eggnog and caramel!
180°C
ca. 10 min
30 pieces
Ingredients
Ingredients eggnog bavarois:
180 g
Damco top R
400 g
Water
120 g
Eggnog
90 g
Damco neutral mousse fond
200 g
Water, lukewarm
600 g
Whipped cream, unsweetened
10 g
Frucaps salted caramel filling
Ingredients base:
300 g
Damco Florentine powder mix
150 g
Damco almond flour
Decoration:
Chocuise souplesse eggnog
InstructionsPrintDownload PDF
Instructions:
- Mix Damco Top R and water to a custard cream and then add the eggnog.
- Mix Damco neutral mousse fond with lukewarm water and stir it into the eggnog -custard.
- Then mix half of the whipped cream with a whisk and finally fold in the remaining half.
- Fill a flexipan baking mold to the brim with the eggnog bavarois and inject about 10g Frucaps salted caramel filling into the bavarois.
- Smooth the mat and place it in the freezer.
Instructions:
- Mix Damco Florentine powder mix and Damco almond flour.
- Fill small, round aluminum foil pans with 15 g of this mixture and bake.
- When the Florentines have cooled, take them out and spray them completely with Cabostuif.
Putting it together:
- Remove the frozen bavarois from the flexipan molds and place them on a rack.
- Spray them with Chocuise souplesse eggnog by using a Wagner or W&E paint sprayer.
- Place the sprayed pastries on the Florentine base and decorate as desired.
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