Caramel Granolla
Caramel Granolla
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Seedmix | 250 g | granola |
| Florentiner Mix | 50 g | granola |
| Crushed hazelnut | 100 g | granola |
| Vegan Cream Patisserie | 400 g | cream |
| Vegan Rosette | 500 g | cream |
| Water | 1000 g | cream |
| Pasta Bitter Caramel | 80-100 g | cream |
| Masca Apricot | extra |
Preparation
For the granola, mix all the ingredients together and pour into a baking tray with nonstick paper. Bake at 170 °C for about 10’.
For the cream, beat Vegan Rosette until it tightens. Then bbeat the water and Vegan Cream Patisserie for 5 minutes at fast speed with the wire. Add Pasta Bitter Caramel and stir until incorporated. Fluff with Vegan Rosette.
Products
Rosette Vegan
Vegan vegetable cream ideal for pastry applications.
Vegan Cream Patisserie
Mix for the preparation of vegan pastry cream.