INGREDIENTS
- For the Butter base:
- – Brown sugar kind mascabo 150gr.
- – Dulce de leche pastry chef 150gr.
- – Glucosa 150gr.
- – Milk butter 90gr.
- – Fondant 300gr.
- For the filling:
- – Milk cream 30gr.
- – Semi-bitter chocolate 60g.
- .
1.Put together a ganache with the cream and chocolate, place in a sleeve and let it crystallize.
2.Prepare dinner the dulce de leche and sugar and convey to a boil add the glucose. Deliver to 120°C, take away from warmth and add the butter.
3.Add the fondant and work with a wood spoon.
4.Pour over a silicone till you obtain a moldable texture. Stretch and prepare the chocolate filling on one of many sides.
5.Roll into your self as if it had been a snail.
6.Stretch and reduce into sweet shapes.
7.Wrap in clear paper.
Take pleasure in them!.
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