Texturas recipes spreads - Flipbook - Page 24
SURPRISES
Azuleta Caramel
Ingredients
For the dry Azuleta:
100g Azuleta
1 Croquanter Silpat
1 Ezidri dehydrator
For the Azuleta neutral caramel:
90g dry Azuleta (prepared beforehand)
125g fondant
65g Glucose
65g Isomalt
Others
Plastic bags
Instructions
For the dry Azuleta:
•
Put the Silpat in the dehydrator and spread the
Azuleta.
•
Leave for at least 1 hour at 45°C.
For the Azuleta neutral caramel:
•
In a saucepan dissolve the fondant and the Glucose,
then add the Isomalt.
•
Raise to 160°C and spread on the Silpat, mark the
pastilles with a knife and leave to cool.
•
Put the neutral caramel with the dried Azuleta in the
dehydrator and shred in a blender until you obtain a
fine, even powder.
•
Keep the caramel powder in a plastic bag to prevent
it from becoming damp.
•
Spread with a sieve and bake at 170°C until the
powder dissolves.
•
Prepare hot handkerchiefs with your hands.
