Sweet 60 Tart Salty Caramel
Ingredients

Credin Cake Choco Extra Dark » | 100% | 5000 g |
Rapeseed oil | 35% | 1750 g |
Whole Egg | 30% | 1500 g |
Water approx. | 22.5% | 1125 g |
Filling | ||
Bakestable white chocolate chunks | 15% | 750 g |
Caramel cubes | 15% | 750 g |
Decoration 1 | ||
Crème Dell Artigiano Bianco (Callebaut) | % | g |
Caramel fill (Callebaut) | % | g |
Decoration 2 | ||
White chocolateshavings (Callebaut) | % | g |
Seasalt flakes | % | g |
Salty caramel crispearls (Callebaut) | % | g |
Working method | |
Processing | Mix all ingredients together in three minutes first gear. Scrap mixing bowl and then turn 2 minutes in second gear. Immediately thereafter stir in the filling |
Scale | Scale approx. 500 grams batter into a baking tin with a diameter of 20 centimeters |
Baking | Approx. 30 minutes at 160ºC |
Finishing | 1) Drain after cooling down the chocolatecake with Crème D'ell Artigiano Bianco and make stripes on the cake with caramel like on the picture shown |
Finishing | 2) Decorate further with seasalt flakes, white chocolateshavings and Salty Caramel Crispearls Decorate the cake before the Creme D'ell Artigiano Bianco is fully cured, so the decoration adheres well |
Extra information | |
Remarks | This tart was developed in collaboration with Callebaut raw materials and decorations Article numbers: CEF-CC-CARAMEL-W97 Gezouten Caramel Crispearls (Callebaut) V00-OH35-ITWNV-T06 Crème D'ell Artigiano Bianco (Callebaut) 085626501250 Credin Cake Choco Extra Dark (Sonneveld) |