Caramel slices on a wafer
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151Recipe of a famous dessert with caramel cream on a nut base as soft as a spider web. This sit on wafer, so that you can take it in your hand and eat it from the couch during the Christmas movie.
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Cream deserts
Ingredients
Ingredients
| baking powder for gingerbread | 0.5 | oz | 15 | grams | |
| breadcrumbs | 5 | tbsp | 5 | tablespoon | |
| chocolate | 1.75 | oz | 50 | grams | |
| egg white | 6 | pcs | 6 | pieces | |
| egg yolk | 6 | pcs | 6 | pieces | |
| ground almonds | 10.5 | oz | 300 | grams | |
| powdered sugar | 7 | oz | 200 | grams | |
| sweetened condensed milk | 14 | oz | 400 | grams | |
| unsalted butter | 8.75 | oz | 250 | grams | |
| wafers | 1.75 | oz | 50 | grams | |
| water | 3.25 | tbsp | 50 | milliliters |
Recipe
1.
sweetened condensed milk 14 oz (400 g)
Cook closed can of sweetened condensed milk in a water for 2 hours. During this period of time content of the can caramelizes.
4.
baking powder for gingerbread 0.5 oz (15 g) • breadcrumbs 5 tbsp • water 3.25 tbsp (50 ml)
Mix the breadcrumbs with the sifted baking powder. Add this dry mixture to the base. If necessary, soften the dough with water.
7.
Stir gradually the whipped egg whites into the base. Pour the whole mixture on the wafers and spread it evenly.
8.
Bake for 15 minutes at 180 °C.
9.
unsalted butter 8.75 oz (250 g)
Whip the butter, warmed to room temperature, with the prepared caramelized milk.
10.
Spread the caramel cream evenly on the cooled base.
Bon appetit!