Need inspiration for tompouces? With this series of recipes, you will surprise your customers every time! Easily prepared with Van der Pol's butter puff pastry dough.
Ingredients
Tip
Roll out the puff pastry to 2,5 mm. Bake between plates (under pressure) until they are almost ready. Remove the upper plate and bake until ready then dry. Measurement: 3,5 x 3,5 cm.
Salted caramel
Cook the water, sugar and glucose into a caramel. Add the cooked cream. Emulsify with the butter, chocolate and the salt.
Chocolate decoration
Heat the chocolate up to 45°C and cool back to 29°C. Smooth it till 2 mm and cut as wished.
Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here.
Do you have any questions about this recipe? Then please contact your account manager.
Thomas Knook
Sales Manager
