FLOWER OF MILK

FONDANT CARAMEL :     6X100 GR
Ombu Caramel  300 gr.
Eggs   2
Yolks   2
Flour   50  gr.
Margarine GOLDEN HARVEST  120 gr.

SABLE :
Margarine GOLDEN HARVEST  120 gr
Powdered Sugar 80 gr.
Yolks 2
Flour  200 gr.
Starch 30 gr.

ROCHER GLAZED:
Chocolate with milk Coverture  400 gr.
Mycryo Cocoa Butter  160 gr.
Crocanti de Avellana  80 gr.

CARAMEL CREAM
Caterwhip Creme  1000 gr.
Powdered Sugar 100 gr.
Caramel El Ombú  300 gr.

CARAMEL FONDANT:     6X100 GR
• Mix all the ingredients and mold into individual pieces of 100 grs.
• Keep cool for 1 hour.
• Cook in a ventilated oven at 350°F / 180°C for 13 minutes. Let cool in the same molds.
• Store at room temperature until final assembly.

SABLE :
• Mix all the ingredients, until you get a homogenous dough.
• Then laminate between 2 baking papers and cool.
• Detail with a round cutter, dough discs and cook on silpat at 300°F / 150°C for about 25 minutes. Save until the final assembly.

ROCHER GLAZE:
Melt together the chocolate and butter, then add the crocanti, use the mixture at 30ºC.

CREAM TO CARAMEL
Mix the cream and the Caramel, then assemble the mixture incorporating the sugar little by little until you get an ideal consistency to handle the cream.