Weiss Milk Caramel 38% brochure

L ike an EggRECIPE BY RÉGIS BOUET, WEISS MASTER CHOCOLATE MAKER Milk caramel
couverture 38%
Mold egg with milk caramel couverture 38 % Weiss, ...from
make a hole with a warmed cookie cutter. the creator of
On the side, cast colorful isomalt discs onto a half sphere Le Haut Chocolat®
Silpat.
When isomalt domes are cold, stick them on the inside with VARIOUS APPLICATIONS
chocolate. Assemble the two caramel milk couverture 38 %
Weiss shells. •Moulding
Place onto a base. •Coating
•Mousse
Example of base : 100 g •Chocolate cream
Crispy crepes 200 g
Milk Caramel Couverture 38 % Weiss Precrystallised Glazing
Mix together and pour into a tart shell.

RCS WEISS Saint Etienne 353 395 346 – Visuels non contractuels - Suggestions de présentation - Création 18 marketing - Crédits photos : Thinkstock - studio Caterim - 012016

1, rue Eugène Weiss - BP 242 - 42006 Saint-Étienne Cedex - France
Export : Tél. +33 (0)4 77 49 38 93 - [email protected]

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Milk caramel “ The explosive caramel taste will Apricot Nest Tart
couverture 38 % certainly please young and adults, RECIPE BY RÉGIS BOUET, WEISS MASTER CONFECTIONER
making sponges, mousses or other
WOULD YOU GO BACK TO
YOUR CHILDHOOD? desserts. ”
The new milk caramel couver-
ture will take you there! RÉGIS BOUET, WEISS MASTER CONFECTIONER
Its fluidity is perfect to make
various applications such REGIS BOUET
as moulding for Easter and
coating your chocolates with a FOR 3 TARTS, 20 CM DIAMETRE
caramel flavour.
Having a strong flavour profile, SHORTBREAD
with a cooked caramel taste
which melts in your mouth, Flour 350 g Mix with the paddle butter, sugar and salt.
will become very addictive ... Cacao powder 25 g Add sifted flour and cocoa power on low speed, following by
Salt ‘Fleur de Sel’ 1,25 g eggs.
5 Kg bucket Butter AOC Poitou Charente 170 g Refrigerate for 1 hour before use.
Ref. 1 121 383 Pure icing sugar 150 g Line rings, dock and bake at 160°C for 25 minutes.
Eggs 75 g Line the insides of the tarts with Milk Caramel Couverture 38 %.
Milk Caramel Couverture 38%
QS

MILK CARAMEL MOUSSE

Milk 200 g Boil milk and disolve gelatin.
Milk Caramel Couverture 38% 400 g Pour onto chocolate and make a ganache.
Soaked gelatin leaves 3 sheets Cool to 26°C before folding the lightly whipped cream.
Whipped cream 600 g Whip to cool.
Pipe tart shell, leaving a small amount for decoration.

APRICOTS WITH HONEY

Apricots 350 g Cut apricots into quaters, cutting wedges vertically.
Honey 50 g Roast the apricots in honey at 170°C for 40 minutes take
Apricots puree 200 g out from oven.
Pectine NH 3g Boil apricot puree and add soaked pectine NH 1 minute.
Pour onto apricots and keep to 4°C spread with a spatula
onto the Milk Caramel Mousse.

Apricot decoration

Apricot
Confit Jelly

Milk Caramel Shortbread Milk
disc Caramel Mousse