Home Recipes Moon biscuits

Moon biscuits

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Ingredients

Caramel

350 g Debic Cream, without sugar

40 g inverted sugar

700 g caramel chocolate

Garnish

milk chocolate at right temperature

roasted cashews

Debic products used

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Debic dairy cream without sugar in spraycan 700ml

  • Airy yet creamy taste and texture
  • Perfect on warm and cold applications
  • Ergonomic design, easy to operate

Preparation

Boil the Debic Cream without sugar with the inverted sugar.

Melt the caramel chocolate and mix with the whipped cream.

Cool the mixture to 23°C and scoop it into a piping bag.

Process the mixture at this temperature.

Assembly

Roll out the dough to 2.5 mm and cut out with a 5 cm diameter cutter.

Bake the biscuits at 180°C for 15 minutes.

Let the biscuits cool and pipe a spiral of the caramel on each biscuit.

Cover the spiral with a dot of milk chocolate.

Spread the milk chocolate out by blowing air over it with an airbrush.

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