Rosa Cooking

Toffifee

Another recipe from the book "Cakes of the Magic of Pleasure 2".

Preparation steps

  • From all the ingredients, knead a crispy dough. Be careful not to knead for too long as after baking the dough will become hard and tough. Leave to stand in the fridge in plastic wrap for about 30 minutes. Roll out the dough thinly, then cut circles slightly larger than the basket molds. Press the dough circles into greased and floured basket molds. Put them in the freezer for half an hour so that the dough does not swell too much during baking. Bake for 170/10 - 12 minutes. Shake the baskets out of the mold immediately. Cool down.
  • CARAMEL: Heat the sugar to caramelize (do not stir). Remove from the heat and add room temperature margarine, return to low heat and add sweet cream and grated white chocolate. Stir until everything is nicely combined. Put a spoonful of caramel in each basket. Cool down.
  • Melt the chocolate for the glaze on the steam. Pour melted chocolate over the caramel. Cool. If desired, melt the white chocolate and sprinkle over the dark glaze. Melt the white chocolate in a steamer, put it in a syringe (continued with a small hole) and sprinkle over the dark chocolate.

Tags

baskets caramel cookies crispy

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