Ingrediënten
| Hoeveelheid (g) | ||
|---|---|---|
| 1. Soezenbeslag | ||
| Water (50°C) | 1000 | |
| Melk (50°C) | 500 | |
| Tegral Clara Super | 1000 | |
| Olie | 150 | |
| Zout | 5 | |
| 2. Krokant deeg | ||
| Tegral Patacrout | 1000 | |
| Mimetic Incorporation | 400 | |
| Eieren | 100 | |
| Suiker | 400 | |
| 3. Opgeklopte chocoladeroom | ||
| Verse room (35% v.g.) | 800 | |
| Selection Amber Cacao-Trace | 400 | |
| Chantypak | 200 | |
| 4. Karamel met passievrucht | ||
| PatisFrance Starfruit Passion (passievrucht) | 200 | |
| Boter | 100 | |
| Fleur de sel | 6 | |
| Deli Caramel | 500 | |
| 5. Krokante Chocoladeglassage | ||
| Selection Amber Cacao-Trace | 700 | |
| Patisfrance Praliné Noisette 50% | 100 | |
| Koolzaadolie | 125 | |
| Geroosterde pecannoten (fijn gehakt) | 100 | |
| Patisfrance Crousticrep Blond | 25 | |
