125 g of raspberry puree
12 g of glucose
12 g of sugar
2 g of pectin
For the raspberry caramel:
50 g of sugar
20 g butter
70 g whole liquid cream
30 g of raspberry puree
1 pinch of salt flower
Preparation
Step 1: Cookie dough
Mix the butter and the batter. Add egg, then flour and yeast.
Lightly color the dough, film and let rest for 1 hour cool.
Step 2: Cooking
Shape some dough balls and arrange them on a plate.
Bake for 8 min at 170°C, add the raspberries, then bake for 7 min.
Let it cool down completely.
Crispy Baked Cauliflower with Creamy Dill Dip – Irresistibly Crunchy & Flavorful
Refrigerator, here is a tip to clean it quickly and effortlessly
Cookies Raspberry & Caramel
HOMEMADE CHICKEN POT PIE
GRANDMA’S PEACH COBBLER PIE: A Treasured Family Tradition
Strawberry Crunch Pound Cake
Fluffy & Light: The Ultimate Chiffon Cake Recipe
Salt in the mop, just a tablespoon is enough, my grandmother always did that! And what results!
Chocolate Ganache: The Recipe for a Simple and Delicious Cream Ideal for Filling Cakes and Desserts
