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.
Angelina Jolie’s eldest daughter: From a tomboy with braces to a new generation of expensive beauty
Cheesy Beef and Bacon Puff Pastry Bake: A Timeless Culinary Marvel
How to clean your shower door so it stays clean 3x longer
Meatball Boats
Experience the Soothing Benefits of Mint Tea for Leg and Feet Swelling
30-Minute Mongolian Beef