Type:
Sucré
Quantité:
6
Temps de préparation:
00:20
Temps de cuisson:
00:10
Temps de repos:
02:00
Ingredients for 6 people:
- 50g hazelnut (or almond) powder
- 100g caramel chocolate or fleur de sel chocolate
- 24 Gavottes® caramel crêpe dentelles
Instructions:
Preheat the oven to 180°C (Th. 6).
Put the hazelnut powder in a dish and leave to brown in the oven for a few minutes. Leave to cool.
Melt the chocolate in the microwave or in a bain-marie.
One by one, dip half of the Gavottes® caramel crêpe dentelles into the melted chocolate on one side, then assemble them together with the remaining crêpes. The chocolate should be lukewarm but not too runny so that the two biscuits stick together.
Mask the edges with the roasted hazelnut powder.
Leave to set at room temperature (below 25°C) for about 2 hours.
Suggestion:
A generous quantity of chocolate is needed to keep the crêpes together. Reuse the rest of the chocolate when preparing another dessert or use as chocolate sauce.