Wafer biscuit & Almond Snow
Artisan
Restaurateur
Plain Wafer Biscuit
Ingredients
125 g Egg whites
100 g Confectioner's sugar
540 g Water
50 g Dry butter
50 g Strong white bread flour
50 g SOSA Maltosec
4 g Fine salt
Mix together the flour, confectioner’s sugar, water, butter and salt.
Add the Maltosec and boil for 1 minute.
Spread the mixture out over a siliconecoated tray, then bake for 7-8 minutes at 340°F (170°C).
Use a spatula to pull the biscuit away from the edges of the tray, then leave it as a single sheet or cut it into shapes.
Almond Snow
Ingredients
120 g ALMOND INSPIRATION
10 g Hazelnut oil
3 g Fleur de sel
80 g SOSA Maltosec
40 g SOSA Unpeeled Toasted Almond Pure Paste
Melt the ALMOND INSPIRATION couverture and add the Toasted Almond Pure Paste mixed with the hazelnut oil.
Mix until homogenized, and add the fleur de sel.
Incorporate the Maltosec and mix gently until a praliné-based powder has formed.
Note: This recipe cannot be frozen.
