Caramel pie

Name: Caramel pie
Total time: 1 h
Ingredients: 65g cookies; 50g BAM almond flour; 50g BAM premium ground hazelnuts; 35g coconut sugar; 110g melted butter; 60g BAM vanilla cream; 150g milk; 180g heavy cream; 70g coconut sugar; 9g starch; 75g BAM Gold chocolate; 145g heavy cream; 195g BAM dark chocolate; 1 pump BAM vanilla paste; 20g BAM caramel crispy

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 15

BAM Gold chocolate impresses with its delicate golden colour. It is actually white chocolate with caramelised sugar added. It has a creamy, silky texture and an intense caramel flavour with hints of butter and cream. It pairs perfectly with other BAM baking products in the caramel pie recipe.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for the cookie base:

65g cookies
50g BAM almond flour
50g BAM premium ground hazelnuts
35g coconut sugar
110g melted butter

for the cream:

60g BAM vanilla cream
150g milk

for the caramel filling:

180g heavy cream
70g coconut sugar
9g starch
75g BAM Gold chocolate

for chocolate ganache:

145g heavy cream
195g BAM dark chocolate
1 pump BAM vanilla paste
20g BAM caramel crispy

Instructions:

preparation of the cookie base:

Crush the biscuits in a blender until you get a sand-like texture. Add the rest of the ingredients and mix well. Form a flat cookie base in a lightly greased 18cm diameter baking tray and set aside while you prepare the creams.

preparation of cream:

Mix the ingredients and leave to rest for 2 minutes. I made the cream quite thick, but still spreadable, as it hardens further later in the fridge. Spread the cream over the biscuit base, but leave 1 cm to the edge uncoated

preparation of the caramel layer:

Bring the heavy cream and coconut sugar to the boil over a medium heat. Once boiling, lower the heat a little and let it cook until it thickens a little (about 15 minutes). Stir regularly in between. Then sift in the starch and add the chocolate. Stir everything and let it cook on a low heat for a few more minutes or until the chocolate has melted and the mixture has thickened. Pour the resulting caramel over the vanilla cream and cover the entire surface. Refrigerate for at least 15 minutes and prepare the ganache in between.

preparation of the glaze and decoration:

Heat the heavy cream over a low heat. Just before boiling, remove from the heat, add the chocolate and stir until the chocolate is completely melted. Allow to cool slightly, then add a pump of vanilla paste and the caramel crispy's and stir. Pour over the caramel layer, sprinkle with additional caramel crispy if desired and refrigerate for at least 3 hours or until all the layers have set. I left it overnight as it makes cutting much easier.