Caramel Macchachino


Pâte à Choux
Tegral Éclair 500
Eggs 315
Oil 300
Water 385
Pâte à Choux total 1500
Coffee Crème Diplomat
Cremyvit Classic 94
Espresso 150
Milk 100
Whipping Cream 200
Coffee Crème Diplomat total 544
Caramel Crème
Deli Caramel 150
Whipping Cream 350
Sea Salt 1000
Gelatine 5
Caramel Crème total 1505
Chocolate Coated Coffee
Belcolade Noir Selection Blocks C501/J 50
Crushed Coffee Brans 100
Cocoa Pd 10
Chocolate Coated Coffee total 160
Caramel Glaze
Deli Caramel 200
Miroir Glassage Neutre 60
Water (For Gelatine) 20
Gelatine 4
Caramel Glaze total 284

Working Method

Pâte à Choux
  • Mix Tegral Éclair, water and egg
  • Beat on medium speed  for 2-3mins.
  • Add in oil, beat on slow speed for 1-2mins.
  • Pipe out the desired size.
  • Bake at 170°C for about 25-30 mins

Coffee Crème Diplomat
  • Whisk Creamyvit classic, water and espresso on high speed for 1mins, let it rest for  5mins.
  • Whip up whipping cream
  • Fold in to the custard.

Caramel Crème
  • Bloom the gelatine.
  • Warm the Deli Caramel with sea salt. Once the salt has fully dissolved. Mix in gelatine mass and let caramel to cool
  • Whip the whipping cream to a soft peak.
  • When the caramel is 30˚C, fold in the whipping cream.

Chocolate Coated Coffee Nibs
  • Melt the Belcolade Noir Selection.
  • Pour small amounts of chocolate onto coffee bean and mix continuously to let the chocolate to coat the coffee beans.
  • Once all has coated and set. Dust small amount of cocoa pd to coat the nibs.

Caramel Glaze
  • Bloom the gelatine.
  • Warm the Deli Caramel
  • Add in gelatine.
  • Mix in Miroir Glassage Neutre.
  • Heat to 30 – 35˚C to use.


Complexity level:  

Tegral Éclair Mix gives you a consistent quality and volume, that lets you create top quality eclairs everytime.

Creamyvit Classic, is a range of deliciously smooth and creamy custard cream.

Deli Caramel, the infinite pleasure of a authentic milk inspired by the famous 'Dulce de leche'.