Caramel Macchachino


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'.