| 摘要 |
Novelty: a pastry praline-enriched biscuit ripple cream - preparation method of same. Ingredients: cacao-chocolate of the NR 9727 type, praline of the NR 973- or 9731 type in respect to the preparation time thereof, sunflower seed oil, biscuit powder and pieces of biscuit in adequate proportions. Preparation mode: mere stirring of the aforementioned ingredients in a precise order and in defined time and conditions. Properties: compared to existing biscuit ripple creams, the invented one exhibits original rich taste, high nutritional value, low calorific value, excellent final appearance due to its soft texture and steady structure, high resistance to cooling and roasting conditions and low preparation cost due to the simplicity of its preparation and the purportion of its ingredients. Embodiment: use in tarts, pastries, ice creams, cakes, crepes all endowed with an exquisite flavour. |
