| 摘要 |
A crispy pastry base for semi-ready tarts, which base is composed of extruded puffed cereals in the form of granules or flakes and of sweet chocolate- and hazel-flavoured praline connecting said base with cereals is disclosed. This novel pastry basereplaces the traditional ones (sponge cake, baked meringue-based sweets, savoyar biscuits) and creates a crispy sensation. A single kind of cereals or combined cereals potentially mixed with indispensable puffing ingredients may constitute the pastry base in question. From this pastry base and its coating made of varying filling and shaping materials results a variety of semi-ready sweets. |
