Recipe
Verrine: coffee buttercream and speculoos crumble
Ingredients
- 600g fondant powder 11
- 1000g butter
- 60g Dreidoppel coffee compound
- The desired amount of speculoos crumble
Preparation
- 1
Blend the butter for 8 minutes on third speed.
- 2
Add the sifted fondant powder.
- 3
Mix for 1 minute at high speed.
- 4
Stir the mixture as you add the compound.
- 5
Arrange the verrines, starting with the crumble and then using a piping bag to add the mixture.
